Description
This Dump and Bake Meatball Casserole is an effortless weeknight winner that combines juicy meatballs, flavorful marinara sauce, and cheesy rotini pasta—all baked to perfection in one dish. Ideal for family dinners or gatherings, this crowd-pleaser requires minimal prep work while delivering maximum comfort.
Ingredients
Scale
- 16 ounces uncooked rotini pasta
- 24–25 ounces marinara sauce
- 3 cups water
- 14 ounces fully cooked cocktail-size meatballs
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F (220°C).
- In a 9×13-inch baking dish, combine uncooked rotini, marinara sauce, water, and thawed meatballs. Stir well.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil, stir gently, and check if pasta is al dente; cover again if needed and bake for an additional 5–10 minutes.
- Sprinkle mozzarella cheese on top and bake uncovered for another 5–10 minutes until melted and bubbly.
- Garnish with optional Parmesan cheese or fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of casserole (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg