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Dump and Bake Meatball Casserole

A comforting blend of tender meatballs, gooey cheese, and perfectly cooked pasta smothered in marinara sauce, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound frozen meatballs Choose high-quality brands like Amy's or Trader Joe's for better flavor.
  • 1 can (24 oz) marinara sauce Store-bought options like Rao's are excellent for rich flavors.
  • 1 cup water Helps to cook the pasta without drying out the dish.
  • 1.5 cups uncooked rotini pasta Swirl shape catches sauce perfectly.
  • 1 cup shredded mozzarella cheese Fresh mozzarella adds flavor; low-moisture versions work too.
  • 1/4 cup grated Parmesan cheese Adds depth and nutty flavor.
  • 1 teaspoon Italian seasoning Use ready-made mix or create your own.
  • 1/2 teaspoon garlic powder Adds a touch of garlicky warmth.
  • to taste salt and pepper Season to your preference.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a 9x13 inch baking dish, combine the frozen meatballs, marinara sauce, water, uncooked pasta, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir well to mix all ingredients together.
  3. Cover the dish tightly with aluminum foil.
Baking
  1. Bake in the preheated oven for 35 minutes.
  2. Remove the foil and stir the casserole.
  3. Sprinkle extra mozzarella cheese on top, if desired.
  4. Bake uncovered for an additional 10-15 minutes, or until the pasta is cooked through and the cheese is melted and bubbly.
  5. Let it rest for a few minutes before serving.

Notes

For extra cheesiness, save some mozzarella to sprinkle at the end. Store leftovers in an airtight container in the fridge for up to 3 days.