Dump-and-Bake Meatball Casserole (No-Boil Pasta)
What if you could skip boiling pasta, browning meat, and still get bubbling, cheesy comfort in under 90 minutes? This dump-and-bake meatball casserole proves you can. With pantry staples, frozen meatballs, and a smart foil-steam technique, the pasta cooks right in the sauce—no extra pots, no babysitting. Dump, cover, bake, then finish with a golden mozzarella cap. Weeknight-friendly, potluck-ready, and kid-approved.
Equipment
- 9×13-inch baking dish
- Aluminum foil
- Oven
- Measuring cups and spoons
Ingredients
Casserole Base
- 1 lb uncooked short pasta (penne, ziti, or rigatoni) about 16 oz
- 1 jar (24–26 oz) marinara or pasta sauce
- 3 cups water or low-sodium beef broth
- 1 lb frozen, pre-cooked meatballs about 20–25 meatballs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Cheese & Garnish
- 2 cups shredded mozzarella about 8 oz
- 1/2 cup grated Parmesan (optional) about 2 oz
- 2 tbsp fresh parsley, chopped (garnish)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
- Dump the base: Add uncooked pasta to the dish. Pour in marinara and 3 cups water/broth. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly, ensuring pasta is as submerged as possible for even cooking. Tip: If using a very thick marinara, stir in an extra 2–4 tbsp water so the pasta has enough liquid to hydrate.
- Add the meatballs: Nestle the frozen meatballs into the saucy pasta, pressing them slightly down so they contact the liquid. Tip: Keep meatballs spaced evenly so every scoop gets pasta + meatball goodness.
- Bake (covered): Cover tightly with aluminum foil—crimp the edges to trap steam. Bake 35–40 minutes. The steam softens the pasta while the meatballs heat through. Tip: A tight seal is everything; even if your dish has a lid, use foil for an extra-tight seal.
- Cheese finish (uncovered): Remove foil carefully (watch the steam). The sauce should be bubbling and pasta mostly tender. Scatter mozzarella and optional Parmesan evenly. Return to oven, uncovered, 10–15 minutes until cheese is melted, bubbly, and lightly golden at the edges. Tip: For bronzed spots, broil 1–2 minutes, watching closely.
- Rest, garnish & serve: Cool 10–15 minutes so the sauce thickens and sets for cleaner slices. Shower with fresh parsley. Scoop and serve warm—stretchy cheese pulls encouraged.
Notes
Designed for a 9×13-inch baking dish. The foil cover is crucial—trapped steam cooks the pasta to tender perfection. If the sauce looks too thick before baking, add 2–4 tbsp water. Add-ins: 1 cup thawed peas or diced bell peppers can be stirred in with the pasta. Make-ahead: Assemble up to 6 hours ahead, cover tightly, and refrigerate; add 5–10 minutes to the covered bake.