If you’re looking for a dinner that’s incredibly easy, family-friendly, and absolutely delicious, this Dump and Bake Meatball Casserole is a dream come true! You don’t even have to boil the pasta, and everything cooks in one dish—talk about convenience! This recipe is perfect for busy weeknights when you want comfort food with minimal effort. Let’s dive into this foolproof recipe that’s packed with Italian flavors, gooey cheese, and hearty meatballs.
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 (thawed if frozen)
- 2 cups shredded mozzarella cheese (or Italian blend cheese)
- Optional garnish: Parmesan cheese, fresh chopped herbs like basil, oregano, or parsley
How to Make Dump and Bake Meatball Casserole
Step 1: Prep the Oven and Dish
Preheat your oven to 425°F. Grab a 9 x 13-inch baking dish (no need to grease it—this is truly a dump-and-bake kind of dish!).
Step 2: Combine Ingredients
In your baking dish, combine the uncooked rotini pasta, marinara sauce, 3 cups of water, and thawed meatballs. Stir everything together well, and season with salt to taste. Cover the dish tightly with aluminum foil.
Step 3: Bake
Place the covered dish in the preheated oven and bake for 35 minutes. This will allow the pasta to absorb the flavors and start cooking.
Step 4: Check and Stir
After 35 minutes, uncover the dish and give everything a stir. Check the pasta to see if it’s al dente—firm but nearly cooked through. If the pasta is still too hard, cover the dish again and bake for another 5-10 minutes, checking occasionally.
Step 5: Add Cheese and Finish Baking
Once the pasta is al dente, sprinkle the shredded mozzarella (or Italian blend) cheese evenly over the top. Bake uncovered for an additional 5-10 minutes, or until the cheese is melted, bubbly, and golden.
Step 6: Garnish and Serve
Once it’s out of the oven, feel free to sprinkle some Parmesan cheese or freshly chopped herbs like basil or parsley on top. Serve warm and enjoy!
Helpful Tips
- Thaw the Meatballs: Make sure to thaw frozen meatballs completely before adding them to the dish. This ensures even cooking.
- Check the Pasta: Depending on your oven, the pasta might need a little more or less time to cook. Check at the 35-minute mark and adjust as needed.
- Aluminum Foil Tip: Tightly covering the dish helps trap moisture, so the pasta cooks perfectly without drying out.
Substitutions and Variations
- Meatballs: You can switch out the miniature meatballs for larger meatballs (just cut them in half or quarters), or use turkey or chicken meatballs for a leaner option.
- Pasta: Don’t have rotini? Penne, fusilli, or any short pasta will work great in this recipe.
- Cheese: Switch things up by using a blend of mozzarella, provolone, and Parmesan for extra cheesiness!
- Liquid: Replace 1 cup of water with red wine for a richer flavor, or substitute beef broth for all of the water for a heartier taste.
- Add Veggies: For extra nutrition, toss in some chopped spinach or roasted bell peppers before baking.
Frequently Asked Questions
Can I use frozen meatballs?
Yes, but make sure to thaw them completely before using in this recipe. This ensures they cook evenly along with the pasta.
What kind of marinara sauce should I use?
Any jarred marinara sauce will work! You can opt for a classic, basil-flavored, or even a spicy arrabbiata sauce if you want a kick.
How do I know if the pasta is done?
The pasta should be al dente after the first 35 minutes of baking. If it’s still too firm, simply cover and bake for a few more minutes until it reaches your desired texture.
Storage Instructions
Storing Leftovers
If you have leftovers (which is rare because this dish is that good!), store them in an airtight container in the refrigerator for up to 3 days.
Freezing
This casserole is freezer-friendly! Let it cool completely, then cover tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.
More Comforting Casseroles to Try
- Healthy Broccoli and Cheese Soup: A Creamy Comfort Food
This Dump and Bake Meatball Casserole will quickly become one of your go-to dinners! With minimal prep and maximum flavor, it’s a meal the whole family will love.
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Dump and Bake Meatball Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Dump and Bake Meatball Casserole is a quick, delicious, and family-friendly dinner that requires no boiling of pasta! Just mix everything in one dish and bake it to perfection in under an hour. With melted cheese, savory meatballs, and tender pasta, this is the perfect weeknight meal with minimal effort and maximum flavor.
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, thawed if frozen
- 2 cups shredded mozzarella cheese (or Italian blend cheese)
- Optional garnish: Parmesan cheese, fresh chopped herbs (basil, oregano, or parsley)
Instructions
- Preheat oven to 425°F.
- In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and thawed meatballs. Season with salt to taste.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Uncover and stir. Check the pasta to ensure it’s al dente. If still too firm, cover again and bake for another 5-10 minutes.
- Once the pasta is al dente, sprinkle mozzarella cheese over the top.
- Bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with Parmesan and fresh herbs, if desired. Serve warm.
Notes
- Extra flavor: Add 2 teaspoons of Italian seasoning, ½ teaspoon garlic powder, and ¼ teaspoon onion powder for a flavor boost. For a spicy kick, toss in a pinch of red pepper flakes.
- Substitutions: You can swap 1 cup of water for red wine or use beef broth instead of water for added depth of flavor.
- Cheese options: Feel free to mix mozzarella with provolone or Parmesan for a cheesier dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 461.4 kcal
- Sugar: 8.3 g
- Cholesterol: 64.9 mg