Looking for a quick, easy, and delicious dinner idea that the whole family will love? This Dump and Bake Meatball Casserole is exactly what you need! No need for complicated steps or even boiling pasta ahead of time—just toss everything together, bake, and enjoy a cheesy, comforting meal that comes together in a snap. Perfect for busy weeknights, this dish delivers big flavors with minimal effort.
Ingredients:
- 1 (16-ounce) package uncooked rotini pasta
- 1 (24-25 ounce) jar marinara sauce (choose your favorite brand for the best flavor!)
- 3 cups water
- 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (thawed completely if frozen)
- 2 cups shredded mozzarella cheese
Optional for garnish:
- Grated Parmesan cheese
- Fresh chopped herbs (basil, oregano, parsley)
Instructions:
- Preheat the oven: Set your oven to 425°F to get it nice and hot. This temperature ensures everything bakes perfectly.
- Mix ingredients: In a 9×13-inch baking dish, combine the uncooked rotini pasta, marinara sauce, water, and thawed meatballs. Add a pinch of salt if desired. Stir everything together well to make sure the pasta and meatballs are evenly coated.
- Bake covered: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 35 minutes, allowing the pasta to cook and absorb the flavorful sauce.
- Check and stir: After 35 minutes, remove the foil and give the casserole a good stir. Check the pasta to ensure it’s al dente (firm but tender). If it needs more time, cover and return to the oven for a few more minutes.
- Cheesy finish: Once the pasta is cooked to your liking, sprinkle the mozzarella cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 5-10 minutes until the cheese is fully melted and bubbling.
- Garnish and serve: For added flavor, sprinkle with grated Parmesan and fresh herbs like basil, oregano, or parsley before serving. Enjoy!
Q&A
Can I use a different type of pasta?
Absolutely! While rotini works great for this casserole, you can substitute with other short pasta like penne, farfalle, or rigatoni. Just keep an eye on the cooking time.
Do I need to cook the meatballs beforehand?
Nope! As long as your meatballs are fully cooked and thawed (if frozen), they’ll warm up perfectly in the oven with the sauce and pasta.
What if I don’t have mozzarella cheese?
You can easily swap in other types of cheese such as cheddar, Monterey Jack, or a blend of Italian cheeses. Just make sure it’s a type that melts well.
Can I add vegetables?
Yes! To boost the nutrition, you can toss in some chopped veggies like spinach, bell peppers, or mushrooms. Just make sure they’re cut into small pieces so they cook evenly with the pasta.
This Dump and Bake Meatball Casserole is perfect for when you want a hearty, no-fuss meal with tons of flavor!
Ingredients
- 1 (16-ounce) package uncooked rotini pasta
- 1 (24-25 ounce) jar marinara sauce
- 3 cups water
- 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs, thawed if frozen
- 2 cups shredded mozzarella cheese
- Optional for garnish:
- Grated Parmesan cheese
- Fresh chopped herbs (basil, oregano, parsley)
Instructions
- Preheat your oven to 425°F (220°C).
- In a 9×13-inch baking dish, combine the uncooked rotini pasta, marinara sauce, water, and thawed meatballs. Stir everything together well to ensure even coating.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, stir the casserole, and check if the pasta is al dente. If needed, cover and bake for a few more minutes.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Garnish with grated Parmesan and fresh herbs before serving. Enjoy!
Notes
For extra flavor, add Italian seasoning or garlic powder. You can also toss in chopped veggies like spinach, bell peppers, or mushrooms.
Dump and Bake Meatball Casserole
Equipment
- 9x13 inch Baking Dish
- Aluminum Foil
Ingredients
Pasta
- 1 package (16-ounce) uncooked rotini pasta
Sauce
- 1 jar (24-25 ounce) marinara sauce Choose your favorite brand for the best flavor!
- 3 cups water
Meatballs
- 1 package (14-ounce) fully-cooked miniature meatballs Thawed completely if frozen
Cheese
- 2 cups shredded mozzarella cheese
Optional Garnish
- grated Parmesan cheese For garnish
- fresh chopped herbs (basil, oregano, parsley) For garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a 9x13-inch baking dish, combine the uncooked rotini pasta, marinara sauce, water, and thawed meatballs. Stir everything together well to ensure even coating.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, stir the casserole, and check if the pasta is al dente. If needed, cover and bake for a few more minutes.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Garnish with grated Parmesan and fresh herbs before serving. Enjoy!