If you love an effortless dinner that tastes like it took hours to prepare, you absolutely must try this Dump and Bake Meatball Casserole Recipe. It’s the perfect combination of gooey melted cheese, hearty meatballs, and tender pasta all cooked together in one dish. What makes this dish so special is how easy it is to assemble—no boiling pasta ahead of time, no complicated steps—just dump everything in your baking dish and let the oven work its magic. It’s comfort food at its finest, perfect for busy weeknights or anytime you want a satisfying, crowd-pleasing meal without the fuss.
Ingredients You’ll Need
This recipe calls for simple, familiar ingredients that come together beautifully to create a rich and flavorful casserole. Each component plays a vital role: the uncooked rotini soaks up all the delicious sauce, the meatballs add hearty protein and texture, and the cheese melts to create that irresistible gooey blanket on top.
- Rotini pasta (16 oz): The spiral shape traps sauce perfectly, ensuring every bite is flavorful.
- Water (3 cups): This hydrates the pasta as it bakes, eliminating the need to pre-cook.
- Pasta sauce (24 oz jar): Choose your favorite marinara or tomato basil sauce to infuse robust flavor.
- Kosher salt (1 teaspoon): Essential for seasoning and enhancing all the flavors in the dish.
- Frozen precooked meatballs (14 oz): Thawed before use, these add savory meatiness without extra prep.
- Shredded mozzarella cheese (2 cups): Melts into a golden, bubbly topping that nobody can resist.
- Grated Parmesan cheese or fresh parsley (optional): Adds a burst of flavor and color at serving time.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to a hot 425°F (218°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and ensure easy cleanup. This simple prep step sets the stage for a perfectly cooked casserole.
Step 2: Assemble the Casserole
Now for the best part—dump everything in! Add the uncooked rotini pasta directly to the baking dish, then pour in the water and pasta sauce. Nestle the thawed meatballs around the pasta and sprinkle in the kosher salt. Give it all a gentle stir so that the ingredients are evenly distributed and ready to meld together while baking. Cover your dish tightly with aluminum foil to trap steam and ensure the pasta cooks perfectly.
Step 3: Bake and Stir
Bake the casserole covered for 35 minutes. At the halfway mark, very carefully remove the foil and stir the mixture. This helps everything cook evenly and prevents any sticking at the bottom. Then cover again with the foil and continue baking until the pasta is tender and the sauce is bubbling.
Step 4: Add the Cheese Topping
After the initial baking, take the casserole out and give it one more good stir. Sprinkle the shredded mozzarella cheese across the top in an even layer. Return the dish uncovered to the oven and bake for another 5 to 8 minutes, until the cheese is melted and lightly bubbly, creating that irresistible golden crust.
Step 5: Let It Rest and Garnish
Once baked, remove your Dump and Bake Meatball Casserole Recipe from the oven and let it cool for a few minutes. This helps everything set just enough for easy serving. If you like, finish with a sprinkle of grated Parmesan cheese or some fresh chopped parsley for extra flavor and a pop of color.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
A garnish can elevate your casserole from comforting to impressive in an instant. Grated Parmesan adds a salty kick while fresh parsley brings a bright, herbal note and beautiful green contrast that makes the dish look as good as it tastes.
Side Dishes
This casserole is wonderfully filling on its own, but pairing it with a crisp green salad or some roasted veggies balances out the meal with freshness and crunch. Garlic bread or warm dinner rolls are also classic companions that soak up any leftover sauce.
Creative Ways to Present
For a fun twist, serve the casserole family-style right from the baking dish, inviting everyone to dig in. Alternatively, portion it into individual ramekins for a charming presentation perfect for dinner parties or special occasions. You can even sprinkle extra cheese on top and broil for a minute for a decadent crust.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just cover tightly to keep moisture in and flavors fresh, so it’s ready to reheat without drying out.
Freezing
If you want to make this Dump and Bake Meatball Casserole Recipe ahead of time, it freezes beautifully. Assemble the casserole in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
Reheating
To reheat, warm individual portions in the microwave or place the entire casserole (covered with foil) in a 350°F oven until heated through and bubbly again. Adding a little fresh cheese on top before reheating keeps the cheesy goodness intact.
FAQs
Can I use fresh meatballs instead of frozen precooked ones?
Absolutely! Just make sure your meatballs are fully cooked before adding them to the casserole since this recipe isn’t designed to cook raw meat thoroughly.
Do I need to stir the casserole while baking?
Yes, stirring halfway through is key to ensuring the pasta cooks evenly and doesn’t stick to the bottom or clump together.
What type of pasta works best for this recipe?
Rotini is ideal due to its shape trapping sauce well, but you can also try penne or shells if you prefer.
Can I make a vegetarian version?
Totally! Swap out the meatballs for your favorite plant-based meat alternatives or add extra veggies like mushrooms and zucchini.
Is it okay to use homemade pasta sauce?
Of course! Homemade sauce works wonderfully and allows you to customize the flavor to your liking. Just use the same quantity as the jarred sauce.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe is truly a lifesaver when you want a hearty, delicious meal without the hassle. It’s foolproof, crowd-pleasing, and perfect for busy nights or any time comfort food is calling. Give it a try—you’re going to love how easy it is to create this homey, cheesy, meaty masterpiece!
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is a simple, fuss-free meal perfect for busy weeknights. Combining uncooked rotini pasta, precooked meatballs, pasta sauce, and cheese all in one dish, it bakes to cheesy, saucy perfection with minimal prep and cleanup.
Ingredients
Casserole Ingredients
- 1 box (16 oz) rotini pasta, uncooked
- 3 cups water
- 1 jar (24 oz) pasta sauce
- 1 teaspoon kosher salt
- 1 bag (14 oz) frozen precooked meatballs, thawed
- 2 cups shredded mozzarella cheese
Garnish (Optional)
- Grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Preheat and Prepare Dish. Preheat your oven to 425°F (218°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent the casserole from sticking.
- Combine Ingredients. In the prepared baking dish, add the uncooked rotini pasta, then pour in the water, pasta sauce, thawed precooked meatballs, and sprinkle the kosher salt over the top. Gently stir the mixture to combine all ingredients evenly. Cover the dish tightly with aluminum foil.
- Bake Covered. Place the covered baking dish in the preheated oven and bake for 35 minutes. Halfway through baking, carefully remove the foil and stir the casserole well to promote even cooking. Replace the foil and continue baking.
- Add Cheese and Bake Uncovered. After 35 minutes, remove the casserole from the oven and stir once more. Sprinkle the shredded mozzarella cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 5 to 8 minutes, or until the cheese is fully melted and bubbly.
- Finish and Serve. Remove the casserole from the oven and let it cool slightly. Garnish with grated Parmesan cheese or chopped fresh parsley if desired. Serve the casserole warm for a comforting and hearty meal.
Notes
- You can substitute rotini with other short pasta shapes like penne or elbows.
- Be sure to use thawed precooked meatballs for even heating; frozen meatballs might require longer baking time.
- Covering with foil during most of the bake traps moisture and cooks the pasta evenly.
- Stirring midway prevents pasta from drying out or sticking to the dish.
- Add more cheese or different varieties like provolone or cheddar for variation.
- Leftovers keep well in the fridge for 3-4 days and reheat nicely in the oven or microwave.
