I stumbled on a Dump and Bake Meatball Casserole that became my go-to Easy Potluck Dinner Ideas, and one surprising twist makes it stand out.
Dump And Bake Meatball Casserole is the kind of dinner that looks like effort, but really plays it cool. I love how frozen meatballs sit there like little flavor bombs waiting for trouble, and a good jar of marinara sauce makes everything sing without me babysitting a pot.
I bring this to gatherings because it somehow fits every table, and yep its on my list of Easy Potluck Dinner Ideas when I need something that travels well. It also belongs with Casserole Dinners Main Dishes, yet it’s way less precious than most.
Trust me, it starts conversations, not just plates.
Ingredients
- Meatballs: Big protein punch and savory fat, keeps casserole hearty and satisfying.
- Pasta: Starchy carbs for energy bulks the dish, choose whole grain for more fiber.
- Marinara sauce: Tomato acidity adds brightness, some natural sweetness, provides vitamin C and lycopene.
- Mozzarella: Melts beautifully, adds creamy texture, offers protein and calcium but also fat.
- Onion and garlic: Builds savory depth antioxidants and flavor, low calorie, sharp and aromatic.
- Olive oil: Provides heart friendly monounsaturated fats helps flavors bloom, adds silky richness.
- Parmesan and herbs: Umami salty kick and fresh herb aroma, lifts whole casserole without overpowering.
- Broth: Adds savory depth keeps pasta moist while baking, low sodium is best.
Ingredient Quantities
- 24 oz (1 1/2 lb) frozen meatballs (beef, pork or turkey), about 20 to 24 pieces
- 12 oz dried pasta (penne, rotini or shells), uncooked
- 24 oz jar marinara sauce
- 2 cups low sodium chicken broth or water, whatever you got
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley or basil, optional
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish or similar size.
2. Heat 1 tbsp olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft, about 3 to 4 minutes, then add the minced garlic and cook 30 seconds more, don’t let it burn.
3. In the prepared baking dish pour the 24 oz jar marinara sauce and 2 cups chicken broth or water, stir in 1 tsp dried Italian seasoning, 1/2 tsp crushed red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp black pepper.
4. Add the uncooked 12 oz dried pasta to the sauce mixture, then fold in the cooked onion and garlic, stir so the pasta is evenly coated and mostly submerged.
5. Nestle the frozen meatballs (24 oz, about 20 to 24 pieces) into the sauce and pasta, push them down a bit so some are covered by sauce but it’s ok if a few stick out.
6. Cover the dish tightly with foil and bake for 35 to 40 minutes, this lets the pasta soften and the meatballs heat through.
7. Take the dish out, remove the foil and give everything a quick stir to redistribute sauce and check pasta for doneness, if pasta still too firm put foil back on and bake 5 to 10 minutes more.
8. Sprinkle 2 cups shredded mozzarella and 1/2 cup grated Parmesan over the top, return to oven uncovered and bake another 8 to 12 minutes until cheese is melted and bubbly.
9. Let the casserole rest 5 to 10 minutes before serving so it sets up, then scatter 1/4 cup chopped fresh parsley or basil on top. If you want extra flavor next time brown the meatballs first or add a splash more broth for creamier texture, but it’s fine as is.
Equipment Needed
1. 9×13 inch baking dish (or similar size)
2. Large skillet or frying pan
3. Wooden spoon or silicone spatula for stirring
4. Chef’s knife for chopping the onion and herbs
5. Cutting board
6. Measuring cups and spoons
7. Colander to drain pasta if needed
8. Box grater or microplane for the Parmesan
9. Aluminum foil to cover the casserole while it bakes
10. Oven mitts or potholders
FAQ
Dump And Bake Meatball Casserole Recipe Substitutions and Variations
- Frozen meatballs: swap for 20–24 pre cooked sausage slices (Italian or sweet), or use about 1 lb ground meat (beef, pork or turkey) formed into rough meatballs and browned first, or try plant based meatballs if you want meatless. If you use raw ground, brown them a bit so they don’t stay soggy.
- Pasta: use the same weight of gluten free pasta, or swap for orzo, small shells or elbow macaroni (they cook similarly in the casserole), or whole wheat pasta if you want more fiber.
- Marinara sauce: use a 24 oz can of crushed tomatoes plus 1–2 tsp Italian seasoning and a pinch of sugar, or plain tomato sauce seasoned to taste, or jarred pizza sauce in a pinch, just taste and adjust salt.
- Chicken broth: sub with vegetable broth, beef broth, or plain water plus 1 bouillon cube or 1 tsp better-than-bouillon, if you’re low on stock.
Pro Tips
1) Brown or at least sear the meatballs first if you can. It adds tons more flavor and helps them hold together, and if theyre frozen pop them in a hot skillet for 2 to 3 minutes a side or bake at high heat for 8 to 10 minutes before adding to the dish.
2) Don’t skimp on liquid, but don’t drown it either. If you like a creamier, saucier bake add an extra 1/2 cup broth, if you prefer firmer pasta use the exact amount called for. Either way stir halfway through baking so the pasta cooks evenly and nothing clumps or sticks to the bottom.
3) Layer your cheese for best texture. Mix about half the mozzarella into the hot pasta right after you pull it out of the oven and then sprinkle the rest on top before the final bake. Save a little Parmesan to scatter on at the end, it brightens the whole thing.
4) Finish smartly with rest and fresh herbs. Let the casserole sit 5 to 10 minutes after baking so it sets up, otherwise itll be sloppy. Add chopped basil or parsley right before serving for a fresh pop, and taste for salt at the end since the cheese and meatballs can change seasoning.
Dump And Bake Meatball Casserole Recipe
I stumbled on a Dump and Bake Meatball Casserole that became my go-to Easy Potluck Dinner Ideas, and one surprising twist makes it stand out.
6
servings
748
kcal
Equipment: 1. 9×13 inch baking dish (or similar size)
2. Large skillet or frying pan
3. Wooden spoon or silicone spatula for stirring
4. Chef’s knife for chopping the onion and herbs
5. Cutting board
6. Measuring cups and spoons
7. Colander to drain pasta if needed
8. Box grater or microplane for the Parmesan
9. Aluminum foil to cover the casserole while it bakes
10. Oven mitts or potholders
Ingredients
24 oz (1 1/2 lb) frozen meatballs (beef, pork or turkey), about 20 to 24 pieces
12 oz dried pasta (penne, rotini or shells), uncooked
24 oz jar marinara sauce
2 cups low sodium chicken broth or water, whatever you got
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or basil, optional
Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish or similar size.
- Heat 1 tbsp olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft, about 3 to 4 minutes, then add the minced garlic and cook 30 seconds more, don't let it burn.
- In the prepared baking dish pour the 24 oz jar marinara sauce and 2 cups chicken broth or water, stir in 1 tsp dried Italian seasoning, 1/2 tsp crushed red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp black pepper.
- Add the uncooked 12 oz dried pasta to the sauce mixture, then fold in the cooked onion and garlic, stir so the pasta is evenly coated and mostly submerged.
- Nestle the frozen meatballs (24 oz, about 20 to 24 pieces) into the sauce and pasta, push them down a bit so some are covered by sauce but it's ok if a few stick out.
- Cover the dish tightly with foil and bake for 35 to 40 minutes, this lets the pasta soften and the meatballs heat through.
- Take the dish out, remove the foil and give everything a quick stir to redistribute sauce and check pasta for doneness, if pasta still too firm put foil back on and bake 5 to 10 minutes more.
- Sprinkle 2 cups shredded mozzarella and 1/2 cup grated Parmesan over the top, return to oven uncovered and bake another 8 to 12 minutes until cheese is melted and bubbly.
- Let the casserole rest 5 to 10 minutes before serving so it sets up, then scatter 1/4 cup chopped fresh parsley or basil on top. If you want extra flavor next time brown the meatballs first or add a splash more broth for creamier texture, but it's fine as is.
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: 425g
- Total number of serves: 6
- Calories: 748kcal
- Fat: 43.5g
- Saturated Fat: 17.8g
- Trans Fat: 0.17g
- Polyunsaturated: 4.2g
- Monounsaturated: 16.7g
- Cholesterol: 150mg
- Sodium: 1000mg
- Potassium: 667mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 5g
- Protein: 41.5g
- Vitamin A: 1200IU
- Vitamin C: 5mg
- Calcium: 200mg
- Iron: 2mg
