Dump and Bake Meatball Casserole Recipe
This Dump and Bake Meatball Casserole is an easy, one-pan meal perfect for busy weeknights. Combining rotini pasta, frozen precooked meatballs, pasta sauce, and mozzarella cheese, it cooks all together in the oven for a comforting, cheesy casserole with minimal prep and cleanup.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Ingredients
- 1 box (16 oz) rotini pasta (uncooked)
- 3 cups water
- 1 jar (24 oz) pasta sauce
- 1 bag (14 oz) frozen precooked meatballs (thawed)
- 1 teaspoon kosher salt
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 425°F and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Combine ingredients: In the prepared baking dish, add the uncooked rotini pasta, water, pasta sauce, thawed meatballs, and kosher salt. Stir gently to combine, ensuring that the pasta is submerged as much as possible. Cover the dish tightly with aluminum foil.
- Bake first phase: Place the covered dish in the preheated oven and bake for 35 minutes. Halfway through baking, carefully remove the foil and stir the mixture to ensure even cooking and prevent sticking, then re-cover and continue baking.
- Add cheese: After the initial baking, remove the foil, stir the pasta gently, then evenly sprinkle the shredded mozzarella cheese over the top.
- Bake second phase: Return the casserole to the oven, uncovered, and bake for an additional 5-8 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and optionally garnish with grated parmesan cheese or chopped fresh parsley before serving for extra flavor and a fresh finish.
Notes
- Make sure the meatballs are thawed before adding to ensure even heating.
- Stirring halfway through cooking prevents pasta from sticking and promotes even cooking.
- You can use any pasta shape you prefer, but adjust water quantity if using a different type.
- For a spicier version, add red pepper flakes or Italian seasoning to the sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
