Description
Whip up a cozy, satisfying meal with Dump and Bake Meatball Casserole—a no-fuss, one-dish wonder loaded with juicy meatballs, tender pasta, marinara sauce, and melted mozzarella. Perfect for busy weeknights, this hearty, family-friendly recipe promises cheesy, saucy comfort with minimal cleanup!
Ingredients
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)
Instructions
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Preheat oven to 425°F (220°C).
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In a 9×13-inch baking dish, combine uncooked rotini, marinara sauce, water, and thawed meatballs. Add a pinch of salt if desired.
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Stir well to coat everything evenly.
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Cover tightly with aluminum foil to trap steam.
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Bake for 35 minutes.
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Remove foil carefully, stir the casserole, and check pasta for doneness. If needed, re-cover and bake another 5–10 minutes.
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Once pasta is al dente, sprinkle mozzarella cheese evenly on top.
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Bake uncovered for an additional 5–10 minutes until cheese is melted and bubbly.
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Garnish with Parmesan and fresh herbs if desired before serving.
Notes
Substitute penne, rigatoni, or ziti for rotini.
Stir in spinach, mushrooms, or zucchini for added veggies.
Mix ricotta or cream cheese into the sauce for extra creaminess.
Swap marinara for Alfredo sauce for a fun twist.
Top with an Italian cheese blend for more depth of flavor.
