Dump and Bake Meatball Casserole with Pasta

You ever want dinner that feels like a warm hug but takes almost no effort? Yeah, me too. I stumbled onto this Dump and Bake Meatball Casserole with Pasta during one of those “I have zero time and everyone is hungry” nights, and I swear it saved my week. I’ll walk you through the simple magic, share my honest tips, and toss in a couple of cheeky observations because food should be fun.

Oh, and if you love one-pan comfort meals, you might also enjoy this baked potato chicken and broccoli casserole I tried last month — it’s a freezer-to-oven miracle.

Why You’ll Love This Recipe

• Ridiculously easy: You literally dump ingredients in a dish, bake, and call it dinner.
• Hands-off cooking: The oven does all the work while you chill (or chase kids, or open wine).
• Comfort food that stretches: Feeds a crowd without breaking the bank.
• Customizable: Swap cheeses, meatballs, or herbs and still win dinner.
• Kid-friendly: Most kids inhale this with zero complaints. Ever seen a fussy eater refuse melted cheese?

Ingredients You’ll Need

• 16 oz dry penne pasta
• 24 oz premium marinara sauce
• 3 cups beef broth
• 1 lb frozen Italian-style meatballs
• 2 cups shredded whole-milk mozzarella cheese
• 0.5 cup grated parmesan cheese
• 1 tsp dried oregano

Keep these on hand and you’ll always look like a domestic wizard. Seriously.

How to Make (Step-by-Step)

STEP 1: Preheat and prep

Preheat your oven to 400°F. Grease a 9×13 inch baking dish thoroughly with non-stick spray or butter. I use spray because I’m lazy and dramatic. You do you.

STEP 2: Combine the base

Combine 16 oz dry penne, 24 oz marinara sauce, 3 cups beef broth, and 1 tsp dried oregano directly in the pan. Stir the mixture well until every piece of pasta sits submerged in the liquid. This step matters — no one wants dry pasta islands.

STEP 3: Add the meatballs

Nestle 1 lb frozen meatballs into the pasta mixture, spacing them out evenly. Don’t overthink placement; they’ll find their social circle while baking.

STEP 4: Cover and bake

Cover the dish tightly with aluminum foil, ensuring there are no gaps for steam to escape. Bake for 45 minutes until the pasta turns tender and the sauce bubbles with confidence.

STEP 5: Cheese time

Remove the foil and stir the casserole gently to redistribute the sauce. Top with 2 cups mozzarella and 0.5 cup parmesan cheese. Bake uncovered for another 10 minutes until the cheese melts and turns golden.

STEP 6: Serve and flex

Let the casserole rest for 5 minutes, then serve. Watch your guests applaud silently with their forks. That’s the only applause that matters.

Pro Tips for the Best Results

• Use a sturdy baking dish. Glass or heavy-duty metal gives even heat and less drama.
• Don’t skip the beef broth. The pasta absorbs it and becomes saucy instead of sad.
• Frozen meatballs are fine. I use premade frozen ones when I want fast. Fresh meatballs work too; reduce initial bake time by 5–7 minutes.
• Toss in extra seasoning if your marinara tastes bland. A pinch of salt and a dash of red pepper flakes wake it up.
• Let it rest before serving. The sauce thickens and the flavors settle. Trust me.
• Make it ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Bake a little longer if cold from the fridge. FYI: this trick saves lives on busy days.

Fun Variations & Topping Ideas

Variations:

• Swap penne for rigatoni or ziti if you want chunkier sauce pockets.
• Use turkey or chicken meatballs for a lighter version.
• Stir in 1 cup frozen peas or chopped spinach for a veggie boost.
• Replace beef broth with chicken broth if you prefer a milder flavor.

Toppings:

• Fresh basil or parsley for brightness.
• Red pepper flakes for a small but delicious rebellion.
• Breadcrumbs with olive oil for a crunchy finish.
• A spoonful of ricotta dolloped on top for extra creaminess.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• For longer storage, freeze the casserole in portions for up to 3 months. Wrap tightly in foil and then a freezer bag.
• To reheat from fridge: microwave individual portions for 2–3 minutes, stirring halfway. Alternatively, bake at 350°F for 20 minutes covered, then uncover for 5 minutes.
• To reheat from frozen: thaw overnight in the fridge, then reheat as above. If you forget to thaw (we’ve all been there), bake covered at 350°F for 40–50 minutes until heated through.

Leftover ideas

• Scoop heated leftovers into a skillet, crack an egg on top, and finish under a broiler for a messy, glorious dinner.
• Make handheld subs: spoon reheated casserole into toasted hoagie rolls for instant party sandwiches.
• Use leftovers as a pizza topping on a prebaked crust — yes, you invent gourmet pizza and yes, you deserve applause.

Frequently Asked Questions (FAQ)

Can I use fresh meatballs instead of frozen?

Yes. I use fresh meatballs when I have time. I recommend slightly reducing the initial bake time by 5–7 minutes and checking that meatballs reach a safe internal temperature.

Do I need to precook the pasta?

Nope. The pasta cooks in the oven while absorbing the sauce and broth. That’s the point — minimal fuss, maximum payoff.

Can I make this vegetarian?

Absolutely. Replace meatballs with plant-based meatballs or hearty roasted vegetables like eggplant and mushrooms. Add an extra cup of broth to keep the pasta saucy.

What if my sauce looks watery after baking?

Stir the casserole and let it rest for 5–10 minutes; the sauce will thicken. If it stays watery, bake uncovered for an extra 5–10 minutes.

Can I double the recipe for a crowd?

Yes. Use a larger baking dish and increase the bake time slightly. Check pasta for doneness; add 10–15 minutes if needed.

Conclusion

This Dump and Bake Meatball Casserole with Pasta gives you comfort, convenience, and credibility as a dinner hero — all with minimal drama. I love how the oven takes over and turns basic pantry staples into something cozy and impressive. Try it on a weeknight, and don’t be surprised when guests ask for seconds.

If you want a slightly different take or extra inspiration, check out this helpful Dump and Bake Meatball Casserole – The Seasoned Mom for another home-style spin. Please leave a comment and a rating if you try it — I read every one and I genuinely want to hear whether you added too much garlic (guilty) or topped it with basil like a boss. 🙂