Dump-and-Bake Meatball Casserole

Picture cozy evenings when dinner needs to be comforting, simple, and hands-off. That’s exactly where this Dump-and-Bake Meatball Casserole shines. It’s perfect for those busy weeknights when you want hearty family-style food without the fuss of boiling pasta. You “dump” everything into one dish—uncooked pasta, meatballs, sauce, water—and the oven does the magic. With only five main ingredients, warm cheesy goodness, and crowd-pleasing flavor, it’s like a hug from the inside out.

Recipe Info

Ingredients You’ll Need

• 450 g (16 oz) package uncooked rotini pasta
• 1 jar (24–25 oz) marinara sauce
• 3 cups water
• 14 oz package fully-cooked miniature (cocktail-size) meatballs, thawed
• 2 cups shredded mozzarella or Italian blend cheese
• Optional garnish: grated Parmesan and fresh chopped herbs like basil or parsley

Step-By-Step Instructions

1. Preheat your oven to 425 °F (220 °C).
2. Assemble the casserole: In a greased 9×13-inch baking dish, mix uncooked rotini, marinara sauce, water, and thawed meatballs. Stir gently to combine and press down so the pasta is submerged.
3. Bake covered with foil for 35 minutes.
4. Stir and check pasta: Remove foil, stir gently, and test a noodle. If it’s still too firm, cover again and bake another 5–10 minutes until al dente.
5. Add cheese: Sprinkle the shredded mozzarella on top, then return uncovered to the oven for 5–10 minutes, until the cheese is melted and bubbly.
6. Garnish: Top with grated Parmesan and fresh herbs if desired—extra color, flavor, and warmth.

Helpful Notes & Tips

• Versatile pasta: No rotini? Use penne, elbows, or similar-shaped short pasta with about the same cooking time.
• Quality sauce matters: Since there are so few ingredients, a flavorful marinara makes all the difference.
• Thawing meatballs: Be sure they’re fully thawed before assembling—overnight in the fridge works great.
• Check your oven and pan type: Glass and ceramic dishes might take a bit longer to cook than metal pans.
• Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat portions in the microwave or oven. Freezing isn’t recommended—pasta texture suffers.

Recipe Variations

1. Swap the meatballs: Use turkey, beef, chicken, or Italian-style meatballs to match your family’s favorite flavors.
2. Add herbs & seasonings: Stir in 2 tsp Italian seasoning, a pinch of garlic powder, onion powder—or red pepper flakes for a little kick.
3. Make it lighter: Use half the cheese and add a sprinkle of nutritional yeast or omit cheese entirely and finish with a drizzle of olive oil before serving.
4. Go veggie-rich: Layer in spinach, mushrooms, or zucchini around the casserole before baking for added veggies and wholesome goodness.

Serving Suggestions

• Bread on the side: Serve with garlic bread, focaccia, or breadsticks to scoop up that cheesy sauce.
• A crisp balance: A simple Caesar salad or mixed greens with vinaigrette adds a refreshing touch.
• Veggie companions: Roasted broccoli, zucchini, or yellow squash add color, freshness, and texture to the table.

Conclusion

Dump-and-Bake Meatball Casserole, the quintessential cozy dinner for busy families and relaxed weekend nights alike. It’s easy, comforting, made with pantry staples, and delivers big flavor with zero stress. Pull it from the oven, let that cheese stretch, and gather everyone around the table. Here’s to warm meals made with love—and effortless moments shared with the people who matter most. Enjoy every cheesy, saucy bite!