Dump-and-Bake Meatball Casserole with Veggies

5 from 3 votes

Dump-and-Bake Meatball Casserole with Veggies

You don’t even have to boil the pasta or sauté the vegetables for this easy, cheesy, dump-and-bake meatball casserole with veggies!

Course Dinner

Cuisine American, Italian

Keyword dump and bake meatball casserole, Meatball Casserole

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 463kcal

Author Blair Lonergan

Ingredients

1 (16 ounce) package uncooked mezzi rigatoni pasta (or other similar short pasta shape such as rotini or penne)
1 (24 or 25 ounce) jar marinara sauce
3 cups water
¼ cup red wine
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (use less, or omit entirely if you don’t like it spicy)
½ teaspoon garlic powder
¼ teaspoon onion powder
1 lb. (16 ounces) fully-cooked Italian-style miniature meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 small zucchini, coarsely grated
1 (8 ounce) container sliced mushrooms
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Kosher salt, to taste
Optional garnish: chopped fresh herbs, such as basil, oregano, or parsley

Instructions

Preheat oven to 425°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray.
In the prepared baking dish or in a separate large bowl, stir together uncooked pasta, marinara sauce, water, red wine, Italian seasoning, red pepper flakes, garlic powder, onion powder, meatballs, sun-dried tomatoes, zucchini, and mushrooms. Season with a good amount of salt to taste (I use at least 1 teaspoon of kosher salt); stir. Cover tightly with aluminum foil and bake for 45 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 and Parmesan over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).

Notes

Use a deep 13 x 9-inch dish with a capacity of at least 3 ½ - 4 quarts so that it can accommodate all of the raw ingredients without bubbling over. This is the dish that I've shown here.
Pick a dry red wine, such as Cabernet Sauvignon, Pinot Noir, Malbec, Shiraz, or Merlot. Use something that you enjoy drinking!
Thaw frozen meatballs in the refrigerator before adding them to the casserole.
Pick a high-quality, flavorful marinara sauce. 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, your brand of pasta, 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 much 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.
Don’t have mezzi rigatoni? You can substitute with other similar short pasta shapes such as penne, rotini, or elbows. Just pick a pasta that has a similar cooking time as the mezzi rigatoni (about 8-10 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
For an alcohol-free dish, omit the red wine and replace it with extra water or some beef broth.
Turkey meatballs, Italian meatballs, beef, chicken, or pork meatballs will all work. Pick your favorite! Just look for smaller meatballs labeled "mini," "bite-size," or "cocktail-size," which are better suited for a casserole.
I use frozen meatballs for convenience, but fresh, fully-cooked meatballs will also work in this recipe. Alternatively, you can cook 1 lb. of ground beef or Italian sausage and stir that into the casserole instead of meatballs.
For a vegetarian casserole, omit the meatballs and add an extra container of mushrooms instead.
Add buttered breadcrumbs on top for a crunchy texture.
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 35-40 minutes, as it may be done slightly sooner than the larger pan.

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