Description
This Dump-and-Bake Meatball Casserole is a fuss-free, satisfying dinner. It combines saucy pasta, juicy meatballs, and melted cheese in one dish, perfect for busy nights and comfort food cravings. No boiling, browning, or fancy techniques are needed; simply dump everything into a pan and bake.
Ingredients
Scale
- 1 (16 oz) package frozen fully-cooked meatballs
- 1 (16 oz) box uncooked rotini pasta
- 3 cups marinara sauce
- 3 cups water
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a 9×13-inch baking dish, spread the uncooked pasta evenly.
- Add the frozen meatballs over the pasta.
- Pour in the marinara sauce and water, stirring gently to ensure the pasta is coated and submerged.
- Season with salt and pepper to taste.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil, sprinkle mozzarella and Parmesan cheeses over the top.
- Return to the oven and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly.
- Let it rest for 5 minutes before garnishing with fresh herbs and serving.
Notes
- Keep meatballs frozen; do not thaw before baking.
- Use small, sturdy pasta shapes like rotini or penne for best results.
- Ensure pasta is well-coated with sauce and water before baking.
- Add cheese only during the final baking stage for perfect melting.
- Consider adding garlic powder, Italian herbs, or red pepper flakes for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 45-50 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion