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Dump and Bake Meatball Casserole Recipe

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3.9 from 5 reviews

This Dump and Bake Meatball Casserole is a quick and hearty one-dish meal perfect for busy weeknights. Combining savory marinara sauce, tender rotini pasta, and flavorful Italian-style meatballs, it’s baked to bubbly perfection topped with melted mozzarella cheese. The recipe requires minimal prep — just dump all ingredients into a baking dish and let the oven do the work, making it an effortless, comforting dinner option.

Ingredients

Sauce and Seasonings

  • 1 (31-32 ounce) jar marinara sauce
  • 3 cups water
  • 1 tablespoon Italian seasoning
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Pasta and Protein

  • 1 (16 ounce) package uncooked rotini pasta
  • 14 ounces frozen fully-cooked miniature (cocktail-size) Italian-style meatballs, thawed

Cheese and Garnish

  • 2 cups shredded mozzarella cheese or Italian blend cheese
  • Optional garnish: Parmesan cheese
  • Optional garnish: Fresh chopped herbs such as basil or parsley

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Mix Sauce Ingredients: In the prepared baking dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder until well combined.
  3. Add Pasta and Meatballs: Add the uncooked rotini pasta and the thawed miniature Italian meatballs into the sauce mixture. Stir everything gently to combine, ensuring the pasta and meatballs are evenly distributed. Press the noodles down with a spoon so they are mostly submerged in the liquid, facilitating even cooking.
  4. Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
  5. Check and Continue Baking: After 35 minutes, carefully remove the foil and stir gently. Test the pasta for doneness; it should be al dente—firm but nearly cooked. If it is still too firm, cover again and bake for an additional 5 to 10 minutes, then check again.
  6. Add Cheese and Finish Baking: Once the pasta is tender, sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for another 5 to 10 minutes, or until the cheese is fully melted and bubbly.
  7. Garnish and Serve: Remove from oven and garnish with Parmesan cheese and freshly chopped herbs like basil or parsley if desired. Serve hot and enjoy your hearty casserole.

Notes

  • Ensure the meatballs are fully thawed before baking for even cooking.
  • Using a high-sided 9 x 13-inch dish helps contain the sauce and prevents spillage.
  • Feel free to substitute rotini with other pasta shapes like penne or rigatoni, but adjust baking time if necessary.
  • This dish can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if cold from fridge.
  • To reduce sodium, use low-sodium marinara sauce and adjust salt accordingly.

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