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Dump and Bake Meatball Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 74 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes covered + 5-8 minutes uncovered (total approx 40-43 minutes)
  • Total Time: 45-50 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American

Description

This Dump and Bake Meatball Casserole is a simple, one-dish meal perfect for busy weeknights. Combining uncooked rotini pasta, frozen precooked meatballs, pasta sauce, and water all in one pan, it bakes in the oven to create a hearty, cheesy casserole with minimal prep and cleanup. Topped with mozzarella and optional Parmesan or parsley garnish, it’s a comforting, crowd-pleasing dinner ready in just 45 minutes.

Ingredients

Scale

Casserole Ingredients

  • 1 box (16 oz) rotini pasta, uncooked
  • 3 cups water
  • 1 jar (24 oz) pasta sauce
  • 1 teaspoon kosher salt
  • 1 bag (14 oz) frozen precooked meatballs, thawed
  • 2 cups shredded mozzarella cheese
  • Grated Parmesan cheese or chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (218°C) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Assemble the Casserole: In the prepared baking dish, add the uncooked rotini pasta, then pour in the water and pasta sauce. Add the thawed meatballs and sprinkle the kosher salt over the top. Gently stir to combine all ingredients evenly. Cover the dish tightly with aluminum foil.
  3. Bake Initial Stage: Place the covered casserole in the preheated oven and bake for 35 minutes. About halfway through, carefully remove the foil and stir the mixture well to ensure even cooking, then re-cover with foil and continue baking.
  4. Add Cheese and Finish Baking: After the 35 minutes, remove the casserole from the oven and give it another good stir. Sprinkle the shredded mozzarella cheese evenly over the top. Return the casserole to the oven uncovered, and bake for an additional 5 to 8 minutes, or until the cheese has melted and is lightly bubbly.
  5. Serve: Take the casserole out of the oven and let it cool slightly. If desired, garnish with grated Parmesan cheese or chopped fresh parsley before serving warm.

Notes

  • Be sure to use frozen but precooked meatballs to ensure they are fully cooked when baking.
  • Stirring halfway through baking prevents the pasta from sticking together and ensures even cooking.
  • If you prefer a thicker sauce, reduce the water slightly to about 2 ½ cups.
  • For a spicy kick, consider adding red pepper flakes or Italian seasoning when assembling.
  • This casserole can be refrigerated after baking and reheated for leftovers.

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