Description

Looking for the best Dump and Bake Meatball Casserole recipe? This easy, quick, and simple dinner idea is perfect for busy weeknights, potlucks, and family gatherings. Made with pantry staples and baked in one dish, it is a healthy comfort food option that saves time and cleanup. Great for meal prep, freezer friendly, and perfect for holidays or casual dinners. Save this easy casserole idea for your next family meal.

Ingredients

Scale

3 cups uncooked rotini pasta
24 oz marinara sauce
3 cups water or low sodium broth
1 lb frozen fully cooked meatballs
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F. Spread 3 cups uncooked rotini evenly in a 9×13 inch baking dish.
Pour 24 oz marinara sauce and 3 cups water or broth over the pasta. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well to ensure pasta is mostly submerged.
Place 1 lb frozen fully cooked meatballs evenly over the pasta mixture, gently pressing them into the sauce.
Cover tightly with foil and bake for 35 to 40 minutes. Check pasta for tenderness and continue baking if needed.
Remove foil and sprinkle 2 cups shredded mozzarella cheese evenly over the top.
Bake uncovered for 10 to 15 minutes until cheese is melted and lightly golden. Let rest 5 minutes before serving. Garnish with 2 tablespoons chopped parsley.

Notes

Ensure pasta is covered with liquid to cook properly.
Add extra marinara for a saucier texture.
Use penne if rotini is unavailable.
Allow casserole to rest before serving for easier slicing.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 8g
Sodium: 520mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 24g
Cholesterol: 55mg