Dump and Bake Meatball Casserole Recipe

Look inside a large oval-shaped casserole pan filled with thawed meatballs and pasta cooked in a creamy, cheesy marinara sauce and topped with melted mozzarella cheese.

5 from 3 votes

Dump and Bake Meatball Casserole Recipe

This easy Meatball Casserole Recipe is a hearty and delicious one-pan pasta casserole consisting of juicy cooked meatballs and pasta, baked in a rich and creamy mixture of marinara sauce, heavy cream, chicken broth, and melted cheese. It’s the ultimate weeknight dinner.

Prep Time15

Cook Time50

Total Time1 5

Course: Beef, Casserole, Dinner, Main Course, Pasta

Cuisine: American, Italian

Keyword: Dump and Bake Casserole, Dump and Bake Casserole Recipe, Meatball Casserole, Meatball Casserole Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

1 (23-ounce) jar marinara sauce
2 cups low-sodium chicken broth
1 (16-ounce) bag fully cooked frozen meatballs thawed; homemade or store-bought
8 ounces pasta penne, ziti, rotini
1 cup heavy cream or half-and-half or milk
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups freshly shredded mozzarella cheese divided

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit and lightly spray a large 9x13-inch casserole dish with non-stick cooking spray.
Stir the marinara sauce, chicken broth, thawed meatballs, pasta, heavy cream, Italian seasoning, salt, and pepper together in the prepared casserole dish or 9x13-inch baking pan.
Cover tightly with foil then bake covered for 20 minutes.
Remove the foil, stir, and return to the oven uncovered for another 20 minutes.
Stir in half of the cheese until fully melted then sprinkle the other half on top evenly.
Bake for another 5-10 minutes or until the cheese is bubbly and melted.
Let it cool for 5 minutes then serve with fresh basil and crushed red pepper flakes if desired.

Notes

Slow Cooker Instructions:

Add the marinara sauce, chicken broth, meatballs, pasta, Italian seasoning, salt, and black pepper to the bowl of a large slow cooker. Add an additional 16-24 ounces of marinara sauce and mix well to cover the ziti with sauce.

Note: Wait to add the heavy cream (or half and half) until 30 minutes before the end of cooking.

Cook on high for 2-3 hours or on low for approximately 3½-4 hours, or until the pasta is tender. In the last 30 minutes of cooking, stir in the heavy cream, half-and-half, or milk, and sprinkle the shredded mozzarella cheese over the top. Return the lid and allow the meatball casserole to cook for an additional 15-30 minutes.

Leftovers: Transfer leftovers to an airtight container in the refrigerator for up to 3 days.

Nutrition