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There’s no prep necessary for this Dump and Bake Italian Meatball and Rice Casserole! It’s the perfect easy dinner solution for your busy weeknights – and your family will love the cozy comfort food!
This is a sponsored post written by me on behalf of Rosina Food Products®. All opinions are 100% mine
I’m sure that I’m not the only one who finds it incredibly important, but also incredibly difficult, to serve a home-cooked meal most nights.
Not only do I like to be in charge of the ingredients that my kids are consuming, but I also like to spend that small amount of time together as a family.
Even when my toddler only sits at the table for 5 or 10 minutes – it’s better than nothing!
Easy dinner recipes like this dump-and-bake meatball casserole are my favorite way to get a quick supper pulled together when I don’t have a lot of time.
Because homework, soccer practice, and two-year-old temper tantrums always seem to get in the way of my elaborate cooking dreams!
With help from delicious prepared ingredients like these fully-cooked Rosina Italian Style Meatballs, a cozy, kid-friendly dinner is ready for the oven in about 5 minutes!
Even with my crazy schedule, I can manage this one!
Ingredients – What You Need to Make this Italian Meatball & Rice Casserole
- Marinara sauce
- Diced tomato with garlic and herbs
- Long grain rice
- Rosina meatballs
- Shredded mozzarella & parmesan
- Freshly chopped parsley
The Rosina Italian-Style Meatballs have a great, authentic taste, and they’re incredibly versatile.
I can pick them up at Walmart on my regular grocery run and keep them in the freezer for last-minute meals – whether I want to toss them in a slow cooker, serve them over pasta, or add them to a soup.
For this particular dish, I don’t even need to thaw them first – PERFECT for the days that I fail to plan ahead (and there are plenty, believe me)!
The Best Rice to Use
I recommend using long grain rice for this recipe such as Basmati or Jasmine rice as it creates a creamy and comforting texture but still has a bite to it.
You could also use a risotto rice such as Arborio but the dish will be much creamier and softer in texture.
Since the rice bakes slowly in the dish, it absorbs TONS of flavor from the marinara sauce.
It also becomes thick and creamy – a lot like risotto, which also cooks slowly to draw out the starches in the rice.
This is so much better than risotto, though, because there’s no need to stand at the stove and stir a pot for ages!
Top Tips for Making this Meatball and Rice Casserole
- When using Rosina frozen meatballs you do not need to thaw them first before cooking
- Feel free to add extra herbs and spices to change it up such as red pepper flakes or fresh basil
- I like to use mozzarella and parmesan but any good melting cheese you have will do
- When using mozzarella make sure to use pre-shredded so there isn’t a lot of excess moisture
- Leftovers can be eaten cold or reheated but make sure the casserole is piping hot throughout
- Since the meatballs were already frozen I don’t recommend you re-freeze this dish
If you have picky eaters in your house, this is sure to be a crowd-pleaser. The classic Italian flavors come together in a fun, kid-friendly dinner that’s also easy for Mom!
More Rice Casserole Recipes You Might Like:
- Dump and Bake Shrimp & Rice Casserole
- Chicken and Wild Rice Casserole
- Chicken Broccoli and Rice Casserole
- Sausage, Red Beans and Rice Casserole
Dump and Bake Italian Meatball and Rice Casserole
- 3 cups 27 ounces marinara sauce
- 1 can 14.5 ounces Basil, Garlic & Oregano diced tomatoes (undrained)
- ¾ cup water
- 1 cup uncooked long grain white rice
- 1 26 ounce package Rosina Fully-Cooked Italian-Style frozen meatballs (you do not need to thaw the meatballs)
- ½ cup 2 ounces shredded mozzarella cheese
- ¼ cup 1 ounce grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375F (190C).
- Stir marinara sauce, tomatoes, water, and rice together in a 13-inch by 9-inch baking dish. Add meatballs and stir to combine.
- Cover the baking dish tightly with a lid or foil.
- Bake for 60-75 minutes or until the rice is tender. During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
- Garnish with parsley just before serving.
Feel free to add extra herbs and spices to change it up such as red pepper flakes or fresh basil
I like to use mozzarella and parmesan but any good melting cheese you have will do
When using mozzarella make sure to use pre-shredded so there isn't a lot of excess moisture
Leftovers can be eaten cold or reheated but make sure the casserole is piping hot throughout
Since the meatballs were already frozen I don't recommend you re-freeze this dish
Want to try this meal? You can keep up with Rosina Food Products, Inc.® on Facebook, and you can also save $1.50 with a coupon at Walmart!