This Dump & Bake Meatball Casserole is comfort food made easy! You just mix all the tasty ingredients—meatballs, pasta, and sauce—in one dish, and bake it until bubbly!
I love that it’s a no-fuss recipe; perfect for those busy weeknights. Plus, who can resist the cheesy goodness on top? It’s like a warm hug on a plate! 😄
Key Ingredients & Substitutions
Rotini Pasta: I recommend using rotini because its spirals hold onto the sauce and flavors well. If you don’t have rotini, other short pastas like fusilli, penne, or even shells work great!
Frozen Meatballs: Pre-cooked frozen meatballs make this meal super simple. However, if you have homemade meatballs or prefer turkey or veggie meatballs for a lighter option, those will work well too!
Marinara Sauce: Store-bought marinara is convenient, but I enjoy using homemade if I have the time. You can also substitute with Alfredo sauce for a creamy twist or any flavored sauce you like!
Cheeses: I love the gooeyness of mozzarella, but feel free to mix it up! Try cheddar, provolone, or even a dairy-free cheese if you need to accommodate dietary restrictions.
How Do I Ensure My Pasta Cooks Perfectly in the Casserole?
One key to perfect pasta in this casserole is making sure it’s well covered by liquid. Here’s how you can do that:
- When combining ingredients, stir gently, ensuring all pasta pieces are submerged in the sauce and liquid.
- Cover the dish with foil tightly to prevent steam from escaping. This keeps the moisture in, allowing the pasta to cook through.
- Keep an eye on the baking time. If you notice the pasta needs a bit more time, just extend baking slightly.
Following these tips will give you pasta that’s perfectly tender and flavorful in no time!
Dump & Bake Meatball Casserole
Ingredients You’ll Need:
For the Casserole:
- 12 oz dry rotini pasta (or other short pasta like fusilli)
- 1 lb frozen pre-cooked meatballs
- 4 cups marinara sauce (store-bought or homemade)
- 2 cups water or broth
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil (optional, for greasing the baking dish)
Optional Garnish:
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This casserole takes about 10 minutes to prepare and roughly 1 hour to bake. That’s 45 minutes for the pasta and meatballs to cook together, and an additional 10-15 minutes for the cheese to get all melty and delicious. In no time, you’ll be enjoying a warm, cheesy meal!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 375°F (190°C). While it heats up, grab a 9×13-inch casserole dish and lightly grease it with some olive oil or nonstick spray to prevent sticking. Simple and easy!
2. Combine Ingredients:
In your greased baking dish, add the uncooked dry rotini pasta first, spreading it out evenly. Next, toss in the frozen meatballs over the pasta. This helps the meatballs cook through while the pasta absorbs all that delicious flavor!
3. Add Sauce and Liquid:
Now, pour the marinara sauce all over the pasta and meatballs. Make sure to add the water or broth as well. Gently mix everything together to ensure the pasta is mostly submerged in the sauce, which is key for cooking it perfectly. If you like, sprinkle a little salt and pepper to taste.
4. Bake Covered:
Cover the casserole dish tightly with aluminum foil. This step is super important to keep the steam locked in place while baking! Pop it in the oven and let it bake for about 45 minutes. You want the pasta to be nice and tender and the meatballs heated through.
5. Add Cheese and Bake Again:
Once the first 45 minutes are up, take out the casserole and carefully remove the foil. It might be steamy, so watch out! Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. This cheesy layer is what makes it oh-so-delicious!
6. Final Bake:
Return the uncovered casserole to the oven and bake for an additional 10-15 minutes. This will allow the cheese to melt and get a nice golden color on top. It’ll look and smell amazing!
7. Garnish and Serve:
When it’s done, take it out of the oven and let it cool for a couple of minutes. Before serving, you can sprinkle some chopped fresh parsley on top for a pop of color and freshness. Serve it hot—perhaps with some garlic bread or a green salad on the side!
This easy Dump & Bake Meatball Casserole is a comforting meal perfect for weeknights. Minimal prep and big flavor make it a family favorite. Enjoy! 🍽️
Can I Use Fresh Meatballs Instead of Frozen?
Absolutely! If you’re using fresh homemade meatballs, you’ll want to bake the casserole a bit longer to ensure they’re fully cooked through. Aim for about 60-65 minutes total bake time, adjusting as necessary until the pasta is tender and the meatballs are cooked to your liking.
Can I Substitute the Pasta with Zucchini Noodles?
You can, but keep in mind that zucchini noodles have a higher water content. If using zucchini noodles, reduce the cooking time by about 15-20 minutes and consider decreasing the liquid slightly to prevent the dish from becoming too watery.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or oven until warmed through. You may want to add a splash of water or sauce to keep it from drying out.
Can This Dish Be Made Ahead of Time?
Yes! You can assemble the casserole ahead of time and keep it covered in the fridge for up to 24 hours before baking. Just add an additional 10-15 minutes to the baking time if it’s going in the oven straight from the fridge.