Dump and Bake Meatball Casserole

Posted: October 25

Time: 55 minutes

Yield: 6-8 servings

recipe image

Can something effortless still have that slow-cooked, homemade taste? With Dump and Bake Meatball Casserole, the answer is a resounding "yes!" With a few quick steps, you'll have tender pasta mixed with juicy, beefy meatballs and your favorite red sauce, all mixed together and topped with bubbling cheese! It's a bountiful buffet without the boil(ing water)!


• 1 (16-ounce) package uncooked rotini pasta • 1 (24-ounce) jar marinara sauce • 3 cups water • 1 (14-ounce) package fully-cooked, miniature meatballs (cocktail size) • salt, to taste • 2 cups mozzarella, shredded • parmesan cheese, for topping (optional) • herbs such as basil, oregano, and parsley, chopped, for garnish (optional)


Step 1

Preheat the oven to 425 degrees F.

Step 2

In a 9x13-inch baking dish, combine the uncooked pasta, water, marinara sauce, and meatballs. Season with salt, to taste, and stir.

Step 3

Cover tightly with aluminum foil and bake for 35 minutes.

Step 4

Uncover the dish and stir. Check the pasta to ensure it's al dente.

Step 5

Sprinkle the mozzarella cheese over the top and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbling.

Step 6

Optionally, top with parmesan cheese and herbs and serve!

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