This fried cabbage recipe is a quick 20 minute side dish with smoky bacon and tangy apple cider vinegar and crisp tender cabbage that works with green red or purple varieties and that same spirit of simplicity is exactly what inspired this Dump and Bake Meatball Casserole. It is built around convenience and pantry staples and it comes together in one baking dish without extra steps or complicated prep.

Dump and Bake Meatball Casserole keeps dinner straightforward and dependable while still delivering a hearty pasta meal that feels complete. I like how everything bakes together in one dish which means fewer dishes to wash and more time to relax while the oven does the work.

Ingredients

Here’s what I use for this recipe. You can always adjust based on what you have on hand.

Uncooked rotini pasta: Forms the base of the casserole and absorbs flavor as it bakes.
Frozen fully cooked meatballs: Adds protein and makes this recipe incredibly convenient.
Marinara sauce: Brings rich tomato flavor and keeps the pasta moist while baking.
Water or broth: Helps cook the pasta directly in the oven without boiling first.
Shredded mozzarella cheese: Melts over the top for a classic cheesy finish.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds mild warmth and balance.
Fresh parsley: Optional garnish that brightens the finished casserole.

Tools You’ll Need

9×13 inch baking dish: Holds all ingredients and allows even baking.
Aluminum foil: Covers the dish to trap steam and cook the pasta properly.
Mixing spoon: Helps combine the pasta and sauce evenly.
Measuring cups: Ensures the correct ratio of liquid to pasta.
Oven mitts: Protect your hands when removing the hot casserole from the oven.

Instructions

Step 1: Assemble the Base

I start by preheating the oven to 400°F. In a 9×13 inch baking dish, I spread the uncooked rotini evenly across the bottom. Then I pour the marinara sauce directly over the pasta and add the measured water or broth. I sprinkle in salt and black pepper and stir everything gently to make sure the pasta is mostly submerged in liquid so it cooks evenly in the oven.

Step 2: Add the Meatballs

Next, I arrange the frozen fully cooked meatballs right on top of the sauced pasta. I press them down slightly so they sit snugly in the mixture. I do not thaw them beforehand because they heat through perfectly as the casserole bakes. This keeps preparation simple and quick.

Step 3: Cover and Bake

I tightly cover the baking dish with aluminum foil. This step is important because it traps steam which cooks the pasta properly without drying it out. I bake the casserole for about 35 to 40 minutes. Around the 30 minute mark I carefully remove the foil and check that the pasta is tender. If it needs a few more minutes I cover it again and continue baking.

Step 4: Add the Cheese

Once the pasta is tender, I remove the foil and sprinkle shredded mozzarella evenly over the top. I return the dish to the oven uncovered and bake for another 10 to 15 minutes until the cheese is melted and lightly golden. I let it rest for about 5 minutes before serving so everything sets up nicely.

Tips

I always make sure the pasta is fully covered with sauce and liquid before baking because that ensures even cooking. If you prefer a saucier casserole, you can add an extra half cup of marinara. I sometimes mix in Italian seasoning or red pepper flakes for more flavor. For extra richness, a handful of shredded Parmesan on top along with mozzarella creates a deeper cheesy layer.

Ways to Serve

I like serving Dump and Bake Meatball Casserole straight from the baking dish at the table because it keeps the meal casual and inviting. A simple green salad with a light vinaigrette pairs well and balances the richness of the cheese. Warm garlic bread or sliced baguette is perfect for scooping up any extra sauce. For a heartier spread, I sometimes add roasted vegetables on the side to round out the meal.

Storage Instructions

I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I prefer using the oven at a low temperature to maintain the texture of the pasta and melted cheese. If using the microwave, I add a small splash of water before reheating to keep it from drying out. This casserole also freezes well once cooled and I wrap it tightly before freezing for up to two months.

Frequently Asked Questions

Can I use fresh meatballs in Dump and Bake Meatball Casserole?

Yes, but make sure they are fully cooked before adding them to the casserole so the baking time remains accurate.

Do I have to cook the pasta first for Dump and Bake Meatball Casserole?

No, the pasta cooks directly in the oven with the sauce and liquid which makes this recipe especially convenient.

What type of pasta works best for Dump and Bake Meatball Casserole?

Short sturdy shapes like rotini or penne work best because they hold their texture during baking.

Can I prepare Dump and Bake Meatball Casserole ahead of time?

Yes, you can assemble it a few hours in advance and refrigerate it before baking. You may need to add a few extra minutes to the cooking time if baking straight from the fridge.

See You in the Kitchen

I hope you try this Dump and Bake Meatball Casserole for your next family dinner. It is simple to prepare and always satisfying which makes it one of my favorite busy night meals. If you make it, let me know how it turned out and what sides you served alongside it. Don’t forget to save this recipe so it is ready whenever you need an easy comfort dish.

Happy Cooking!