Description
This Dump and Bake Meatball Casserole is the perfect dish when you need a hearty, delicious dinner in no time. You don’t even have to boil the pasta—just dump everything into a baking dish and let the oven do the work! It’s easy, quick, and packed with flavor, making it a great option for busy weeknights or casual gatherings. Plus, with its savory combination of marinara sauce, meatballs, and melted cheese, it’s sure to please everyone at the table.
Ingredients
1 (16 ounce) package uncooked rotini pasta
1 (24 or 25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure they are completely thawed before using)
2 cups shredded mozzarella cheese or Italian blend cheese
Optional garnish: Parmesan cheese; fresh chopped herbs such as basil, oregano, or parsley
Instructions
- Preheat oven to 425°F.
- In a 9 x 13-inch baking dish, combine the uncooked pasta, marinara sauce, water, and meatballs. Stir to combine and season with salt to taste.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover the casserole and stir. Check the pasta for doneness—it should be al dente, or just about tender. If it’s still too firm, cover the dish and return it to the oven until the pasta reaches your desired texture.
- Once the pasta is done, sprinkle shredded mozzarella (or Italian blend cheese) on top.
- Return the casserole to the oven and bake uncovered for 5–10 more minutes, or until the cheese is melted and bubbly.
- Garnish with optional toppings like freshly grated Parmesan cheese and chopped herbs such as basil, oregano, or parsley, if desired.
- Serve hot and enjoy!
Notes
- For extra flavor, add 2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. A pinch of red pepper flakes can add a bit of heat.
- Replace 1 cup of the water with red wine or substitute low-sodium beef broth for all of the water for a richer taste.
- If you don’t have rotini, other short pasta shapes like penne or ziti will work well too.
- To freeze leftovers, let the casserole cool completely, wrap it tightly in plastic wrap and aluminum foil, and store for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
