One Pot Dump and Bake Meatball Pasta Recipe
If you’re anything like me, nights get busy, and the last thing you want is a complicated dinner to clean up afterward. That’s why I absolutely love this One Pot Dump and Bake Meatball Pasta Recipe. It’s the kind of recipe where you literally dump everything in one pan, pop it in the oven, and let it work its magic while you get on with your evening. No fuss, just a hearty, cozy meal waiting for you when you’re ready.
What makes this recipe really special is how well it balances simplicity and flavor. The meatballs stay juicy, the pasta cooks beautifully absorbing all the sauce, and the melted mozzarella on top? Total crowd-pleaser every single time. Whether you’re feeding hungry kids or need a comforting meal after a long day, this One Pot Dump and Bake Meatball Pasta Recipe is a game-changer—you’ll want to keep it in your rotation.
Ingredients You’ll Need
This recipe is straightforward with ingredients that play well together, giving you a balanced and saucy pasta dish without a ton of work. I always recommend fresh parsley if you can find it—it really brightens everything up!
- Water: Helps cook the pasta right in the sauce, so you get great flavor without extra pots.
- Marinara sauce: Grab your favorite jarred marinara—homemade works too! It’s the heart of the dish.
- Crushed red pepper flakes (optional): Adds a little zip if you like your pasta with some heat.
- Uncooked rotini or penne pasta: I prefer rotini because it traps the sauce better, but penne is just as good!
- Frozen precooked meatballs: Using frozen saves time and still tastes fantastic. Just make sure they’re thawed a bit before you bake.
- Shredded mozzarella cheese: Dividing it lets you get gooey melty cheese on top and some mixed in for flavor throughout.
- Chopped fresh parsley: Use this for a fresh pop of color and an herby finish after baking.
Variations
I love tweaking this recipe here and there depending on what I have or who I’m cooking for—feel free to personalize it to suit your taste buds!
- Vegetarian version: Swap meatballs for frozen veggie balls or sautéed mushrooms. I tried it once and was so surprised at how hearty it still felt.
- Spicy kick: Add extra crushed red pepper flakes or a dash of hot sauce in the marinara for more heat. Perfect for spice lovers!
- Cheese lovers: Mix in some Parmesan or provolone cheese with mozzarella. I often do this when I want a richer cheese flavor.
- Gluten-free: Use your favorite gluten-free pasta and double-check the marinara ingredients—easy swaps that don’t skimp on flavor.
How to Make One Pot Dump and Bake Meatball Pasta Recipe
Step 1: Combine your liquids and sauce right in the pan
Start by pouring 3 cups of water and your jar of marinara sauce directly into your baking dish. If you like a little heat, toss in that half teaspoon of crushed red pepper flakes. Give it a quick stir to mix everything together—this combination will cook the pasta perfectly and infuse it with flavor as it bakes.
Step 2: Add pasta and meatballs—no pre-cooking needed!
Next, add your uncooked pasta and frozen precooked meatballs. Don’t worry about thawing them completely; the baking will heat them through. Use a spoon to gently push the meatballs down into the liquid so they soak up some of that lovely sauce from baking.
Step 3: Sprinkle on mozzarella and bake
Now, sprinkle 1 cup of shredded mozzarella all over the top. This will melt into a creamy, bubbly layer. Cover your dish tightly with foil—this traps the steam and helps the pasta cook evenly. Bake at 350°F (175°C) for about 40 minutes.
Step 4: Uncover, add remaining cheese, and finish baking
After 40 minutes, carefully remove the foil and sprinkle the remaining cheese over the dish. Pop it back in the oven uncovered for another 5-10 minutes until the cheese is golden and bubbly. Your kitchen is going to smell incredible at this point—warning!
How to Serve One Pot Dump and Bake Meatball Pasta Recipe
Garnishes
I always finish mine with a generous sprinkle of fresh chopped parsley. It adds a fresh, bright flavor that cuts through the cheesy richness. Plus, it looks so pretty on the plate! Sometimes, I like to add a dash of grated Parmesan for a salty kick.
Side Dishes
This recipe is pretty filling on its own, but I like pairing it with a simple green salad dressed with olive oil and vinegar. Garlic bread or warm crusty rolls are also perfect for soaking up every last bit of sauce. Trust me, you won’t want that sauce to go to waste!
Creative Ways to Present
For a casual family dinner, I serve it right from the baking dish, so dinner stays warm and everyone can help themselves. For special occasions, I like scooping into individual oven-safe ramekins and broiling the cheese a little extra for a fancy melted top. It feels special but remains simple and fun!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, I store them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so reheated pasta can sometimes taste even better. Just beware the pasta absorbs more sauce, so you might want to add a splash of water or extra sauce when reheating.
Freezing
I’ve frozen this dish a couple of times with good results. Just make sure to let it cool completely before freezing in a tightly sealed container or freezer bag. When thawed, the texture is still pretty good—the meatballs stay tender, and the pasta holds up well enough for a quick weeknight meal.
Reheating
To reheat, I prefer warming it in the oven at 350°F for about 15-20 minutes covered with foil to avoid drying out. If you’re short on time, microwave works fine—just cover and heat in short intervals, stirring to heat evenly. Adding a splash of water or extra sauce before reheating keeps it nice and saucy.
FAQs
-
Can I use fresh meatballs instead of frozen in this One Pot Dump and Bake Meatball Pasta Recipe?
Absolutely! If you’re using fresh meatballs, I recommend either pre-cooking them slightly in a skillet or ensuring you bake the dish a bit longer so they cook through fully. Frozen precooked meatballs are just convenient, but fresh will work beautifully with a few adjustments.
-
What type of pasta works best for this recipe?
Pasta shapes like rotini or penne are ideal because they hold onto the sauce well, making each bite flavorful. I personally prefer rotini for its twists that trap sauce, but both work well in this recipe.
- Do I need to soak or precook the pasta before baking?
Nope! One of the best parts of this One Pot Dump and Bake Meatball Pasta Recipe is that you can add uncooked pasta directly into the baking dish. The water and marinara sauce cook it to perfection while baking, making it super easy and mess-free.
- Can I make this recipe dairy-free?
Yes, simply omit the mozzarella cheese or use a plant-based cheese alternative. Be sure to check that your marinara sauce is dairy-free as well. The dish will still be tasty, though you’ll miss that melty cheesy topping.
- How can I add more vegetables to the One Pot Dump and Bake Meatball Pasta Recipe?
Feel free to toss in some chopped bell peppers, spinach, or zucchini along with the pasta and meatballs before baking. Just be mindful of moisture content—if adding watery veggies, you might want to reduce the water slightly to keep the sauce balanced.
Final Thoughts
This One Pot Dump and Bake Meatball Pasta Recipe is one of those gems that comes through on busy nights and hungry crowds. The ease of throwing it all together, the comfort-factor of hearty meatballs and cheesy pasta, and the minimal cleanup combine to make this a recipe I find myself reaching for time and again. I hope you try it out and enjoy it as much as I do—it feels a little bit like a homemade hug, and who couldn’t use that on a busy evening?
Print
One Pot Dump and Bake Meatball Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 47 minutes
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This One Pot Dump and Bake Meatball Recipe is a simple, hearty, and comforting meal that combines pasta, meatballs, and marinara sauce all cooked together in one dish. Perfect for busy weeknights, it requires minimal prep and cleanup while delivering a deliciously cheesy and flavorful dinner.
Ingredients
Main Ingredients
- 3 cups water
- 1 (24 ounce) jar marinara sauce
- 1/2 teaspoon crushed red pepper flakes, optional
- 16 ounces uncooked rotini or penne pasta
- 1 (14-ounce) package frozen precooked meatballs
- 2 cups shredded mozzarella cheese, divided
- Chopped fresh parsley, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Combine Ingredients: In a large, oven-safe pot or Dutch oven, pour in the water and marinara sauce. Add the crushed red pepper flakes if using, and stir to combine. Add the uncooked pasta, ensuring it is evenly distributed and submerged in the sauce and water mixture.
- Add Meatballs: Nestle the frozen precooked meatballs evenly among the pasta and sauce mixture without thawing them first.
- Add Cheese: Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top of the mixture.
- Bake the Dish: Cover the pot with a lid or aluminum foil and bake for about 40 minutes until the pasta is cooked through and most of the liquid is absorbed.
- Add Remaining Cheese: Remove the lid or foil, sprinkle the remaining 1 cup of mozzarella cheese on top, and bake uncovered for an additional 5–7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Let the dish cool slightly before sprinkling with chopped fresh parsley. Serve warm and enjoy this hearty one-pot meal.
Notes
- Using a glass lid or foil to cover the pot traps steam and helps cook the pasta evenly.
- Frozen precooked meatballs save time and work well in this recipe without thawing.
- You can substitute rotini or penne with any short pasta shape you prefer.
- Adjust the amount of red pepper flakes to control the dish’s spiciness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: one pot meal, meatballs, baked pasta, easy dinner, weeknight recipe, marinara sauce, mozzarella cheese
