Description
This Dump and Bake Meatball Casserole is the ultimate one-pan dinner. With tender meatballs, marinara sauce, and cheesy rotini pasta, all baked together in one dish, this family-friendly casserole is quick, easy, and perfect for busy weeknights. Minimal prep, maximum flavor
Ingredients
16 ounces uncooked rotini pasta
24–25 ounces marinara sauce
3 cups water
14 ounces fully cooked cocktail-size meatballs
2 cups shredded mozzarella cheese
Instructions
-
Preheat your oven to 425°F (220°C).
-
In a 9×13-inch baking dish, combine the uncooked rotini, marinara sauce, water, and thawed meatballs. Stir well to mix everything evenly.
-
Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
-
After 35 minutes, remove the foil, stir gently, and check if the pasta is al dente. If it needs more time, cover again and bake for an additional 5–10 minutes.
-
Once the pasta is cooked, sprinkle the shredded mozzarella cheese on top and bake uncovered for another 5–10 minutes, or until the cheese is melted and bubbly.
-
Optional: Garnish with Parmesan cheese or fresh herbs before serving.
Notes
Add Veggies: Stir in chopped spinach, bell peppers, or mushrooms for added flavor and nutrition.
Gluten-Free: Use gluten-free rotini pasta to make this casserole gluten-free.
Cheese Variety: Swap mozzarella for cheddar, Parmesan, or provolone to change the flavor.
Spicy: Add red pepper flakes or a diced jalapeño for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
