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!

How to Make Meatball Casserole | 1-Minute Video

Cheesy Meatball Casserole

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 plenty of mozzarella cheese on top to melt at the end and get nice and ooey gooey…and dinner is DONE!

How to Make Dump and Bake Meatball Casserole

This simple recipe requires just 5 ingredients that you can keep in your kitchen for those last-minute meals when you really don’t feel like cooking.

Ingredients

• Rotini pasta
• Marinara sauce
• Water
• Frozen meatballs (thawed)
• Shredded mozzarella

Step 1: Combine Ingredients

In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water and thawed meatballs.

Step 2: Bake

Cover the dish tightly with foil and bake in a 425 degree F oven for 35 minutes.

Step 3: Add Cheese

Remove the cover, give the pasta a stir, and sprinkle cheese over top.

Return the dish to the oven for about 5-10 more minutes, or until the cheese is melted and the pasta is tender.

What to Serve with Meatball Pasta Casserole

Pair this cozy pasta dish with a side of homemade garlic bread (a family favorite) or focaccia bread! Here are a few more easy ideas that go well with the casserole:

• Caesar salad
• A simple green salad dressed with Italian Balsamic Vinaigrette
• Garlic Roasted Broccoli
• 2-Ingredient Italian Sugar Snap Peas
• Sauteed Zucchini

Make Ahead

You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.

Storage

This casserole is best enjoyed immediately from the oven. Leftovers will  keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, so you may need to stir in some additional marinara sauce when you reheat the dish.

I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed. That said, I know that other readers have frozen leftovers without issue.

Recipe Variations

• I like to use smaller cocktail-size meatballs in the casserole because they’re easier for the kids to eat. That said, you can substitute with larger regular meatballs if that’s what you have available.
• Turkey meatballs, Italian meatballs, beef, chicken or pork meatballs will all work. Pick your favorite!
• I use frozen meatballs for convenience, but fresh, fully-cooked meatballs will also work in this recipe.
• Don’t have rotini? You can substitute with other similar short pasta shapes such as penne or elbows. Just pick a pasta that has a similar cooking time as rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
• Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 30 minutes, as it may be done slightly sooner than the larger pan.

Tips for the Best Meatball Casserole Recipe

• Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole.
• Pick a high-quality, flavorful marinara sauce. With only 5 ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand, but any similar variety will work.
• Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
• Be careful not to overbake the casserole or the pasta will become mushy.
• Garnish the casserole with fresh herbs like basil or parsley for a bright,  fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

More Dump-and-Bake Casserole Recipes to Try

• Dump- and-Bake Chicken Parmesan Casserole
• Dump-and-Bake Chicken Stuffing Casserole
• Dump-and-Bake Chicken and Mushroom Casserole
• 5-Ingredient Dump-and-Bake Beefaroni
• Dump-and-Bake Chicken Alfredo Pasta Casserole

Dump and Bake Meatball Casserole

4.83 from 75 votes

Prep: 10 minutes

Cook: 45 minutes

0 minutes

Total: 55 minutes

Servings 6 – 8 servings

Calories 461.4 kcal

​​​​​​​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!

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Ingredients

  

1x2x3x

• 1 (16 ounce) package uncooked rotini pasta
• 1 (24 or 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
• Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)

Instructions

• Preheat oven to 425°F.
• In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. 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).

Video

Notes

• Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole.
• Pick a high-quality, flavorful marinara sauce. With only 5 ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand, but any similar variety will work.
• Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
• Be careful not to overbake the casserole or the pasta will become mushy.
• Garnish the casserole with fresh herbs like basil or parsley for a bright,  fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

Nutrition

Serving: 1/6 of the casseroleCalories: 461.4kcalFat: 21.3gSaturated Fat: 8.5gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 2.7gCholesterol: 64.9mgSodium: 1106.6mgPotassium: 379.9mgFiber: 3.2gSugar: 8.3g

Keyword: casserole, dinner, Meatball Casserole, Meatballs

Course: Dinner

Cuisine: Italian

Author: Blair Lonergan

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