Dump and Bake Meatball Casserole
This Dump and Bake Meatball Casserole is the ultimate weeknight dinner solution—zero fuss, full of flavor, and loved by all ages. Just stir the ingredients together, bake, and enjoy a bubbling, cheesy pasta dish loaded with juicy meatballs and rich marinara sauce. No boiling or browning required!
Servings: 6
Calories: 460kcal
Ingredients
- 1 16-ounce package uncooked rotini pasta
- 1 24–25-ounce jar marinara sauce
- 3 cups water
- 1 14-ounce package fully cooked 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 the oven to 425°F (220°C).
- In a 9x13-inch baking dish, combine the uncooked rotini, marinara sauce, water, and thawed meatballs. Add a pinch of salt and stir well to combine.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove the foil and stir the casserole. Check the pasta—if it’s not al dente, re-cover and bake for another 5–10 minutes.
- 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 melted and bubbly.
- Garnish with grated Parmesan and fresh herbs, if desired. Serve warm.
Notes
Always thaw frozen meatballs completely for even cooking.
Choose a marinara sauce you love—it sets the tone for the whole dish.
Different baking dishes (metal, glass, ceramic) may slightly affect cooking times.
Avoid overbaking to keep pasta tender, not mushy.
A finishing touch of Parmesan and herbs takes the flavor to the next level.