Meatball Pasta Casserole is a dump-and-bake dinner made with uncooked pasta, frozen meatballs, jarred sauce, and mozzarella. Everything goes straight into a 9 x 13 pan, so there’s no need to boil the pasta or thaw the meatballs first.
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Easy recipes are my favorite to make for dinner, because I just need something that’s EASY! I’m sure you are busy, just like me, with a hungry family. That’s why this dump-and-bake meatball recipe is a tasty solution. (After all, what’s better than delicious, juicy, tender meatballs in a new family favorite recipe?!)
The best part? It’s ridiculously simple. Just toss a few ingredients in a pan, and boom, dinner’s basically done.
Pro tip: use frozen meatballs, and don’t cook the pasta.
I also like making this casserole for casual get-togethers and potlucks. Serve it with Caprese Garlic Bread and you’ve got a hearty meal without much fuss.
Recipe Highlights
- Type of recipe: Comfort food, easy dinner
- Cooking method: Baked casserole
- Skill level: Beginner-friendly
- Flavors & textures: Cheesy, savory and saucy.
If you’re a meatball lover, try my Cheese Stuffed Mexican Meatballs. I serve them with rice for dinner or as an appetizer for parties.
What You Need for This Meatball Pasta Bake
- Uncooked pasta – Rotini works well; ziti or penne pasta are good substitutes.
- Spaghetti sauce – Use your favorite jarred spaghetti sauce or marinara sauce. A thicker sauce works best so the casserole doesn’t turn watery.
- Milk – You’ll need 1 cup of milk to soften the acidity of the tomato sauce and give it a creamier texture.
- Water – Use 2 cups to cook the pasta.
- Meatballs – I use frozen Italian meatballs. Frozen beef or turkey meatballs also work well.
- Seasoning – For flavor, you’ll need garlic powder, onion powder, dried basil, dried oregano, and salt.
- Mozzarella cheese – Sprinkle shredded mozzarella over the casserole during the final few minutes of baking.
- Garnish – Optionally, you can add parmesan cheese and herbs for garnish. A sprinkle of fresh basil is a nice addition.
Equipment Needed
Use a standard 9 x 13-inch baking dish for this recipe. The pasta needs enough room to spread out and cook evenly in the sauce, so I don’t recommend using a smaller or deep casserole dish.
How to Make Meatball Pasta Casserole
Step 1. Heat the oven to 425°F. Lightly coat a standard 9 x 13-inch baking dish with cooking spray.
Step 2. Add the uncooked pasta, spaghetti sauce, milk, water, frozen meatballs, and seasonings to the baking dish. Stir well to combine, making sure the pasta is coated with the liquid.
Step 3. Cover the baking dish tightly with aluminum foil and bake at 425°F for 35 minutes. Remove the dish from the oven, stir the pasta and meatballs, then cover it again and bake for another 10 minutes.
Step 4. Remove the foil and check the pasta. It should be tender but not mushy. Sprinkle the mozzarella evenly over the casserole and return it to the oven, uncovered, for about 5 minutes or until the cheese is melted.
Step 5. Let the casserole set for about 10 minutes, before seerving. Garnish with Parmesan cheese and fresh herbs, if desired. Serve with wedge Caesar salad or garlic bread. Serve with wedge Caesar salad or garlic bread.
Variations for Meatball Pasta Bake
- Italian, turkey, or beef frozen meatballs
- Rotini, penne, or ziti
- Marinara or spaghetti sauce
How to Store for Later
Store leftover meatball pasta casserole in an airtight container in the refrigerator for up to 3 days. The pasta continues to absorb the sauce as it sits, so this casserole has the best texture the day it is made.
If reheating leftovers, add a spoonful of marinara sauce before warming to help add back some moisture.
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Recipe
Tried it? Rate ⭐⭐⭐⭐⭐ & comment below; your feedback keeps the oven mitts flying here at One Hot Oven.
Dump and Bake Meatball Pasta Casserole
Equipment
Ingredients
- 16 ounces rotini pasta uncooked; penne or ziti may be substituted
- 24 ounces spaghetti sauce or marinara sauce
- 2 cups water
- 1 cup milk
- 14 ounces frozen meatballs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1½ cups mozzarella cheese shredded – or as much as you like
Optional ingredients
- parmesan cheese and herbs for garnish
Instructions
- Heat the oven to 425°F. Lightly coat a standard 9 x 13-inch baking dish with cooking spray.
- Add the uncooked pasta, spaghetti sauce, milk, water, frozen meatballs, garlic powder, onion powder, basil, oregano, and salt to the baking dish. Stir well to combine, making sure the pasta is coated with the liquid.
- Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Remove the dish from the oven and stir the pasta and meatballs well. Cover again and bake for 10 more minutes.
- Remove the foil and check the pasta. It should be tender but not mushy. Sprinkle the mozzarella evenly over the casserole and bake uncovered for about 5 minutes, or until the cheese is melted.
- Let the casserole rest for 10 minutes before serving. Garnish with Parmesan cheese or fresh herbs, if desired.
Notes
- Do not boil the pasta or thaw the frozen meatballs before assembling the casserole.
- Use a standard 9 x 13-inch baking dish so the pasta can spread out and cook evenly in the liquid.
- Stir the casserole after the first 35 minutes of baking. This helps the pasta cook more evenly.
- If you remove the casserole from the oven to stir while baking, it will be very hot and heavy.
- The casserole has the best texture the day it is made. Leftover pasta continues to absorb the sauce as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a spoonful of marinara sauce before reheating to add moisture back.
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Nutrition
First published: August 19, 2023. Last updated: September 4, 2026, with updated baking instructions, clearer tips, and improved readability.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
If I use cream cheese, how much should be added?
Can you give directions for cooking this in a crock pot?
You can absolutely stir in cream cheese to make this extra creamy, it will be lovely upgrade. For this size casserole (about 8 servings), 8 ounces (one standard block) of cream cheese softened and cubed works well. Stir it into the sauce with the milk and water before baking so it melts evenly throughout the dish.
For making in the crockpot this is my recommendation:
Since the original recipe bakes the casserole with uncooked pasta, the slow cooker method needs a slight tweak:
Cook the pasta first until just shy of done (very al dente). Drain and set aside.
Spray your slow cooker lightly with non-stick spray.
Add the cooked pasta, meatballs, spaghetti sauce (you might want to add a little extra — see note below), and cream cheese if using.
Stir to combine everything gently.
Cover and cook on low for 2–3 hours, stirring once halfway through just to make sure the cream cheese melts in nicely.
In the last 15–20 minutes, sprinkle the top with shredded mozzarella so it melts and gets nice and gooey.
Note: Because slow cookers don’t evaporate liquid like the oven does, you’ll likely want a bit more sauce than in the baked version — about an extra ½ to 1 cup total — so the noodles don’t dry out.
I just found this recipe and am wondering if I can cut all of the ingredients in half for four servings? Will cutting the liquids in half make a difference in how the pasta cooks?
I have not tried halving this recipe, but I do believe it will bake up fine. Just keep an eye on the pasta to make sure it cooks properly.
I have found that any casserole cooked in a 9×13 pan can easily be divided into two 8×8 pans. (I line one pan with foil, spray it, and then divide into two casseroles, and freeze one.) The ingredients in this casserole can easily be halved.
Thank you for letting me know, Janet. I went back and retested the full 9 x 13-inch casserole because I wanted to double-check the baking time.
For the full recipe, I found that 35 minutes covered, followed by a good stir and another 10 minutes covered, worked well. I then added the cheese and baked it uncovered for about 5 minutes.
I haven’t tested a half batch in an 8 x 8-inch pan, so I can’t give you an exact time for that size. Since a smaller casserole can cook differently, I’d start checking it earlier rather than using the full-recipe timing.
I really appreciate you sharing your experience. It prompted me to retest and update the instructions.
Can you add mushrooms
Mushrooms would be a great addition. I am the only one in the family who will eat them, so I rarly add to my recipes.
My sister gave me this recipe several years ago. Our families love it. I almost always have the ingredients on hand and have used different pastas from shells to cavatappi. My niece has a similar recipe but hers calls for marinara sauce and beef broth instead of water. Good, too.
Thanks
Glad you enjoy this casserole. the marinara sauce and beef broth sound like a great combo.
Hi never heard of milk with sauce. I am going to try this. What does milk add to the taste.
It makes the sauce creamier.
I had a bag of frozen meatballs I needed to use and this recipe was perfect! So tasty!
Can you use a glass baking dish?
Yes, a glass baking dish will work too!
Yes, any type of baking dish will work well for this casserole.
Honestly, have never had a meatball casserole this delicious! Followed your recipe last night and it came out amazing. Will definitely be making this for the family again.
Thanks for the kind compliment. This is one easy cassserole.
So tasty and quick to prepare too! Adding cream cheese made it better! I used penne for this but I’m definitely trying out other types of pasta next time!
I’ve added this meatball casserole to my weekly dinner rotations, it’s so simple and quick to make and my kids enjoy it.
Glad you liked it, my kids love it too. I showed them how to make it themselves when I’m gone, it’s so easy.
Awesome recipe! Tried it and it was really gooood. The fact that it was simple and so easy to make is the best thing about it IMO, really perfect for busy weeknights!
Quick prep, no-fuss, and the flavor actually exceeded my expectations. This meatball casserole is so tasty and hassle-free.
I am all about easy and this recipe couldn’t be easier. I loved that the pasta cooked in the oven and it really is one pan clean up. Even better, I got all the ingredients at Aldi and the whole dinner (fed my family of 6!) was less than $10!! Can’t beat that!
Defnitely adding this to my favorites! Super easy, just dump and bake. The family loved it, and weeknight dinners got a whole lot easier.
This meatball casserole was so easy to throw together. Quick, easy, and delicious! It’s exactly what I need for weeknight dinners.