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Dump and Bake Meatball Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 157 reviews
  • Author: Beverly
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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