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Dump and Bake Meatball Casserole

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This Dump and Bake Meatball Casserole is a no-fuss, one-dish dinner made with uncooked pasta, marinara sauce, frozen meatballs, and melty cheese. With no need to pre-boil the pasta or brown the meatballs, it’s perfect for busy nights.

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

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a 9×13-inch baking dish, combine uncooked rotini, pasta sauce, thawed meatballs, and water. Stir until well mixed.
  3. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  4. Remove foil, stir casserole, and top with mozzarella and Parmesan cheese.
  5. Bake uncovered for 10–15 more minutes, until cheese is melted and pasta is tender.
  6. Let rest for a few minutes before serving.

Notes

  • Add red pepper flakes or Italian seasoning for extra flavor.
  • Stir in spinach or frozen peas halfway through baking for added veggies.
  • Use any short pasta like penne or ziti as a substitute.
  • Store leftovers in the fridge up to 4 days; reheat with a splash of water or sauce.
  • Freeze cooled casserole in portions for an easy future meal.

Nutrition

Find it online: https://recipesbyliza.com/dump-and-bake-meatball-casserole/