Can I use fresh meatballs instead of frozen?

Yes, but you must cook them first! Raw meatballs will release grease into the dish and make it oily. Brown them in a skillet until fully cooked, then proceed.

Do I need to boil the pasta first?

No way! That's the beauty of a Dump and Bake Meatball Casserole . The pasta cooks right in the sauce and water mixture in the oven.

Why is my casserole watery?

This usually happens if you didn't let it rest. The sauce needs about 10 minutes out of the oven to set up and thicken. Also, make sure you measured your water correctly!

Can I use gluten-free pasta?

You can, but gluten-free pasta can sometimes get mushy in dump recipes. Check it about 5-10 minutes earlier than the recipe states.

No-Boil Dump and Bake Meatball Casserole (Foolproof Recipe)

Description

This 5-ingredient Dump and Bake Meatball Casserole is the ultimate “emergency dinner” that uses frozen meatballs and uncooked pasta for a creamy, cheesy meal ready in under an hour. No boiling water required!

Ingredients

Scale

1 bag (16 oz) frozen fully cooked meatballs (do not thaw)

1 box (16 oz) uncooked rotini pasta

1 jar (24 oz) marinara sauce

3 cups water (or low-sodium beef broth)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley (optional, for garnish)

Instructions

Preheat: Preheat your oven to 425°F (220°C).
Dump: In a 9×13 inch baking dish, combine the uncooked pasta, frozen meatballs, marinara sauce, and water.
Mix: Stir gently until the pasta is evenly distributed and mostly submerged in the liquid.
Bake Covered: Cover the dish tightly with aluminum foil to trap the steam. Bake for 35 minutes.
Stir: Remove from oven and carefully uncover. Give the casserole a good stir to separate any noodles that are sticking together.
Add Cheese: Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Final Bake: Bake uncovered for another 10-15 minutes until the cheese is bubbly and golden brown.
Rest: Remove from oven and let stand for 10 minutes before serving to allow the sauce to thicken.

Notes

Don’t Thaw: Keep meatballs frozen until ready to bake. Thawed meatballs can release too much moisture.

The “Soup” Factor: It is normal for the sauce to look thin immediately after baking. The 10-minute resting period is crucial for the pasta starch to set the sauce into a rich, creamy texture.

Crispy Top: For extra browning, broil for the last 1-2 minutes, watching closely to prevent burning.

Add Veggies: Feel free to stir in chopped spinach or diced bell peppers during step 5 (the stir step).

Nutrition

Serving Size: 1 Bowl (approx 1.5 cups)
Calories: 480
Sugar: 6 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 65 mg

Keywords: Dump and Bake Meatball Casserole, frozen meatball casserole, no boil pasta bake, easy weeknight dinner, meatball pasta bake