Dump and Bake Meatball Casserole Recipe
This dump and bake meatball casserole recipe is perfect for busy nights. Featuring uncooked rotini pasta, marinara sauce, and fully-cooked miniature meatballs, it's a simple and delicious meal that comes together in no time. Topped with shredded mozzarella and optionally garnished with grated Parmesan and fresh herbs, this casserole is sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Scale
- 1 (16 ounces) package of uncooked rotini pasta
- 1 (24 or 25 ounces) jar marinara sauce
- 3 cups water
- 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs, thawed if frozen
- 2 cups shredded mozzarella cheese
- Optional for Garnish: Grated Parmesan cheese, Fresh chopped herbs (basil, oregano, parsley)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine the uncooked rotini pasta, marinara sauce, and water.
- Add the fully-cooked meatballs and stir to combine.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 35 minutes.
- Remove the foil, sprinkle with shredded mozzarella cheese, and return to the oven.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Optional: Garnish with grated Parmesan cheese and fresh herbs before serving.
Notes
- For best results, ensure the meatballs are fully thawed before baking.
- Use your favorite marinara sauce for the best flavor.
- Feel free to add more cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 950mg