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Dump and Bake Meatball Casserole

An easy, no-boil pasta casserole loaded with tender rotini, savory meatballs, and rich marinara, all baked together and topped with melty cheese. This hands-off dinner is perfect for busy nights and family meals.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Comfort Food, Easy Dinners, Family Favorites, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 16 oz rotini pasta uncooked
  • 25 oz marinara sauce 1 jar
  • 3 cups water
  • 14 oz mini meatballs fully cooked, thawed if frozen
  • 2 cups shredded mozzarella cheese or Italian blend
  • Parmesan cheese optional garnish
  • fresh herbs optional, chopped basil, oregano, or parsley

Method
 

  1. Preheat oven to 425°F.
  2. In a large baking dish, combine uncooked pasta, marinara sauce, water, and meatballs. Stir well to combine.
  3. Cover tightly with aluminum foil and bake for 30 minutes.
  4. Remove foil and stir the casserole.
  5. Sprinkle mozzarella cheese evenly over the top and return to oven uncovered.
  6. Bake an additional 10 minutes, or until cheese is melted and pasta is tender.
  7. Garnish with Parmesan and fresh herbs if desired, then serve warm.

Notes

For extra flavor, add garlic powder or Italian seasoning. You can substitute penne or ziti for rotini.