Description
This Dump and Bake Meatball Casserole is a simple, all-in-one meal perfect for busy weeknights. Combining uncooked pasta, marinara sauce, water, and fully-cooked meatballs straight in the baking dish, it minimizes cleanup while delivering a comforting Italian-inspired dish. Topped off with melty mozzarella cheese and optional fresh herbs or Parmesan, it's an easy casserole that satisfies the whole family.
Ingredients
Main 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
- 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 and Combine Ingredients: Preheat your oven to 425°F (220°C). In a 9 x 13-inch baking dish, stir together the uncooked rotini pasta, marinara sauce, water, and fully-cooked miniature meatballs. Season with salt to taste and mix everything well to ensure even cooking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 35 minutes. This allows the pasta to cook in the sauce and water, while the meatballs heat through.
- Check and Stir: Remove the foil carefully, then stir the casserole. Check the pasta for doneness—it should be al dente, meaning firm but cooked through. If the pasta is still too hard, cover the dish again and return it to the oven until it reaches the desired tenderness.
- Add Cheese and Finish Baking: Once the pasta is just right, sprinkle the shredded mozzarella or Italian blend cheese evenly over the casserole. Return the dish to the oven uncovered and bake for an additional 5-10 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and garnish with optional Parmesan cheese and freshly chopped herbs like basil, oregano, or parsley if desired. Serve hot for a comforting, hearty meal.
Notes
- You can substitute rotini with other pasta shapes like penne or rigatoni if preferred.
- For a spicier version, add red pepper flakes or a dash of hot sauce to the marinara sauce before baking.
- Using fully-cooked meatballs saves time, but if you prefer fresh meatballs, cook them fully on the stovetop before adding to the casserole.
- Leftovers can be refrigerated for 3-4 days and reheated in the microwave or oven.
- If you want to reduce sodium, choose a low-sodium marinara sauce and lightly salt the dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
