Description
This Dump and Bake Meatball Casserole is a simple, comforting one-pan meal perfect for busy weeknights. Combining rotini pasta, marinara sauce, water, and fully-cooked miniature meatballs, this casserole comes together quickly with minimal prep. Topped with a generous layer of shredded mozzarella or Italian blend cheese, it bakes until bubbly and golden. Optional garnishes like Parmesan cheese and fresh herbs elevate the flavor for a satisfying family meal.
Ingredients
Scale
Pasta and Sauce
- 1 (16 ounce) package uncooked rotini pasta
- 1 (24 or 25 ounce) jar marinara sauce
- 3 cups water
Meatballs & Cheese
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs
- 2 cups shredded mozzarella cheese or Italian blend cheese
Optional Garnishes
- Parmesan cheese
- Fresh chopped herbs such as basil, oregano, or parsley
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large casserole or baking dish, evenly spread the uncooked rotini pasta. Pour the jar of marinara sauce over the pasta, then add 3 cups of water. Stir gently to combine the pasta, sauce, and water without removing the pasta from the dish.
- Add Meatballs: Evenly distribute the fully-cooked miniature meatballs over the surface of the pasta mixture.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for about 50 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Add Cheese: Remove the foil carefully, sprinkle the shredded mozzarella or Italian blend cheese evenly over the top of the casserole. Return to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Optionally, sprinkle Parmesan cheese and freshly chopped herbs like basil, oregano, or parsley on top before serving for added flavor and color.
Notes
- Use fully cooked meatballs to save time and ensure thorough heating during baking.
- You can substitute rotini with other short pasta shapes like penne or rigatoni.
- Feel free to add vegetables such as spinach or bell peppers for extra nutrition.
- If you prefer a thicker sauce, reduce water to 2 1/2 cups.
- Covering the dish during baking traps steam to cook the pasta perfectly.
- Leftovers can be refrigerated and reheated easily in the oven or microwave.
Keywords: meatball casserole, baked pasta, easy dinner, one dish meal, comfort food, rotini pasta, marinara meatballs