Description
This Dump and Bake Meatball Casserole is an easy, one-dish meal perfect for busy weeknights. Uncooked pasta, water, pasta sauce, frozen precooked meatballs, and seasonings are combined in a baking dish, baked until tender and bubbly, then topped with melted mozzarella cheese for a comforting and hearty dinner that requires minimal prep and cleanup.
Ingredients
Scale
Dry Ingredients
- 16 ounces rotini pasta (uncooked)
- 1 teaspoon kosher salt
Wet Ingredients
- 3 cups water
- 24 ounces pasta sauce (1 jar)
Protein
- 14 ounces frozen, precooked meatballs (thawed)
Dairy
- 2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 425°F (220°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Assemble the Casserole: Place the uncooked rotini pasta into the prepared baking dish. Add the water and pasta sauce, then add the thawed meatballs and sprinkle with kosher salt. Gently mix everything to distribute evenly. Cover the dish tightly with aluminum foil.
- Bake the Casserole: Transfer the covered baking dish to the preheated oven and bake for 35 minutes. Halfway through baking, carefully remove the dish, stir the contents thoroughly to ensure even cooking, then cover and return to the oven.
- Add the Cheese and Finish Baking: After the initial baking time, remove the foil and stir the pasta once more. Evenly sprinkle the shredded mozzarella over the top. Return the dish to the oven and bake uncovered for an additional 5 to 8 minutes, until the cheese is melted and bubbly.
- Serve: Remove the casserole from the oven. For extra flavor, garnish with grated Parmesan cheese or freshly chopped parsley if desired. Serve warm and enjoy your hearty meatball casserole!
Notes
- You can substitute rotini with other small pasta shapes like penne or bowtie.
- If using frozen meatballs straight from the freezer, increase baking time by 5–10 minutes and stir carefully.
- Covering the dish tightly with foil during initial baking helps cook the pasta evenly.
- For a spicier twist, add red pepper flakes to the sauce before baking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
