Here’s an easy Dump-and-Bake Meatballs recipe — no browning, no fuss, just mix, dump, and bake 🍽️
Ingredients
- 450–500 g (1 lb) frozen meatballs (beef, pork, or turkey)
- 2 cups uncooked pasta (penne, rotini, or ziti)
- 1 jar (650–700 ml) marinara or pasta sauce
- 2½ cups water or broth
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper (to taste)
- 1–1½ cups shredded mozzarella cheese
- Optional: grated Parmesan, parsley
Instructions
- Preheat oven to 200°C / 400°F.
- Dump everything in
In a 9×13 baking dish, add pasta, frozen meatballs, sauce, water/broth, and seasonings. Stir well. - Cover tightly with foil
This is important so the pasta cooks properly. - Bake for 35–40 minutes, stirring once halfway.
- Add cheese
Uncover, sprinkle mozzarella on top. - Bake uncovered for 10–15 minutes until bubbly and lightly browned.
- Rest 5 minutes, garnish, and serve.
Helpful Tips
- If pasta isn’t tender, add a splash of hot water, cover, and bake 5–10 more minutes
- Use fully cooked frozen meatballs only
- Stirring halfway prevents pasta from sticking
Variations
- Swedish-style: use cream of mushroom soup + beef broth, finish with sour cream
- BBQ meatballs: BBQ sauce + grape jelly over rice
- Alfredo meatballs: Alfredo sauce + mozzarella + spinach
Want this as a low-carb, slow cooker, or rice-based version? 😊
