In the world of comfort foods, few dishes offer the effortless charm and satisfying warmth of a Dump and Bake Meatball Casserole. This recipe is a shining example of how just a handful of basic ingredients can come together to create a meal that’s both incredibly easy to prepare and deeply gratifying for everyone at the table. Perfect for busy evenings, this casserole is your go-to for a quick, hassle-free dinner.
What makes this casserole such a crowd-pleaser is its sheer convenience. On those whirlwind weeknights, when every minute counts, this dish shines. With only about five minutes of prep, you can have it ready to pop into the oven. Its universal appeal ensures it’s a hit with both kids and adults, and its flexible nature means you can adjust the recipe to fit whatever ingredients you have on hand or any dietary needs.
Why You’ll Love This Recipe:
- Effortless one-dish meal – no need to boil pasta beforehand!
- Kid-friendly and crowd-pleasing – cheesy, saucy, and loaded with juicy meatballs.
- Customizable – switch up the pasta, use spicy meatballs, or try different sauces.
- Minimal cleanup – fewer dishes = more time to relax after dinner.
Dump-and-Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6
Equipment Needed:
- 9×13-inch baking dish
- Aluminum foil
- Measuring cups
- Mixing spoon
Ingredients:
- 1 (16-ounce) package uncooked rotini pasta
- 1 (24 or 25-ounce) jar marinara sauce (pick your favorite for the best flavor!)
- 3 cups water
- 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (thawed completely if frozen)
- 2 cups shredded mozzarella cheese
Optional garnishes:
- Grated Parmesan cheese
- Fresh chopped herbs like basil, oregano, and parsley
Instructions:
- Preheat your oven to 425°F (220°C). While the oven heats up, grab your baking dish and let’s get started!
- Mix everything together: In the 9×13-inch baking dish, stir together the uncooked rotini pasta, marinara sauce, and water. Add in the meatballs and a good pinch of salt. Stir again to make sure the pasta is nicely coated and the meatballs are nestled throughout.
- Cover and bake: Tightly cover the dish with aluminum foil. Bake in the preheated oven for 35 minutes. This gives the pasta time to absorb the liquid and cook evenly.
- Check and stir: Carefully remove the foil (watch out for steam!), give everything a gentle stir, and test the pasta. If it’s still a bit too firm, re-cover and pop it back in the oven for another 5-10 minutes.
- Add the cheese: Once the pasta is al dente, sprinkle the shredded mozzarella over the top. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes until the cheese is golden, melted, and bubbly.
- Garnish and serve: Sprinkle with grated Parmesan and fresh herbs if using. Serve warm, straight from the dish!
Pro Tips for the best Result
- Toast the pasta (optional but worth it!): For a slightly nutty flavor, toss the dry rotini in a bit of olive oil in a skillet for 2-3 minutes before adding it to the baking dish.
- Layer the cheese: Add half the mozzarella halfway through baking for gooey pockets of cheese inside the casserole.
- Rest before serving: Let the casserole sit for 5 minutes after baking so the sauce thickens slightly and everything holds together better when serving.
- Sneaky veggie boost: Stir in a handful of frozen spinach or chopped bell peppers before baking for an extra dose of veggies.
Dump and Bake Meatball Casserole
Here’s a quick and easy Dump and Bake Meatball Casserole that offers both convenience and flavor. It’s an ideal solution for hectic evenings when you crave a homemade meal without the hassle of complicated cooking.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 (16-ounce) package uncooked rotini pasta
- 1 (24 or 25-ounce) jar marinara sauce (pick your favorite for the best flavor!)
- 3 cups water
- 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (thawed completely if frozen)
- 2 cups shredded mozzarella cheese
Optional garnishes:
- Grated Parmesan cheese
- Fresh chopped herbs like basil, oregano, and parsley
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats up, grab your baking dish and let’s get started!
- Mix everything together: In the 9×13-inch baking dish, stir together the uncooked rotini pasta, marinara sauce, and water. Add in the meatballs and a good pinch of salt. Stir again to make sure the pasta is nicely coated and the meatballs are nestled throughout.
- Cover and bake: Tightly cover the dish with aluminum foil. Bake in the preheated oven for 35 minutes. This gives the pasta time to absorb the liquid and cook evenly.
- Check and stir: Carefully remove the foil (watch out for steam!), give everything a gentle stir, and test the pasta. If it’s still a bit too firm, re-cover and pop it back in the oven for another 5-10 minutes.
- Add the cheese: Once the pasta is al dente, sprinkle the shredded mozzarella over the top. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes until the cheese is golden, melted, and bubbly.
- Garnish and serve: Sprinkle with grated Parmesan and fresh herbs if using. Serve warm, straight from the dish!
Notes
- If your meatballs are frozen, make sure to thaw them beforehand to avoid any icy surprises in your casserole.
- The marinara sauce is the star of the show, so choose a high-quality brand that you love for the best taste.
- Cooking times can vary based on your oven and the type of dish you use (metal, glass, or ceramic), so keep an eye on the pasta and adjust as needed.
- Avoid overbaking to ensure the pasta remains tender and not mushy.
- For a delightful finishing touch, top with fresh herbs and a sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
