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Dump Bake Meatball Casserole: Easy 10-Min Prep

Dump Bake Meatball Casserole

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This Dump and Bake Meatball Casserole is an effortless weeknight winner that combines juicy meatballs, flavorful marinara sauce, and cheesy rotini pasta—all baked to perfection in one dish. Ideal for family dinners or gatherings, this crowd-pleaser requires minimal prep work while delivering maximum comfort.

Ingredients

Scale
  • 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 if frozen
  • 2 cups shredded mozzarella cheese
  • Grated Parmesan cheese (optional for garnish)
  • Fresh chopped herbs (basil, oregano, parsley) (optional for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a 9×13-inch baking dish, combine the uncooked rotini pasta, marinara sauce, water, and thawed meatballs. Stir well until everything is mixed thoroughly.
  3. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 35 minutes.
  4. Carefully remove the foil, stir the casserole gently, and check if the pasta is al dente. If not quite done, cover again and bake for an additional 5–10 minutes.
  5. Once the pasta is cooked to your liking, evenly sprinkle mozzarella cheese over the top of the casserole. Return it to the oven uncovered and bake for another 5–10 minutes until the cheese is melted and bubbly.
  6. Optionally garnish with grated Parmesan cheese and fresh herbs like basil or parsley before serving. Enjoy your delicious Dump and Bake Meatball Casserole!

Notes

  • Use quality ingredients for the best flavor.
  • Do not overcrowd the baking dish.
  • Check pasta doneness halfway through baking.
  • Experiment with spices for extra flavor.
  • Allow the casserole to rest for a few minutes after baking before serving.

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