Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dump and Bake Meatball Casserole Recipe

Dump and Bake Meatball Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 95 reviews

This Dump and Bake Meatball Casserole is the ultimate weeknight comfort food—deliciously cheesy, packed with juicy meatballs and tender rotini, and best of all, there’s no need to pre-boil your pasta! Everything bakes together in one dish for a no-fuss, hearty, and family-friendly Italian-inspired meal that’s ready in under an hour.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Pasta and Sauce

  • 1 (16 ounce) package uncooked rotini pasta
  • 1 (24 or 25 ounce) jar marinara sauce
  • 3 cups water

Meatballs

  • 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs, thawed if frozen

Cheese

  • 2 cups shredded mozzarella cheese or Italian blend cheese

Optional Garnish

  • Grated Parmesan cheese
  • Fresh chopped herbs (such as basil, oregano, or parsley)

Instructions

  1. Preheat and Combine Ingredients: Preheat your oven to 425°F (220°C). In a 9 x 13-inch baking dish, mix together the uncooked rotini pasta, marinara sauce, water, and meatballs. Season with salt to taste and stir everything to combine evenly.
  2. First Bake—Covered: Cover the baking dish tightly with aluminum foil. Place it in the oven and bake for 35 minutes, which allows the pasta to absorb the sauce and water and begin to cook through with the meatballs.
  3. Check Pasta & Add Cheese: Uncover the casserole and give it a good stir. Test the pasta—it should be al dente (firm, but almost fully cooked). If it’s still too hard, recover and bake a bit longer until it reaches the desired texture. Then, sprinkle the mozzarella (or Italian blend) cheese evenly over the top.
  4. Second Bake—Uncovered: Return the uncovered baking dish to the oven and bake for another 5-10 minutes, or until the cheese melts and bubbles and the pasta is fully tender.
  5. Garnish and Serve: If desired, top the casserole with freshly grated Parmesan and chopped herbs such as parsley, basil, or oregano before serving for extra flavor and a touch of color.

Notes

  • Add extra flavor by mixing in 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.
  • Add a pinch of red pepper flakes for subtle heat, if you like a bit of spice.
  • You can swap out 1 cup of water for red wine, or use low-sodium beef broth instead of all the water for richer taste.
  • Be sure to thaw frozen meatballs completely before baking to ensure even cooking.
  • This casserole is extremely flexible—feel free to use turkey or chicken meatballs for a lighter version.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Halal

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 461.4 kcal
  • Sugar: 8.3g
  • Sodium: 1106.6mg
  • Fat: 21.3g
  • Saturated Fat: 8.5g
  • Unsaturated Fat: 4.1g
  • Carbohydrates: 47g
  • Fiber: 3.2g
  • Protein: 21g
  • Cholesterol: 64.9mg

Find it online: https://ellarecipe.com/dump-and-bake-meatball-casserole-recipe/