If you’re craving a meal that’s as easy as it is delicious, the Dump and Bake Meatball Casserole Recipe is here to become your new go-to dinner. This one-pan wonder combines tender rotini pasta, savory meatballs, and rich pasta sauce all baked together with melty mozzarella cheese on top. It’s comfort food made effortlessly, ready to satisfy hungry friends or family in under an hour—no elaborate prep or extra pots needed. Trust me, once you try this Dump and Bake Meatball Casserole Recipe, it’ll be a permanent fixture in your recipe rotation.
Ingredients You’ll Need
The beauty of this Dump and Bake Meatball Casserole Recipe lies in its simplicity—each ingredient plays a key role without needing complicated steps. From pasta that soaks up all the flavor to the hearty meatballs and the gooey cheese on top, every element contributes to a perfect balance of taste, texture, and a gorgeous golden finish.
- Rotini pasta (16 oz): Its spiral shape traps sauce wonderfully, making every bite deliciously saucy.
- Water (3 cups): Helps the pasta cook right in the dish, absorbing all the flavors.
- Pasta sauce (24 oz jar): Choose your favorite for rich, tangy flavor—marinara works great.
- Kosher salt (1 teaspoon): Enhances all the other flavors with just the right seasoning.
- Frozen precooked meatballs (14 oz, thawed): Saves time and adds hearty protein without the fuss.
- Shredded mozzarella cheese (2 cups): Melts into a creamy, golden topping that brings the casserole to life.
- Grated Parmesan or fresh parsley (optional garnish): Adds a lovely finishing touch with a pop of flavor or color.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to a toasty 425°F (218°C). Grab a 9×13 baking dish and give it a light spray with cooking oil—this little step prevents sticking and helps you serve easily later on.
Step 2: Combine the Ingredients
Dump the uncooked rotini right into the prepared dish, followed by the water, pasta sauce, thawed meatballs, and a teaspoon of kosher salt. Give it a gentle stir to mix everything evenly but be careful not to break up the meatballs. Then tightly cover the dish with aluminum foil—this traps steam so the pasta cooks perfectly.
Step 3: Bake and Stir
Pop the covered casserole into your preheated oven and bake for 35 minutes. Around the halfway point, carefully lift off the foil and stir the casserole well to make sure no pasta sticks and everything cooks evenly. Bring the foil back over and let baking continue.
Step 4: Add Cheese and Finish Baking
After the 35 minutes are up, take the casserole out and give it one more good stir. Sprinkle the shredded mozzarella cheese evenly across the top and return the dish uncovered to the oven. Bake for another 5 to 8 minutes or until the cheese has melted fully and is deliciously bubbly and slightly browned.
Step 5: Garnish and Serve
When the cheese has melted to perfection, pull the casserole out and let it cool down just a bit so the flavors settle. Finish with a sprinkle of grated Parmesan cheese or some chopped fresh parsley to add brightness and a pop of color before serving warm.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
A sprinkle of grated Parmesan cheese adds a sharp, nutty finish that complements the cheesy casserole beautifully. Fresh parsley gives a fresh, vibrant note that brightens up the dish and makes it look as appetizing as it tastes. Both are simple ways to elevate your presentation effortlessly.
Side Dishes
This Dump and Bake Meatball Casserole Recipe is hearty on its own but pairs wonderfully with light and crisp sides like a green salad or steamed veggies. Garlic bread or warm dinner rolls also make fantastic companions to soak up every last bit of sauce.
Creative Ways to Present
Make this casserole feel extra special by serving it in individual ramekins or mini cast-iron skillets. Layer in extra cheese or add a drizzle of pesto on top for a fun twist. You can even mix in your favorite veggies like spinach or mushrooms before baking to personalize the dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, any leftovers can be transferred to an airtight container and stored in the refrigerator for up to 3 days. This casserole tastes great reheated and can save you a busy weeknight meal with minimal effort.
Freezing
To freeze, place the casserole in a freezer-safe container and cover tightly. It will keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating, maintaining the same delicious texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, to keep that melty cheese texture intact. Alternatively, a microwave works for a quicker option, but the oven is best for preserving the casserole’s original charm.
FAQs
Can I use fresh meatballs instead of frozen precooked ones?
Absolutely! If you have fresh meatballs, you can brown them first before adding to the casserole to ensure they cook through properly during baking.
Is it okay to use a different pasta shape?
Yes, though rotini works best because its spirals hold sauce so well. Penne or rigatoni are good alternatives if you don’t have rotini on hand.
Can I make this casserole vegetarian?
For a vegetarian version, swap the meatballs for plant-based meat alternatives or roasted veggies like mushrooms and zucchini for a hearty texture.
What if I don’t have a 9×13 baking dish?
You can use a similarly sized oven-safe dish—just make sure there’s enough room for all the ingredients without overcrowding, so the pasta cooks evenly.
Can I add extra vegetables to the casserole?
Definitely! Adding chopped bell peppers, spinach, or mushrooms can boost nutrition and flavor. Just toss them in with the other ingredients before baking.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe really is a lifesaver when you want a comforting, delicious meal without spending hours in the kitchen. It brings together simple ingredients in a fuss-free way that feels like a big, cozy hug on a plate. I can’t wait for you to make it and enjoy every cheesy, saucy bite with your loved ones.
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is a quick and easy one-dish meal perfect for busy weeknights. Combining uncooked rotini pasta, marinara sauce, thawed precooked meatballs, and a blend of cheeses, this baked casserole is simple to prepare and packed with comforting Italian flavors. It requires minimal prep work with everything assembled in one baking dish and baked to bubbly perfection.
Ingredients
Main Ingredients
- 1 box (16 oz) rotini pasta, uncooked
- 3 cups water
- 1 jar (24 oz) pasta sauce
- 1 teaspoon kosher salt
- 1 bag (14 oz) frozen precooked meatballs, thawed
- 2 cups shredded mozzarella cheese
Optional Garnish
- Grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Preheat and prepare the dish: Preheat your oven to 425°F (218°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
- Combine ingredients: In the prepared baking dish, add the uncooked rotini pasta, water, pasta sauce, thawed meatballs, and kosher salt. Stir gently to evenly distribute the ingredients. Cover the dish tightly with aluminum foil.
- Bake and stir midway: Place the covered casserole in the preheated oven and bake for 35 minutes. About halfway through the baking time, carefully remove the foil and stir the mixture to ensure everything cooks evenly. Replace the foil and continue baking.
- Add cheese and finish baking: After 35 minutes, remove the casserole, stir again, and sprinkle shredded mozzarella cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 5 to 8 minutes, or until the cheese is melted and bubbly.
- Cool and garnish: Remove the casserole from the oven and allow it to cool slightly. Garnish with grated Parmesan cheese or chopped fresh parsley if desired. Serve warm and enjoy.
Notes
- Use precooked meatballs to save time—no need to cook before assembling.
- Feel free to swap rotini for other pasta shapes like penne or shells.
- Adjust salt based on your pasta sauce’s sodium content.
- If you prefer a less saucy casserole, reduce the water to 2½ cups.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
