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
Scale
- 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