Name: Dump and Bake Meatball Casserole
Prep time: 10 min
Cook time: PT-488376H55M50S
Total time: PT-488376H55M50S
Cuisine: American / Italian-Inspired
Ingredients: 1 box (16 oz) rotini pasta, uncooked; 1 jar (24 oz) pasta sauce; 1 bag (14 oz) frozen precooked meatballs, thawed; 3 cups water; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese

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This dump and bake meatball casserole is one of the easiest and most satisfying meals I like to throw together when I need dinner on the table fast. With just a handful of ingredients and no boiling required, I get a hearty, cheesy, crowd-pleasing dish with almost no effort.

Why You’ll Love This Recipe

I love how everything comes together in one dish—no need to pre-cook the pasta or brown the meatballs. I just mix it, bake it, and enjoy. It’s perfect for busy weeknights, and the leftovers taste just as good the next day. Plus, it’s versatile enough to switch up depending on what I have in the pantry or freezer. Dump and Bake Meatball Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (16 oz) rotini pasta, uncooked
1 jar (24 oz) pasta sauce
1 bag (14 oz) frozen precooked meatballs, thawed
3 cups water
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Directions

I preheat my oven to 425°F (220°C).
In a large 9×13-inch baking dish, I combine the uncooked rotini, pasta sauce, thawed meatballs, and water. I stir everything together until well mixed.
I cover the dish tightly with aluminum foil and bake for 35 minutes.
After 35 minutes, I remove the foil, stir the casserole to ensure the pasta cooks evenly, then top it with shredded mozzarella and parmesan.
I return the dish to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted and bubbly and the pasta is tender.
I let it rest for a few minutes before serving so it thickens up a bit.

Servings and timing

This recipe makes about 6 servings. It takes me around 10 minutes to prep and 45–50 minutes to bake, so dinner is ready in just under an hour without much hands-on time.

Variations

Sometimes I add a pinch of red pepper flakes for a little heat, or I mix in some Italian seasoning for extra flavor. If I want more veggies, I throw in a handful of baby spinach or some frozen peas halfway through baking. I’ve also used penne or ziti when I’m out of rotini—any short pasta works.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions with a splash of water or sauce to loosen things up. If I’m reheating the whole dish, I cover it with foil and warm it in the oven at 350°F (175°C) for 15–20 minutes.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, I can use homemade precooked meatballs. I just make sure they’re fully cooked before adding them to the dish.

Do I need to thaw the meatballs first?

Yes, I thaw them before baking so they cook evenly with the pasta. If I’m in a rush, I microwave them briefly or leave them in the fridge overnight.

Can I use a different type of pasta?

Definitely. I’ve used penne, rigatoni, or shells. I just avoid very small or very large shapes to keep the cooking time consistent.

What kind of pasta sauce works best?

I usually go with a classic marinara or tomato basil, but any red pasta sauce I like will work great. Creamy sauces might need some adjustments to the liquid.

Can I freeze this casserole?

Yes, I can freeze the fully baked and cooled casserole in portions. To reheat, I thaw overnight in the fridge and warm it in the oven or microwave until heated through.

Conclusion

This dump and bake meatball casserole is one of my favorite no-fuss meals. It’s simple, hearty, and loaded with cheesy, saucy goodness—all without dirtying a single pot. I keep the ingredients on hand for busy nights, and it never disappoints.