Dump and Bake Meatball Casserole

5 from 102 votes

Dump and Bake Meatball Casserole

You don't even have to boil the pasta for this easy dump and bake meatball casserole! Just stir together 5 simple ingredients in one dish, cover, and bake for a cheesy, comforting weeknight dinner the whole family will love.

Course Dinner

Cuisine Italian

Keyword dump and bake meatball casserole, easy meatball casserole, Meatball Casserole, meatball casserole recipe, meatball pasta casserole, one pan meatball casserole

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 442kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 (31-32 ounce) jar marinara sauce
3 cups water
1 tablespoon Italian seasoning
1 ½ teaspoons kosher salt
½ teaspoon garlic powder
¼ teaspoon onion powder
1 (16 ounce) package uncooked rotini pasta
14 ounces frozen fully-cooked miniature (cocktail-size) Italian-style meatballs, thawed
2 cups shredded mozzarella cheese or Italian blend cheese
Optional garnish: Parmesan cheese; fresh chopped herbs such as basil or parsley

Instructions

Preheat oven to 425°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In the prepared dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder.
Add the uncooked pasta and the thawed meatballs to the dish. Stir to combine, spreading everything evenly in the sauce. Use a spoon to gently press the noodles down so they're submerged in the liquid as much as possible.
Cover the dish tightly with aluminum foil. Bake for 35 minutes.
Remove the foil and stir gently. Check the pasta to make sure it is al dente (firm but almost done). If the pasta is still too hard, cover the dish and return to the oven for 5-10 more minutes, then check again.
Sprinkle mozzarella cheese evenly over the top. Bake uncovered for 5-10 more minutes, or until the cheese is melted and the pasta is tender.
Garnish with Parmesan cheese and fresh herbs if desired.

Video

Notes

Thaw the meatballs first. Use fully-cooked frozen meatballs, thawed in the refrigerator before assembling. Raw meatballs are not recommended for this recipe.
Cocktail-size meatballs work best. Smaller meatballs are easier to eat and distribute more evenly. Regular-size meatballs will work, but the smaller ones are ideal.
Any meatball variety works. Turkey, beef, chicken, pork, or Italian-style meatballs are all great here. Pick your favorite!
Pasta swaps: Penne, elbows, or bowtie pasta can replace the rotini. Choose a shape with a similar cook time (7-8 minutes on the package).
Cover tightly with foil. The steam inside the dish is what cooks the pasta. If the foil isn't sealed well, the liquid will evaporate and the noodles won't cook through.
Pan type affects baking time. Glass or ceramic dishes take longer than metal pans. Always check the pasta for doneness before adding the cheese.
For extra flavor: Try a pinch of red pepper flakes for heat, replace 1 cup of the water with red wine, or substitute low-sodium beef broth for all of the water.
Half batch: Cut all ingredients in half and bake in an 8-inch square pan. Check pasta after 30 minutes.
Make ahead: Assemble the casserole up to a day ahead and refrigerate. You may need to slightly decrease baking time since the pasta will start absorbing liquid.
Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes. Freezing is not recommended.

Nutrition