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!
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!
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!
Enjoy this quick and easy Dump-and-Bake Meatball Casserole that comes together with just 5 kitchen staples!
More dump-and-bake casserole recipes that you might enjoy:
- Dump-and-Bake Chicken Broccoli Rice Casserole
- Dump-and-Bake Chicken Stuffing Casserole
- Dump-and-Bake Chicken and Mushroom Casserole
- 5-Ingredient Dump-and-Bake Beefaroni
Dump and Bake Meatball Casserole
- 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)
- Preheat oven to 425 degrees F.
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.
- 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.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Cooking for a smaller family? Cut the ingredients in half and bake in an 8-inch square dish.