Easy Dump and Bake Meatball Casserole Recipe
This Easy Dump and Bake Meatball Casserole is a perfect weeknight dinner that requires no boiling of pasta. Simply combine a few simple ingredients in one baking dish, cover, and bake to create a comforting and cheesy Italian-inspired meal that the entire family will enjoy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
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
Main Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 14 ounces frozen fully-cooked miniature (cocktail-size) Italian-style meatballs, thawed
- 2 cups shredded mozzarella cheese or Italian blend cheese
Optional Garnishes
- Grated Parmesan cheese
- Fresh chopped herbs (such as basil or parsley)
Instructions
- Preheat the oven: Preheat your oven to 425°F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix sauce and seasonings: In the prepared baking dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder until well combined.
- Add pasta and meatballs: Add the uncooked rotini pasta and thawed miniature meatballs to the sauce mixture. Stir gently to combine and spread everything evenly. Use a spoon to press the pasta down so it is mostly submerged in the liquid.
- Cover and bake: Tightly cover the dish with aluminum foil to trap steam for cooking the pasta. Bake in the oven for 35 minutes.
- Check pasta doneness: Remove the foil and gently stir the casserole. Check if the pasta is al dente—firm but nearly cooked through. If it is still too hard, re-cover with foil and bake for an additional 5 to 10 minutes, then check again.
- Add cheese and finish baking: Evenly sprinkle shredded mozzarella or Italian blend cheese over the top of the casserole. Return the dish to the oven uncovered and bake for 5 to 10 more minutes until the cheese is melted and bubbly and the pasta is tender.
- Garnish and serve: Optionally, top with grated Parmesan cheese and fresh herbs like basil or parsley before serving for extra flavor and presentation.
Notes
- Ensure meatballs are fully cooked and thawed before adding; raw meatballs are not recommended.
- Smaller cocktail-size meatballs distribute better and are easier to eat than regular-size ones.
- Any type of meatball (beef, turkey, chicken, pork, Italian-style) works well.
- Swap rotini for penne, elbow, or bowtie pasta with a similar cook time (7-8 minutes).
- Cover the dish tightly with foil as steam is crucial for cooking the pasta; prevent evaporation of liquid.
- Glass or ceramic baking dishes may require a longer baking time than metal pans.
- For extra flavor, consider adding red pepper flakes, substituting some water with red wine, or using low-sodium beef broth.
- To make a half batch, halve the ingredients and bake in an 8-inch square pan, checking pasta doneness at 30 minutes.
- You can assemble this casserole a day in advance and refrigerate; slightly reduce baking time as pasta will absorb liquid.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat in the microwave. Freezing is not recommended.