I whipped up a Dump and Bake Meatball Casserole that quickly became a staple in my Easy Potluck Dinner Ideas thanks to one surprising ingredient.
I never thought a casserole could feel cheeky, but my Dump And Bake Meatball Casserole does. It’s all about bold marinara sauce meeting frozen cooked meatballs in one pan, flavors somehow deep and loud, but the secret is a tiny tweak I only tell friends.
People assume it took all day, so when they ask I’m smug because it didn’t. It’s become my go to for Potluck Supper Ideas and shows up on Casserole Dinners Main Dishes nights, suddenly the least fussy dish gets all the compliments.
Don’t be surprised if everyone asks for seconds.
Ingredients
- Dried penne adds hearty carbs and fiber, fills you up fast.
- Tomato sauce gives vitamin C, tangy sweetness, and keeps dish saucy.
- Meatballs pack protein and fat, they make this comfort food satisfying.
- Melty mozzarella gives creamy texture and protein, not too salty usually.
- Parmesan adds nutty umami, small hit of salt and calcium.
- Ricotta lends creaminess and extra protein, keeps casserole tender and mild.
- Onion and garlic build savory depth, give natural sweetness when cooked.
- Olive oil plus Italian herbs boost flavor, add healthy fats.
- Broth hydrates pasta while adding mild savory flavor and low calories.
- Fresh herbs brighten the whole bake, add freshness and color.
Ingredient Quantities
- 1 lb (450 g) dried penne or ziti pasta
- 24 oz (680 g) jar marinara sauce
- 24 oz (680 g) frozen cooked meatballs (about 16 to 20)
- 1 to 1 1/2 cups (240 to 360 ml) chicken broth or water
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (240 g) ricotta cheese optional
- 1 small yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- Fresh basil or parsley for garnish optional
How to Make this
1. Preheat oven to 375 F (190 C) and spray a 9×13 inch baking dish with cooking spray or rub with a little olive oil.
2. Dice the small yellow onion and mince 2 garlic cloves. Heat 1 tbsp olive oil in a skillet over medium heat, cook onion until soft about 4 minutes, add garlic and cook 30 seconds more.
3. Pour in the 24 oz jar marinara, add 1 to 1 1/2 cups warmed chicken broth or water (use 1 cup for thicker sauce, 1 1/2 for saucier), stir in 1 tsp dried Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer.
4. Add the 1 lb dried penne or ziti to the sauce and stir so pasta is evenly coated, then fold in the frozen cooked meatballs (no need to fully thaw, but if you want faster bake you can thaw a bit first). If using ricotta, dollop spoonfuls over the mixture now or stir half into the sauce for creaminess.
5. Stir in about half the shredded mozzarella (1 cup) and half the grated Parmesan (1/2 cup) so some cheese gets into the sauce, it helps thicken and melt better. Taste quickly and adjust salt or pepper if needed.
6. Transfer everything to the prepared baking dish if you used a skillet. Press the meatballs down slightly so they’re partially submerged, cover the dish tightly with foil.
7. Bake covered for 30 to 40 minutes until the pasta is tender and the meatballs are heated through. If you want, open and stir gently once about halfway to make sure liquid is distributed.
8. Remove foil, top with remaining 1 cup mozzarella and the rest of the Parmesan, return to oven uncovered for 8 to 12 minutes until cheese is bubbly and lightly browned.
9. Let the casserole rest 5 to 10 minutes so sauce thickens and it’s easier to serve. Quick tip: if sauce seems too thin after baking, rest longer, it will set up.
10. Garnish with chopped fresh basil or parsley if you like, then scoop and serve. Leftovers reheat great in the oven or microwave.
Equipment Needed
1. 9×13 inch baking dish (casserole dish), lightly oiled
2. Oven set to 375 F (190 C)
3. Large skillet or sauté pan preferably oven safe
4. Wooden spoon or silicone spatula for stirring
5. Chef’s knife and cutting board for onion and herbs
6. Measuring cups and measuring spoons
7. Aluminum foil and oven mitts
8. Cheese grater (if using whole Parmesan) and a big serving spoon or tongs
FAQ
Dump And Bake Meatball Casserole Recipe Substitutions and Variations
- Pasta: no penne or ziti? use rigatoni, shells, or even elbow macaroni. Whole wheat or gluten free pasta works too, just watch the cook time and maybe add a little less liquid if it’s fresh or whole grain.
- Frozen cooked meatballs: swap for raw meatballs (brown them first or bake a bit longer), sliced Italian sausage, or chopped rotisserie chicken for a lighter option.
- Ricotta (optional): replace with cottage cheese (blended smooth), mascarpone for extra creamy richness, or plain Greek yogurt thinned with a splash of milk for tangy creaminess.
- Chicken broth or water: use beef or vegetable broth, canned tomato juice, or 1/2 cup red wine plus water for deeper flavor; if you only have bouillon, dissolve a cube in hot water and use that.
Pro Tips
1) Slightly thaw the frozen meatballs or cut the big ones in half so they heat through faster and you dont end up with cold centers, also pushing them down into the sauce helps them warm more evenly.
2) If you want a firmer bite par-cook the pasta 2 to 3 minutes less than package directions, it will finish in the oven instead of turning mushy, trust me it makes a big difference.
3) Warm the broth before adding so you dont drop the oven temp, and if the sauce tastes too acidic add a pinch of sugar or a splash of balsamic to round it out.
4) Split your cheeses: stir half into the sauce for creaminess and melt, reserve the rest for the top so you get oozy cheese inside and a nicely browned crust, and let the casserole rest 10 minutes before serving so it firms up.
Dump And Bake Meatball Casserole Recipe
I whipped up a Dump and Bake Meatball Casserole that quickly became a staple in my Easy Potluck Dinner Ideas thanks to one surprising ingredient.
6
servings
850
kcal
Equipment: 1. 9×13 inch baking dish (casserole dish), lightly oiled
2. Oven set to 375 F (190 C)
3. Large skillet or sauté pan preferably oven safe
4. Wooden spoon or silicone spatula for stirring
5. Chef’s knife and cutting board for onion and herbs
6. Measuring cups and measuring spoons
7. Aluminum foil and oven mitts
8. Cheese grater (if using whole Parmesan) and a big serving spoon or tongs
Ingredients
1 lb (450 g) dried penne or ziti pasta
24 oz (680 g) jar marinara sauce
24 oz (680 g) frozen cooked meatballs (about 16 to 20)
1 to 1 1/2 cups (240 to 360 ml) chicken broth or water
2 cups (200 g) shredded mozzarella cheese
1 cup (100 g) grated Parmesan cheese
1 cup (240 g) ricotta cheese optional
1 small yellow onion
2 cloves garlic
1 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes optional
Fresh basil or parsley for garnish optional
Directions
- Preheat oven to 375 F (190 C) and spray a 9×13 inch baking dish with cooking spray or rub with a little olive oil.
- Dice the small yellow onion and mince 2 garlic cloves. Heat 1 tbsp olive oil in a skillet over medium heat, cook onion until soft about 4 minutes, add garlic and cook 30 seconds more.
- Pour in the 24 oz jar marinara, add 1 to 1 1/2 cups warmed chicken broth or water (use 1 cup for thicker sauce, 1 1/2 for saucier), stir in 1 tsp dried Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer.
- Add the 1 lb dried penne or ziti to the sauce and stir so pasta is evenly coated, then fold in the frozen cooked meatballs (no need to fully thaw, but if you want faster bake you can thaw a bit first). If using ricotta, dollop spoonfuls over the mixture now or stir half into the sauce for creaminess.
- Stir in about half the shredded mozzarella (1 cup) and half the grated Parmesan (1/2 cup) so some cheese gets into the sauce, it helps thicken and melt better. Taste quickly and adjust salt or pepper if needed.
- Transfer everything to the prepared baking dish if you used a skillet. Press the meatballs down slightly so they’re partially submerged, cover the dish tightly with foil.
- Bake covered for 30 to 40 minutes until the pasta is tender and the meatballs are heated through. If you want, open and stir gently once about halfway to make sure liquid is distributed.
- Remove foil, top with remaining 1 cup mozzarella and the rest of the Parmesan, return to oven uncovered for 8 to 12 minutes until cheese is bubbly and lightly browned.
- Let the casserole rest 5 to 10 minutes so sauce thickens and it’s easier to serve. Quick tip: if sauce seems too thin after baking, rest longer, it will set up.
- Garnish with chopped fresh basil or parsley if you like, then scoop and serve. Leftovers reheat great in the oven or microwave.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 503g
- Total number of serves: 6
- Calories: 850kcal
- Fat: 261g
- Saturated Fat: 115g
- Trans Fat: 1g
- Polyunsaturated: 10g
- Monounsaturated: 90g
- Cholesterol: 145mg
- Sodium: 2035mg
- Potassium: 760mg
- Carbohydrates: 78g
- Fiber: 7.3g
- Sugar: 8.7g
- Protein: 45g
- Vitamin A: 400IU
- Vitamin C: 13mg
- Calcium: 468mg
- Iron: 2.3mg
