Dump and Bake Meatball Casserole Recipe
This Dump and Bake Meatball Casserole is a quick and easy one-pan dinner that combines rotini pasta, marinara sauce, and fully-cooked miniature meatballs into a delicious, cheesy casserole. With minimal prep and a simple layering method, it’s perfect for busy weeknights or casual family meals, delivering comforting flavors with effortless cleanup.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta and Sauce
- 1 (16 ounce) package uncooked rotini pasta
- 1 (24 or 25 ounce) jar marinara sauce
- 3 cups water
Meat and Cheese
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs
- 2 cups shredded mozzarella cheese or Italian blend cheese
Optional Garnishes
- Parmesan cheese
- Fresh chopped herbs such as basil, oregano, or parsley
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Layer Ingredients: In the baking dish, evenly spread the uncooked rotini pasta in a single layer. Pour the marinara sauce over the pasta, making sure it covers all the noodles. Add 3 cups of water evenly across the dish. Next, distribute the fully-cooked miniature meatballs on top of the sauce and pasta layer.
- Add Cheese and Bake: Sprinkle the shredded mozzarella or Italian blend cheese evenly over the top. Cover the baking dish tightly with aluminum foil to keep moisture inside during baking. Place in the preheated oven and bake for 50-60 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Finish and Serve: Remove the foil carefully and let the casserole sit for 5 minutes to thicken. Optionally, sprinkle Parmesan cheese and fresh chopped herbs over the top before serving for added flavor and presentation.
Notes
- You can substitute the rotini pasta with other short pasta like penne or rigatoni.
- If you prefer a spicier dish, add red pepper flakes to the marinara sauce before assembling.
- Use low-moisture mozzarella for best melting and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.