The Seasoned Mom

Quick & Easy Family-Friendly Recipes

Dump and Bake Meatball Casserole

Lasted edited . Originally published by Blair

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​​​​​​​You don't even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don't get much better than this!


Total Time: 55 minutes
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You don’t even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don’t get much better than this!

A wooden spoon scooping meatball casserole from white baking dish

Hi, friends! I’ve been busy this fall coming up with easy weeknight solutions to help you get dinner on the table FAST. After all, I figure that when I have a parenting obstacle to deal with, odds are good that there are a lot of other moms out there who are also facing a similar dilemma.

For me, it seems like I’m constantly trying to figure out how to serve my family a variety of dinners that:

  • are relatively nutritious;
  • don’t require expensive/weird ingredients;
  • can be prepared in a matter of minutes;
  • and that everyone actually loves.

This dump-and-bake supper is absolutely one of those meals!

White dish full of dump and bake meatball casserole garnished with parsley

Italian cuisine (and pasta specifically) is always a big hit in my house. The best part of this comfort food casserole, however, is that YOU DON’T EVEN HAVE TO BOIL THE PASTA!! Awesome, right?

You literally toss together some dry pasta, some frozen (fully cooked) meatballs, marinara sauce, and water in a big baking dish. Cover it and bake it in the oven while you deal with laundry, homework, feeding the dog, and all of the 18909809832429508 other items on your “To Do” list. Sprinkle some cheese on top to melt at the end and dinner is DONE!

I hope that your family loves this simple, home-cooked supper as much as we do!

Close up of wooden spoon with meatball and pasta casserole on it for serving

Enjoy this quick and easy Dump-and-Bake Meatball Casserole that comes together with just 5 kitchen staples!

White baking dish with a wooden spoon in it for serving meatball casserole

If you’ve tried this Meatball Casserole or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
5 from 1 vote
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Dump and Bake Meatball Casserole

​​​​​​​You don't even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don't get much better than this!


Course Dinner
Cuisine Italian
Keyword casserole, dinner, Meatballs
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Calories 461.4 kcal
Author Blair

Ingredients

  • 1 (16 ounce) package uncooked rotini pasta
  • 1 (25 ounce) jar marinara sauce
  • 3 cups water
  • 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
  • 2 cups shredded mozzarella or Italian blend cheese
  • Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)

Instructions

  1. Preheat oven to 425 degrees F.

  2. In a large baking dish (about 9 x 13), stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes.

  3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).

Recipe Notes

Cooking for a smaller family? Cut the ingredients in half and bake in an 8-inch square dish.

Nutrition Facts
Dump and Bake Meatball Casserole
Amount Per Serving (1 /6 of the casserole)
Calories 461.4 Calories from Fat 192
% Daily Value*
Total Fat 21.3g 33%
Saturated Fat 8.5g 43%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 2.7g
Cholesterol 64.9mg 22%
Sodium 1106.6mg 46%
Potassium 379.9mg 11%
Dietary Fiber 3.2g 13%
Sugars 8.3g
* Percent Daily Values are based on a 2000 calorie diet.
[yuzo_related]

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Reader Interactions

Comments

        • Blair says

          January 12, 2019 at 3:44 pm

          Hi, Denise! I think it would work, but I can’t tell you the exact timing because I’ve never tested it that way myself. If you give it a shot, just make sure that you keep your eye on it so that you can turn it off when the pasta is cooked. If the pasta gets overcooked in the Crock Pot it will just be mushy, which is obviously not what you want. 🙂

          Reply

    • Karen Miller says

      November 2, 2015 at 9:40 am

      It says cook time is 50 minutes but the recipe says total 40 minutes. Does the water have to be hot, cold, room temperature?

      Reply

      • Blair says

        November 2, 2015 at 9:48 am

        Hey, Karen! Sorry for that confusion with the cooking time! I just updated the recipe to correct it. You’ll want to bake it for 30 minutes covered, and then stir, add the cheese on top, and pop it back in the oven for another 10 minutes or so until the cheese melts and the pasta is tender.

        The temperature of your water doesn’t matter. I just use whatever comes out of my faucet — so “room temp,” I suppose?! 🙂

        Enjoy!

        Reply

        • Danyell says

          May 15, 2018 at 6:26 pm

          Hi, I tried this tonight as my children loved it! But you have for it to cook 1st for 35 mins…I did everything you said and I ended up having to put it back in for 20 more mins. Weird.

          Reply

          • Blair says

            May 15, 2018 at 8:12 pm

            Hey, Danyell! That is weird that you had to cook it so much longer, but I’m glad that your kids enjoyed it! 🙂

        • Sharon says

          July 30, 2018 at 8:38 pm

          hi what if I do not have a dish like that to bake it in I have a aluminum pan can I still use these ingredients without boiling the noodles

          Reply

  2. Trisha says

    September 18, 2015 at 10:28 am

    This not only looks delicious, but beautiful as well. I can’t wait to try this recipe out. I am going to social media blast this! Thanks for posting it on Jebbica’s World Link Party today.

    Reply

    • Blair says

      October 15, 2015 at 9:13 pm

      Hi, Kyla! I think that it probably could be made in a slow cooker, but I haven’t tried it myself that way. I would have to play around with the amount of liquid and the cooking time. I’m guessing that about the same amount of liquid and 3-4 hours on LOW would do the trick in the slow cooker, but I definitely have not tested that method. If you give it a shot, let me know! 🙂

      Reply

  7. Jeanette says

    October 30, 2015 at 6:25 am

    I picked 4 easy recipes from the group to make. I am not a young Mother but have been there & done that. As I get older these dishes fit with my lifestyle. I like the idea I can have everything on hand as the Winters here are nasty. I do think Aunt Bee & I would get along. Now saying that, do you think I could get in on the care packages?

    Reply

  8. HL Street says

    November 9, 2015 at 8:35 pm

    I made this tonight, after 30 minutes the pasta was rather crunchy. Is this normal before putting the cheese on? I know this will be a hit and a “make again” – just want to make sure I didn’t do anything wrong 🙂 also, what size (qt) caserole dish did you use?

    Reply

    • Blair says

      November 9, 2015 at 8:42 pm

      Hi! I’m so glad that you tried this recipe. 🙂 By the time that you put the cheese on top, the pasta should almost be done (not crunchy). Did you have it really tightly covered (you want to make sure that the pasta can absorb all of the liquid without it escaping)? Was most of the liquid absorbed by the pasta at that point? It might just need a little bit longer in your oven? Also, the size/type of pasta that you used could make a difference. I have used both rotini and a mini penne, which work well. Something larger would definitely need more time, though.

      For the dish, I used a 13-inch by 9-inch baking dish. Hope that helps, and please keep me posted if you run into any other issues. I want it to work for you because it’s so good! 🙂

      Reply

      • GAJulie says

        January 5, 2016 at 6:20 pm

        I used mini farfalle noodles and they weren’t ready at the 30 minute mark….probably should have cooked longer before adding the cheese :p But using what I had on hand…should have read the comments before trying something different LOL

        Reply

          • Amber says

            January 26, 2017 at 8:18 pm

            I had this same experience. Crunchy noodles and annoyed hungry kids. 🙁 I had to add more water and cover again and by the time it was done the cheese was ruined. I wish I’d read the comments first and cooked it longer to begin with!

            Also it would not let me rate it on mobile, I’m sorry. It’s not a no-stArs recipe!

  9. Richelle says

    February 25, 2016 at 10:06 pm

    Hi Blair – this looks awesome! I’d like to make it in my Le Creuset for an Oscars party this weekend… what are the recommended measurements if I want to double the amount?

    Reply

    • Blair says

      February 27, 2016 at 8:14 am

      Hi, Richelle! I would use the following:
      2 (16 ounce) packages uncooked rotini pasta
      2 (25 ounce) jars marinara sauce
      6 cups water
      2 (14 ounce) packages fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
      4 cups shredded mozzarella (or Italian blend) cheese

      You will probably need to use two large baking dishes, because I’m not sure that one dish alone will hold everything (unless you have a very deep 9×13-inch dish…that might do the trick)! Cook time should be the same!

      Reply

  10. Sharday says

    March 14, 2016 at 2:04 am

    I tried this last week when I had some leftover meatballs. Fed it to some guests for dinner with and it was a hit. The mister is now demanding to have this dish served at least once a week for dinner.

    I packed it for my office lunch the next day as well, so amazing!

    Reply

  11. Becky says

    May 2, 2016 at 8:04 pm

    Made this for dinner tonight and it was great! Like several others, I had to cook it an additional 20 minutes covered before adding the cheese in order to get the pasta done. Rave reviews from the family! This dish will definitely be a regular in our household! Thank you Blair!

    Reply

    • Blair says

      May 31, 2016 at 2:18 pm

      Hey, Ashley! You can definitely make the meatballs for these — just be sure that they are fully cooked before adding them to the casserole. Enjoy!

      Reply

  13. Angel Seawood says

    July 9, 2016 at 8:58 pm

    Hi! my fiancé always wants me to cook so I’m going to try this dish looks great. I never been too much of a cook but now I am trying especially with my new family so Thanks!

    Reply

  14. Elizabeth says

    September 15, 2016 at 4:11 pm

    I made this for my family and it was excellent! I didn’t change anything and it came out perfect, I was so impressed! Thank you for this recipe.

    Reply

    • Blair says

      September 15, 2016 at 8:25 pm

      Awesome! So glad that you liked it, Elizabeth! Who knew dinner could be so easy, right? We’re having this dinner again in the coming week. It’s always a hit!

      Reply

  18. Alison says

    March 19, 2017 at 8:00 pm

    I wish I would have read the comments first before attempting this recipe. The picture posted with the recipe is a large casserole dish, but in the comments you stated you used a 9×13 pan. Maybe you could edit the recipe so it states that. I’m another person who ended up with crunchy pasta after the 35 minutes because I didn’t use a 9×13. I just put it back in the oven for another half an hour. I hope it turns out okay.
    I’ll make sure to use a 9×13 next time! 🙂

    Reply

  19. Diana B says

    March 27, 2017 at 7:28 pm

    His is sooooo easy and delish. I cooked for 40 min amd 5 min uncovered and was perfect. It makes a lot so for us two, so we’ll have another dinner ready to go. Thanks for sharing

    Reply

  20. Katie H says

    May 1, 2017 at 4:29 pm

    So if I were to add onions (new cook here) should i saute them first a little? Or just let them cook with the noodles?

    Reply

    • Blair says

      May 1, 2017 at 7:39 pm

      Hey, Katie! You can actually do it either way. If you dice the onion small enough, the pieces should soften as the pasta cooks and you won’t even need to saute them first. That said, it definitely will not hurt to saute them first. It would just add another layer of flavor and make them even more tender. Just depends on how much time you want to spend on the prep! 🙂

      Reply

  21. Pat says

    May 27, 2017 at 5:22 pm

    I just tried this tonight and it was great. I used the large rectangle dish to cook it in and it was perfect. Since we re two old people it certainly made too much. Any idea if anything changes if I half everything. Wondering about the time if that would stay the same.

    Reply

    • Blair says

      May 27, 2017 at 5:56 pm

      Hi, Pat! Yes, you can definitely cut the recipe in half and bake it in an 8-inch square pan. The cooking time should be about the same! 🙂 So glad that you enjoyed it!

      Reply

    • Blair says

      June 20, 2017 at 6:07 am

      Hi, Lisa! Yes, you can put the leftovers in the refrigerator (or cut the recipe in half and bake it in a smaller dish if you don’t want too much left over).

      It should keep in the refrigerator for at least a few days! 🙂 Enjoy!

      Reply

  23. Lori says

    June 21, 2017 at 5:47 pm

    I am one of those people that mskes everything from scratch, preps a weeks woeth of dinners to freeze, and makes my own broth. I’m gonna try this using my beef broth instead of water. Also I just prepped this weeks dinners yesterday and had 2 lb homemade meatballs left over. This is perfect. Thanks so much for the recipe.

    Reply

    • Blair says

      June 21, 2017 at 7:26 pm

      Hi, Lori! I SO admire your time and dedication to making everything from scratch. Your family is so blessed, and I know that it’s not easy. 🙂 I think that your meatballs and homemade stock will be delicious in this recipe. Enjoy!

      Reply

  24. Christine says

    July 20, 2017 at 6:51 pm

    I LOVE, LOVE, LOVE this dish, not having to cook the noodles is awesome and it’s so easy to always keep these ingredients on hand when I need a quick supper. I use a Corningware oval baker and I leave it in the oven for closer to an hour and it works great. Plus, 425F is also the perfect temp for cooking frozen garlic cheese bread so I can just put together a quick salad and have pasta, bread and salad for an easy meal. Plus leftovers heat well for lunches the next day. Seriously, this could be once a week at my house!

    Reply

    • Blair says

      July 20, 2017 at 7:40 pm

      Christine! I’m so glad that you love the dinner! It’s definitely one of our go-to options as well, because it’s just so darn easy! Thanks so much for sharing your tips about the garlic bread and salad. Such a great meal!

      Reply

  25. John says

    July 25, 2017 at 11:06 am

    This came out perfectly!!!! … I added some cottage cheese in on top before baking. Thanks for posting the recipe!

    Reply

  26. alexandra says

    September 16, 2017 at 1:08 pm

    I am interested in making this recipe. However , I am wondering why it is necessary to thaw the frozen meatballs since it is cooking for awhile. Thanks. It does look delicious!

    Reply

    • Blair says

      September 16, 2017 at 8:04 pm

      Hi, Alexandra! I hope you’ll give it a try! You want to thaw the meatballs because if you try to bake the pasta with frozen meatballs throughout, it’s like trying to boil pasta with a bunch of ice cubes in the water. It will take everything a lot longer to come to temperature and bake through. 🙂

      Reply

  27. Debra Shaw says

    October 19, 2017 at 11:36 pm

    I made this today. Of course, I can NEVER follow a recipe exactly…it’s just not who I am. I only look up recipes for inspiration and then decide how I’ll do it. So…my tweaks: I put the pasta, sauce, and my homemade unsalted chicken broth (instead of water) in the oven for 30 minutes. Meanwhile, sauteed chopped onions on high heat in a cast iron pan just to get a bit of char on them…removed them, then sliced my Costco frozen (thawed) meatballs in half and gave them a char on each side in the same cast iron pan. Took the noodle mix out of the oven (the pasta wasn’t yet done and there was plenty of liquid left in the dish) and stirred in the onions and meatballs. Put the foil back on and baked for about 15 more minutes. Removed the foil….added the shredded cheese on top. Covered that with a mixture of 1 cup Panko bread crumb mixed with 1 tablespoon of melted butter and 1/4 cup grated parmesan cheese. Cranked up the oven to 500 degrees to melt the cheese and brown the panko coating. Took it out and sprinkled fresh sliced basil leaves all over the top. FANTASTIC! My husband, son, grandson, and I all agreed it’s a fantastic dish. One warning…some have asked about doing this in a crockpot. I haven’t but, since I had to leave it in the oven on ‘warm’ because my husband was very late from work, the pasta got a little ‘pasty’. I don’t think this would hold up in a crockpot. Blair…I’ll be trying more of your ideas!!

    Reply

    • Blair says

      October 20, 2017 at 5:13 am

      Hey, Debra! Your tweaks sound perfect!!! Thank you so much for sharing! The crumb topping is a great idea! You can never go wrong with some butter, cheese, and breadcrumbs. 🙂 So glad that you enjoyed the meal, and I hope that you’ll try some of our other dump-and-bake dinners as well!

      Reply

  28. Wayne says

    December 6, 2017 at 9:37 am

    Blair – I have a question- Can all the ingredients be mixed together in the pan in the morning, then refrigerated and then baked late afternoon?

    Reply

    • Blair says

      December 6, 2017 at 1:34 pm

      I have never stirred it all together in advance because I worry that the dried pasta will absorb liquid as it sits and then might have a mushy texture after baking later.

      If you want to get most of the dish ready in advance, I would stir together the meatballs and liquids in the dish and keep that in the fridge. Then you can just stir in the pasta and cover it right before baking.

      Hope that helps, and enjoy!😊

      Reply

  29. Kristen says

    December 18, 2017 at 3:39 pm

    I want to make this for a friend who just had a baby, I was kind of wanting her to have the option of eating it that night or putting it in the freezer if they aren’t going to eat it that night. Should I cook it completely and then bring it over, or should I just prep it? Would it heat up ok if I baked it fully in the morning and brought it over and then had her put it in her fridge til they were ready to eat at night?…how should I instruct her to reheat it? Thanks in advance!

    Reply

    • Blair says

      December 18, 2017 at 5:00 pm

      Hey, Kristen! I know that I’ve had friends who have made this dish one night and then had good luck reheating it as leftovers after that. If you want to bake it in advance, I would suggest covering it with foil and baking it in a 350 degree oven for 20-30 minutes, or until just heated through.

      Here’s the deal, though: I think that this type of dump-and-bake dish is best when it’s assembled just before baking. Since you’re using uncooked pasta, I think that the texture gets a little gummy if it sits around too long (in the fridge or even after baking as leftovers), so it’s just not my preference.

      This is what I would do for your friend:
      – Shop for all of the ingredients and put them in a nice reusable grocery bag. For instance, in the bag you can include the box of pasta, the jar of sauce, the frozen meatballs (measured out into the correct quantity), etc.
      – I would also put a nice new casserole dish (as a gift) or a disposable foil casserole dish in the bag.
      – Give her the instructions on how to stir everything together, tell her to cover it, and provide her with the baking instructions. Or just print out the recipe and include it in the bag!
      – Then she can stir everything together in the dish and enjoy a fresh, homemade dinner for her family whenever she needs something easy — and you don’t have to worry about the quality of the meal for reheating.

      I would also include a salad and a fresh loaf of bread or dinner rolls for her family to serve on the side. 🙂

      Reply

  30. Lisa says

    December 26, 2017 at 6:22 pm

    Hi Blair,
    I was wondering if this could be modified for the crockpot, or if it would be ok if I prepped it and put it in the fridge so it’s ready for my husband to just put it in the oven.
    Can’t wait to try it!
    Lisa

    Reply

    • Blair says

      December 26, 2017 at 8:07 pm

      Hi, Lisa! I think that it could probably cook in a Crock Pot too, but I just don’t know what the exact timing would be since I haven’t tried it myself.

      You can definitely prep it in advance — I just wouldn’t leave it sitting in the fridge for more than a few hours. The pasta will start to absorb the liquid as it sits, and I just think that the texture is a bit off once it does that. It’s not awful, but it wouldn’t be my first choice. 🙂

      Reply

  31. Jasmin Maybe says

    January 11, 2018 at 9:54 am

    I am trying this for dinner. I have some picky eaters. So I like the fact the whole family can enjoy this. Everyone loves pasta and meatballs! Can’t wait.. Thank you so much for this recipe.

    Reply

  32. Amanda says

    February 26, 2018 at 3:55 pm

    I’m 9 months pregnant with my second child and making freezer meals for after the baby is born. I’m curious if anyone has tried this as a freezer meal; I’m thinking it would be best to cook and then freeze. Any suggestions?

    Either way, this is going on the menu plan for next week!

    Reply

    • Blair says

      February 26, 2018 at 4:20 pm

      Hi, Amanda! This recipe is a new mom’s best friend — so easy! I haven’t tried it as a freezer meal because I’ve always been worried that the raw pasta sitting in the liquid for too long will change the texture of the noodles (and maybe make them mushy)? I don’t know for sure…just a guess.

      If you want to have the meal available for your postpartum days, I would suggest buying all of the ingredients and just keeping them on hand (the meatballs can stay in your freezer and the pasta and marinara can stay in your pantry). You can even freeze cheese to keep it fresh if you’re worried that you won’t have any in your refrigerator when you need it. Then it’s just a matter of stirring everything together when you’re ready to prepare the recipe, which only takes about 5 minutes. Even a tired new mom can handle that, I promise. 🙂

      Reply

  33. Heather says

    March 4, 2018 at 8:38 pm

    How much time do you think it would take in the oven if I put already cooked pasta in? I work almost every ight until after 6. The kids are dying when j get home. If I made this ahead of time and had the kids just pop it in the oven, dinner could be done before I get home. I am just not sure they would be able to check noodle for doneness if I use dry.

    Reply

    • Blair says

      March 5, 2018 at 5:21 am

      Hi, Heather! You can definitely use cooked pasta, and it should reheat at 350 degrees F in about 25 minutes (if you’re heating it right away) or in about 35 minutes if you’re cooking it directly from the refrigerator and it’s still cold. You will need to drastically alter the amount of liquid in the dish, though, because the cooked pasta won’t absorb the water like the raw pasta will. I would just use as much marinara as you like when stirring it all together, until it reaches the desired consistency. Cover to bake, and remove the foil at the end of baking to allow the cheese to brown.

      Reply

  34. Katherine says

    March 20, 2018 at 6:06 pm

    I’m making this for a friend who needs a little help. What would you recommend for reheating instruction?

    Reply

    • Blair says

      March 20, 2018 at 7:57 pm

      Hi, Katherine! Personally, I wouldn’t even cook it first. I would just stir everything together in the dish (prepping it for her), and then give it to her to bake fresh at her house.

      If you would prefer to bake it before delivering it, I would suggest reheating instructions as follows: bake, covered, at 350 degrees for about 25-30 minutes, or until heated through. If she’s heating it straight from the refrigerator when it’s cold, it might take a bit longer. If she’s heating it from room temp, it should be warm within 20-25 minutes. Hope that helps! 🙂

      Reply

  35. Catherine says

    March 31, 2018 at 2:28 am

    Wanted to make this but cant find fully cooked meatballs in my supermarket, can I cook them in the dish first then add the other ingredients or is them being frozen essential to the cooking times and final texture of the meal? Should I cook them first, then freeze for later maybe?

    Reply

    • Blair says

      March 31, 2018 at 5:18 am

      Hi, Catherine! Yes, you can definitely use the homemade meatballs. The recipe actually specifies that the frozen meatballs need to be thawed before going into the casserole, so you don’t need frozen meatballs to prepare the dish. Your homemade version will probably taste amazing! Enjoy. 🙂

      Reply

  36. Eliza Horner says

    March 31, 2018 at 3:35 pm

    Hi! Love the dish. I was wondering can I make ahead and put in fridge/freezer? If so, what temp do you recommend rehearing and for how long? Covered or uncovered?

    Sorry , I’m assuming your advice on these questions would be he best!

    Thanks

    Liza

    Reply

    • Blair says

      March 31, 2018 at 7:08 pm

      Hi, Eliza! I’ve always been hesitant to assemble this dish in advance because I worry that the uncooked pasta might soak up too much liquid before it goes in the oven, resulting in a mushy or weird texture at the end. I’m not sure if this is the case since I haven’t tried it that way — just a guess.

      That said, I have had many readers tell me that they enjoy the leftovers reheated. If you bake the dish and then reheat it, I would suggest reheating it at 350 degrees F, covered with foil, for about 20-30 minutes (or until warmed through). Hope that helps!

      Reply

  37. Leah says

    April 22, 2018 at 3:27 pm

    I loved the simplicity of this recipe. It’s super quick and it’s easy to have the ingredients on hand. I loved using Trader Joe’s for these ingredients. They have a 28oz can of marinara sauce which works perfectly AND if you don’t want to bother getting out a measuring cup, use the can! Anyway, I love that I can make sure to have these things on hand waiting for a busy night. Oh and I happened to have a bag of mozzarella but I usually don’t so I would buy a bag keep it in the freezer. I think it would defrost enough if you took it out when you start making the dinner. Oh and I would add a little salt before baking next time. Thanks for the easy recipe!

    Reply

  38. Claire Ariano says

    April 29, 2018 at 6:50 pm

    I made this for dinner tonight and although it came out looking like the picture, it was bland and tasteless. Would not recommend. Sorry! 🙁

    Reply

  39. Chrissy says

    May 17, 2018 at 5:13 pm

    I made this tonight. I had to adjust baking time beacuse of the pasta i use. I swapped the water for beef/veg stock i had on hand. (i always stock on hand) i also mixed some cheese mozz and parm into the baking group. Total bake covered for was 45min and 10 min with cheese on top. I also chopped up my meatballs into quarters so it wpuld be more mixed with the dish (lots of mouths to feed over here)

    Reply

  41. Tia says

    June 28, 2018 at 10:39 pm

    Can you put all ingredients in a ziplock bag, except pasta, freeze it. Then thaw it and put it in oven to prep ahead of time?

    Reply

  42. ProudYaYa says

    August 20, 2018 at 1:38 am

    This was yummy & so easy!!! I need more dinners like this, usually you always have to cook something before adding. I used veggie rotini& it was great. Thanks!

    Reply

  43. Janis Southern says

    August 30, 2018 at 5:54 pm

    Do you know if this could be done in an instant pot? I have made this several times and just love it but would love to try in the IP

    Reply

    • Blair says

      August 30, 2018 at 6:17 pm

      Hi, Janis! I’m still kind of a newbie with the Instant Pot, so I haven’t experimented with cooking pasta in it. I bet you could do it (I’ve seen other folks cook pasta in the IP), but I wouldn’t be able to give you any specific instructions for this particular recipe. Maybe I should add this to my recipe testing list! 🙂

      Reply

  44. Judy says

    September 4, 2018 at 3:24 pm

    This looks delicious. I am.making it now to take to a pot luck dinner at the American Legion. These guys love Italian pasta dinners. I try and find sometging different every week and this hits the make. I know they are just going to love it.

    Reply

  45. Jill says

    September 9, 2018 at 4:24 pm

    I do a version of this, but don’t even cook the meat. Just place ground turkey or beef in with pasta & cover it with the sauce. It turns out perfect every time. I even set it on the time bake while at church & it’s ready when we get home!

    Reply

  46. Beth says

    October 2, 2018 at 7:04 pm

    I can’t wait to try this. Sorry new cook here! I purchased pre made meatballs from the store that are raw and need to be cooked. Do I bake them in the oven first and then add them to this meal like in the recipe?

    Reply

    • Blair says

      October 2, 2018 at 7:43 pm

      Hi, Beth! Yes, you’ll want to use fully cooked meatballs in this recipe. If you’re starting with raw meatballs, just bake them in the oven according to the package instructions. Then proceed with the recipe as written. Hope that helps, and enjoy!

      Reply

  47. Rachel says

    October 9, 2018 at 12:03 pm

    Could you recommend how to adjust the recipe (if it would need any changes at all) if I wanted to add spinach or other vegetables, such as diced zucchini? I would think it would work if I just mixed the veggies in before baking, but I would appreciate any suggestions you may have! Also, I’m open to ideas of other vegetables you think would work with this meal, please.

    Reply

    • Blair says

      October 9, 2018 at 12:42 pm

      Hey, Rachel! I think you can definitely add just about any of your family’s favorite veggies. Zucchini is a great idea! I would just stir it in with the rest of the ingredients right before baking. Enjoy!

      Reply

  48. Devan Rochelle White says

    November 5, 2018 at 9:04 am

    This recipe looks great! I am trying it tonight and am so excited! I do have one question; Could I use veggie-based noodles and still cook for the same time, or does the recipe call for normal noodles?

    Reply

    • Blair says

      November 5, 2018 at 9:33 am

      Hi, Devan! This recipe calls for regular noodles, so I haven’t tested it with veggie-based noodles. Are you referring to dry pasta noodles, or something like zucchini noodles? If you’re using zucchini noodles, then the recipe will not work because you need a dry pasta to absorb most of the liquid. If you’re using a more traditional dry pasta, it should work fine — so long as the cooking time for the dry pasta is about the same as the short pasta used in the recipe. Hope that helps!

      Reply

    • Blair says

      November 12, 2018 at 6:54 pm

      Hi, Elizabeth! Yes, I think it could, but I’ve never actually tried it myself, so I couldn’t give you any specific cooking times. Just be careful not to overcook the pasta in the slow cooker or it will become mushy.

      Reply

  50. Michael Carreon says

    November 21, 2018 at 10:36 pm

    I had a idea for a pre-Thanksgiving dinner, work in the kitchen kinda night. I ran into your site by accident and so happy I did! My youngest just arrived from his duty station for the holiday and wifey isn’t home from work. I threw this together exactly as you have it. We really like this so much that it will definitely be a quick go to in the future. I personally loved it so much I signed up for your newsletter. Yes ma’am this old man is the cook in this house, gotta keep honey happy!!! Thank you for this fabulous easy recipe and looking forward to spending more time on your site. Happy Thanksgiving 2018 to you and your family!

    Reply

    • Blair says

      November 22, 2018 at 5:44 am

      Hi, Michael! I’m so glad that you and your family enjoyed the dinner. Thank you so much for your kind words, and happy Thanksgiving to you as well!

      Reply

  51. Stella Manges says

    December 21, 2018 at 4:24 pm

    Loved this. Have to say, anytime I do not have to boil pasta first, I’m in! Look forward to trying many more of your recipes, mainly for quick weeknight meals.

    Reply

  52. Shafiq says

    December 21, 2018 at 4:33 pm

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    Reply

  53. KJ says

    December 27, 2018 at 8:05 pm

    This was really yummy and easy! I didn’t have rotini so I used farfalle and it was still really good! I served with garlic Texas toast

    Reply

  54. Gail says

    January 6, 2019 at 5:24 pm

    This recipe is a definite keeper. I doubled the recipe for a pot luck and added a bag of Italian vegetables. Came out great.

    Reply

  57. Kristine M says

    February 13, 2019 at 5:51 pm

    I needed a dish to take to a friend who had a death in the family. As I had never made this before, tried it out first on my own family. Followed recipe exactly and it turned out great. My 12 year old asked if I could make it every week. Will be making it again tomorrow to take to my friend. Thanks for this easy but tasty recipe!

    Reply

  58. Norma says

    February 22, 2019 at 8:07 am

    Made this exactly as written and we both enjoyed it very much! So fast and easy to make–love that! I often find that the prep time given in recipes is less than what it takes me to prep, but not this one! In fact, it was prepped and ready in about five minutes–before my oven was even preheated! Makes a lot so plenty for leftovers which we love. Thanks for another great recipe Blair!

    Reply

  60. Elicia Sandbulte says

    February 25, 2019 at 4:21 pm

    I’m not the greatest cook and always question myself. I’m going to try this recipe for the first time. Are the noodles suppose to be completely submerged in the water/marinara or will this still cook appropriately because the tin foil will be covering it? I feel embarrassed asking.

    Reply

    • Blair says

      February 25, 2019 at 4:36 pm

      Hi, Elicia! It’s not a silly question at all! You want almost all of the noodles submerged, but it’s totally fine if some are sticking out. You can give it a stir during the cooking time to make sure that everything cooks evenly, if you like. Enjoy! 🙂

      Reply

  61. Jessica says

    March 12, 2019 at 2:38 pm

    Love this! It has become my go-to meal to make when I didn’t have a plan and I need something easy that I know the kids will love. It is my son’s favorite meal!

    Reply

  62. Karyn H says

    March 12, 2019 at 5:26 pm

    I made this last night and hubby and I loved it. Thank you so much for sharing this recipe.. It’s definitely going into rotation at our house.
    P. S.
    I look at most cooking times as an estimate. Even when baking, I know my oven occasionally has a temperature tantrum and I bought a thermometer that lives in the oven now. I also live at 6,000 ft elevation and that has its own issues. I guess my point is that a few minutes either way for an oven is just a normal thing. Just enjoy the cooking and don’t worry about it. Cooking shouldn’t be a worrisome chore. Go forth and enjoy it 😊❤️

    Reply

  63. Melissa Thomas says

    May 5, 2019 at 9:53 pm

    Just made this tonight, it was great! Made it with all gluten free ingredients and added veggies to it, was a huge hit with family!
    Thanks

    Reply

  64. Kim H says

    May 9, 2019 at 5:06 pm

    This was so good!! I followed the directions exactly and it turned out perfectly. Tasted great and I loved how easy it was – it’s a big win when there’s not a pile of dishes to clean up after!! Instead of stressing over dinner, it took care of itself in the oven and allowed me to be outside with the family playing on a beautiful night. Thanks again!

    Reply

  65. Joyce Gould says

    June 10, 2019 at 6:02 pm

    I just made this dish and it turned out perfect. Baked at 425 for 35 minutes covered. Removed the foil and put the chees on top and baked for 5 minutes. So delicious.

    Reply

  66. Kelly Micone says

    June 17, 2019 at 10:31 pm

    I just made this tonight. I actually had rotini pasta but I bought a box of “miniature spaghetti” from Safeway and have been trying to figure out a good recipe to use it in…this was it!!! I did take the advise I had seen in comments so I set the timer to 45 min initially which was perfect so I put the cheese on top and baked for another 10 min. It was a tiny bit mushy but certainly not enough to change anything for the next time. Thank you for an easy and awesome recipe!!! The best part was spending precious time (which is few and far between) with the family while dinner was doing itself!

    Reply

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