Dump and Bake Meatball Casserole

Why You’ll Love This Recipe

This casserole is a busy cook’s dream: everything is mixed in one dish, baked to perfection, and ready to serve in about an hour. It’s customizable, freezer-friendly, and perfect for feeding a crowd. Plus, it delivers a satisfying, cheesy, saucy meal with almost no cleanup required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (16-ounce) package uncooked rotini pasta

• 1 (24–25-ounce) jar marinara sauce

• 3 cups water

• 1 (14-ounce) package fully cooked cocktail-size meatballs, thawed

• 2 cups shredded mozzarella cheese

Optional garnishes:

• Grated Parmesan cheese

• Fresh chopped herbs (basil, oregano, or parsley)

Directions

1. Preheat your oven to 425°F (220°C).

2. In a 9×13-inch baking dish, combine the uncooked rotini, marinara sauce, water, and thawed meatballs. Add a pinch of salt if desired.

3. Stir everything together thoroughly to ensure the pasta is evenly coated with sauce and water.

4. Cover the dish tightly with aluminum foil to trap steam, which helps cook the pasta.

5. Bake for 35 minutes.

6. Remove the foil carefully and stir the casserole. Check the pasta for doneness. If needed, re-cover and bake for another 5–10 minutes.

7. Once the pasta is al dente, remove the foil, sprinkle mozzarella cheese evenly over the top, and return the dish to the oven.

8. Bake uncovered for an additional 5–10 minutes, until the cheese is melted and bubbly.

9. Garnish with grated Parmesan and fresh herbs if desired before serving.

Servings and Timing

This recipe serves about 6–8 people and takes approximately 50–55 minutes total: 10 minutes of prep and 40–45 minutes of baking time.

Variations

• Use penne, ziti, or rigatoni instead of rotini.

• Add spinach, mushrooms, or zucchini for extra veggies.

• Mix ricotta or cream cheese into the sauce for a creamier texture.

• Swap out the marinara for Alfredo sauce for a different flavor.

• Top with an Italian cheese blend for more complex flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in a 350°F oven until hot, or microwave individual portions. This casserole also freezes well: wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use frozen meatballs?

Yes, but be sure to thaw them completely before baking to ensure even cooking.

Can I use a different type of pasta?

Yes, just adjust the cooking time slightly depending on the pasta shape.

How do I keep the pasta from getting mushy?

Cover tightly with foil and check the pasta at the 35-minute mark to avoid overcooking.

Can I add vegetables to the casserole?

Absolutely! Spinach, mushrooms, and bell peppers work very well.

What kind of marinara sauce is best?

Choose a high-quality marinara sauce that you enjoy on its own, as it flavors the whole dish.

Can I use homemade meatballs?

Yes, just make sure they are fully cooked before adding them to the casserole.

What cheese can I use besides mozzarella?

An Italian cheese blend, provolone, or even cheddar can be delicious alternatives.

How can I make it spicy?

Add a dash of crushed red pepper flakes to the sauce before baking.

Can I prepare this casserole ahead of time?

Yes, you can assemble it ahead, cover tightly, and refrigerate. Bake when ready.

What side dishes go well with it?

Garlic bread, Caesar salad, or roasted vegetables make perfect pairings.

Conclusion

Dump and Bake Meatball Casserole is the perfect solution for busy nights, offering hearty flavors and cheesy goodness with minimal effort. It’s a guaranteed family favorite that’s easy to customize and even easier to love. With just one dish and a handful of ingredients, you’ll have a warm, satisfying meal ready to enjoy!