Dump and Bake Meatball Casserole Recipe
If you’re anything like me, you want dinner on the table fast without sacrificing flavor or fuss. That’s exactly why this Dump and Bake Meatball Casserole Recipe became an instant favorite in my household. It’s the kind of recipe you toss together in minutes, let the oven do its magic, and then serve up a cozy, comforting meal without all the stress. Plus, it’s perfect for those busy weeknights when you want something hearty but don’t have hours to cook.
What I love most is how flexible it is—this Dump and Bake Meatball Casserole Recipe works wonderfully for family dinners, casual gatherings, or even meal prep. The pasta, sauce, and meatballs meld together beautifully, so every bite is packed with rich flavors. Honestly, once you try this, you’ll keep it in your repertoire for those easy, no-fail dinners.
Ingredients You’ll Need
The ingredients for this Dump and Bake Meatball Casserole Recipe come together so nicely — each element plays a key role in layering the flavors and textures. With just a handful of pantry staples plus some cooked meatballs, you’ll have a crowd-pleaser ready in no time.
- Uncooked rotini pasta: I like rotini because its spirals trap the sauce and cheese perfectly, making every forkful satisfying.
- Marinara sauce: Grab your favorite jar of marinara—homemade or store-bought—just make sure it’s flavorful since it’s the heart of this dish.
- Water: Necessary for cooking the pasta right in the casserole, saving you from boiling pots on the stove.
- Fully-cooked miniature (cocktail-size) meatballs: These little gems add protein and convenience, no prepping or shaping needed.
- Shredded mozzarella or Italian blend cheese: Melty, gooey cheese is a must, and I sometimes mix mozzarella with a little parmesan for extra richness.
- Optional garnish – Parmesan cheese and fresh chopped herbs: These make the final dish pop with fresh flavor and a pretty finish.
Variations
I’m all about making recipes your own, so don’t hesitate to tweak this Dump and Bake Meatball Casserole Recipe. Over the years, I’ve tried a few fun twists that really work and keep the meal exciting.
- Vegetarian version: I swap out meatballs for plant-based alternatives or sautéed mushrooms—just as tasty but a great option if you’re skipping meat.
- Spicy kick: Adding a pinch of red pepper flakes to the marinara or mixing in some spicy Italian sausage meatballs gives it a little heat that my family loves.
- Extra veggies: Tossing in chopped bell peppers, spinach, or zucchini adds freshness and nutrition—I usually throw whatever I have in the fridge.
- Dairy-free cheese: I use dairy-free cheese blends when friends come over who have dietary restrictions, and it melts surprisingly well.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Assemble Your Layers
Start by preheating your oven to 350°F (175°C). In your casserole dish, dump in the uncooked rotini pasta, pour the marinara sauce over it, then add the 3 cups of water. Don’t stir yet—this is key so the pasta doesn’t stick prematurely.
Next, evenly scatter the fully-cooked miniature meatballs across the casserole. The beauty here is you don’t have to worry about cooking the meatballs separately; they’ll heat perfectly in the oven.
Step 2: Add Cheese and Bake
Sprinkle the shredded mozzarella or Italian blend cheese generously over the top. I like a thick blanket of cheese, but you can adjust depending on your preference for gooeyness. Now, cover your dish tightly with aluminum foil—this traps the steam and helps cook the pasta evenly.
Bake everything for about 50 to 60 minutes. Around the 45-minute mark, check to see if the pasta is tender (careful with steam when removing the foil). If you want the cheese golden and bubbly, remove the foil for the last 10 minutes.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
I usually finish off my Dump and Bake Meatball Casserole Recipe with a sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh basil or parsley. It adds a lovely pop of color and a fresh, herby bite that brightens the rich tomato and cheese flavors.
Side Dishes
This casserole holds its own but pairs beautifully with a simple green salad tossed in a zesty vinaigrette or some garlic bread to soak up any leftover sauce. Sometimes, I whip up roasted veggies or steamed broccoli for a complete, balanced meal.
Creative Ways to Present
For special occasions, I like to bake this casserole in individual ramekins or mini cast iron skillets—makes it feel a little fancier and perfect for portion control when serving guests. You can also garnish each serving with a small basil leaf or a drizzle of good olive oil to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Dump and Bake Meatball Casserole Recipe store well in an airtight container in the fridge for 3 to 4 days. I find the flavors actually deepen overnight, but be sure to cover it tightly so the pasta doesn’t dry out.
Freezing
This casserole freezes beautifully too. After it cools completely, pack it into a freezer-safe container or wrap the whole casserole dish tightly with foil, then plastic wrap. When you’re ready to enjoy it again, thaw overnight in the fridge before baking it again to heat through.
Reheating
I prefer reheating this Dump and Bake Meatball Casserole Recipe in the oven at 350°F (175°C) for about 20 minutes, covered with foil to keep the moisture. If you’re in a hurry, the microwave works too—just heat in short bursts and stir occasionally to avoid hot spots.
FAQs
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Can I use other types of pasta for the Dump and Bake Meatball Casserole Recipe?
Absolutely! While rotini works great because it holds onto the sauce so well, you can swap in penne, rigatoni, or even elbow macaroni. Just keep in mind the cooking time may vary slightly depending on the pasta’s shape and size.
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Do I need to pre-cook the pasta before baking?
Nope! That’s the beauty of this recipe—the pasta cooks right in the casserole with the sauce and water, saving you an extra pot to clean. Just be sure to check toward the end to make sure the pasta is tender and the liquid has been absorbed.
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Can I make this Dump and Bake Meatball Casserole Recipe ahead of time?
Yes! You can assemble it and store it covered in the refrigerator for up to 24 hours before baking. Just bake it a little longer if baking straight from the fridge to ensure it’s heated through.
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What type of meatballs work best?
I use fully-cooked miniature cocktail meatballs for convenience, but you can use homemade or any pre-cooked meatballs you like. Just make sure they’re already cooked to avoid undercooked meat in the casserole.
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Can I add extra vegetables to the casserole?
Definitely! Adding veggies like chopped spinach, bell peppers, or zucchini can boost nutrition and add texture. I usually stir them in before baking so they cook right along with everything else.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe has been a game-changer for me when life gets hectic but I still want to put a warm, delicious meal on the table. I hope you find it as comforting and uncomplicated as I do. Give it a try—you’ll have a new favorite weeknight go-to, and trust me, your family will thank you.
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is a simple, hearty one-pan meal that combines rotini pasta, savory marinara sauce, fully-cooked meatballs, and gooey melted cheese. Perfect for busy weeknights, this casserole requires minimal prep and cooks entirely in the oven, allowing flavors to meld beautifully for a comforting Italian-inspired dish.
Ingredients
Pasta and Sauce
- 1 (16 ounce) package uncooked rotini pasta
- 1 (24 or 25 ounce) jar marinara sauce
- 3 cups water
Meatballs and Cheese
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs
- 2 cups shredded mozzarella cheese or Italian blend cheese
Optional Garnish
- Parmesan cheese
- Fresh chopped herbs such as basil, oregano, or parsley
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the casserole will cook evenly once assembled.
- Combine Ingredients: In a 9×13 inch baking dish, combine the uncooked rotini pasta, marinara sauce, water, and fully-cooked meatballs. Stir gently to distribute everything evenly.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam. Bake in the preheated oven for about 50 minutes, or until the pasta is tender and most liquid is absorbed.
- Add Cheese: Remove the foil carefully and sprinkle the shredded mozzarella or Italian blend cheese evenly over the top of the casserole.
- Bake Until Cheese Melts: Return the casserole to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Optionally, garnish with freshly grated Parmesan cheese and chopped fresh herbs like basil, oregano, or parsley before serving. Let the casserole sit for a few minutes to settle before serving warm.
Notes
- Use fully-cooked meatballs to save time and ensure they heat through properly.
- Make sure to cover the casserole during most of the baking time to cook the pasta evenly in the sauce and water mixture.
- You can substitute any pasta shape you prefer, but rotini works best to hold the sauce and meatballs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
Keywords: meatball casserole, easy dinner, baked pasta casserole, one-pan meal, Italian casserole, rotini pasta recipe
