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
Scale
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.
