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Easy Steps for Dump and Bake Meatball Casserole

When you’re craving a hearty dinner without spending hours in the kitchen, a dump and bake meatball casserole is the ultimate lifesaver. True to its name, this recipe requires little prep, no complicated techniques, and almost no cleanup. Everything goes into one dish, bakes together, and comes out bubbling hot with irresistible flavors. Perfect for busy weeknights, potlucks, or lazy weekends, this dish will quickly become a family favorite.

Why You’ll Love This Casserole

Minimal prep – no need to precook pasta or brown the meatballs.
Comfort food at its best – cheesy, saucy, and filling.
Family-friendly – both kids and adults love it.
Customizable – easy to switch up the sauce, cheese, or veggies.

Ingredients You’ll Need

1 bag (about 24 oz) frozen fully cooked meatballs
1 jar (24–26 oz) marinara or spaghetti sauce
3 cups uncooked pasta (penne, rotini, or ziti work best)
3 cups water or low-sodium chicken broth
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 cup optional add-ins (such as spinach, mushrooms, or bell peppers)

Step-by-Step Method

Step 1: Prepare the Baking Dish

Start by lightly greasing a large 9×13-inch casserole dish with cooking spray or a thin layer of olive oil. This prevents sticking and makes cleanup easier.

Step 2: Dump in the Pasta

Spread the uncooked pasta evenly across the bottom of the dish. Unlike traditional baked pasta, you don’t need to boil it first—the casserole will cook it perfectly in the oven.