Description
This Dump and Bake Meatball Casserole is the ultimate easy weeknight dinner. Everything bakes together in one dish for a cheesy, hearty meal that’s comforting, quick, and family-approved.
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 meatballs (thawed if frozen)
- 2 cups shredded mozzarella cheese
- Optional: grated Parmesan cheese
- Optional: chopped fresh basil, oregano, or parsley
Instructions
1. Preheat oven to 425°F (220°C).
2. In a 9×13-inch baking dish, combine uncooked pasta, marinara sauce, water, and thawed meatballs. Add a pinch of salt and stir well to coat.
3. Cover the dish tightly with aluminum foil and bake for 35 minutes.
4. Remove foil, stir, and check pasta for tenderness. If needed, cover again and bake 5–10 minutes more.
5. Top evenly with shredded mozzarella and return to oven uncovered for 5–10 minutes until cheese is melted and bubbly.
6. Garnish with Parmesan and fresh herbs before serving.
Notes
Use hot water to shorten baking time slightly.
Thaw meatballs fully for even cooking.
Add extra vegetables such as spinach, mushrooms, or bell peppers for more flavor and nutrition.
Let casserole rest 5 minutes before serving to help it set and stay creamy.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg