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Dump-and-Bake Meatball Casserole

An effortless one-pan dinner where uncooked pasta, frozen meatballs, and sauce bake together to create a cheesy, comforting masterpiece.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Casserole, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 package (24 oz) frozen meatballs fully cooked
  • 1 box (16 oz) rotini pasta uncooked
  • 1 jar (24 oz) marinara sauce
  • 3 cups water
  • 2 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
Seasonings
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 Baking Dish
  • Aluminum Foil
  • Mixing Spoon

Method
 

  1. Preheat oven to 425°F (220°C). Grease a 9x13 inch baking dish.
  2. In the baking dish, combine uncooked pasta, frozen meatballs, marinara sauce, water, Italian seasoning, and garlic powder.
  3. Stir well to combine. Ensure the pasta is submerged in the liquid as much as possible to ensure even cooking.
  4. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  5. Remove from oven, carefully remove foil, and stir. Check pasta for doneness. If nearly done, proceed. If hard, cover and bake 5-10 more minutes.
  6. Sprinkle mozzarella and parmesan cheese evenly over the top.
  7. Bake uncovered for 10-15 minutes more, until cheese is melted and bubbly.
  8. Let sit for 5-10 minutes before serving to allow sauce to thicken slightly.

Notes

Use a robust pasta shape like rotini or penne; avoid spaghetti as it clumps. For extra veggies, stir in spinach before the final cheese melt.