Dump and Bake Meatball Casserole is the ultimate one-dish dinner made with uncooked pasta, marinara sauce, frozen meatballs, and gooey mozzarella cheese.
You know those days when you’re running on fumes, and dinner is the last thing you want to deal with? That was me the first time I made this Dump and Bake Meatball Casserole. I was juggling a million things, and the idea of boiling pasta and cleaning extra dishes felt like a personal attack. Sound familiar?
I stared at my pantry, hoping for inspiration (or a miracle). That’s when I spotted a box of rotini and a jar of marinara. Then, like a true MVP, my freezer offered up a bag of frozen meatballs. It was a lightbulb moment: What if I just threw everything into one dish and let the oven work its magic? The result? A cheesy, saucy, meatball-packed casserole that had my family asking for seconds—and maybe thirds.
It wasn’t perfect the first time. The pasta needed a little more stirring, and I went overboard with the cheese (is that even a thing?). But now, it’s a staple in my house. It’s one of those dishes that feels like a warm hug after a long day, and honestly, who doesn’t need that?
Why You’ll Love This Dump and Bake Meatball Casserole Recipe?
- Effortless Cooking: No boiling, no extra pans—just mix, bake, and eat.
- Family Favorite: It’s cheesy, comforting, and packed with meatballs. Even picky eaters love it.
- Quick Cleanup: One baking dish = way less time spent scrubbing.
- Endlessly Customizable: Use what you’ve got and make it your own.
Ingredient Notes:
Let’s break down what makes this casserole so good—and so easy:
- Rotini Pasta: The spiral shape is perfect for holding onto all that sauce and cheese. Don’t have rotini? Penne or shells work too.
- Water: Yep, plain water. It cooks the pasta right in the sauce, so it soaks up all that flavor.
- Marinara Sauce: Use your favorite jarred sauce or homemade if you’re feeling fancy. I love a chunky one for extra texture.
- Frozen Meatballs: These are the real MVPs. Make sure they’re thawed so everything cooks evenly.
- Kosher Salt: A pinch brings out the flavors of the sauce and pasta—don’t skip it!
- Mozzarella Cheese: Melty, golden goodness. Pro tip: Go heavy-handed. You won’t regret it.
How To Make Dump and Bake Meatball Casserole?
This casserole is so simple, you’ll feel like you’re cheating—but in the best way possible.
- Preheat the Oven
Start by preheating your oven to 425°F. Spray a 9×13-inch baking dish with cooking spray to make cleanup even easier. - Dump and Mix
Pour the uncooked pasta into the dish, followed by the water, marinara sauce, thawed meatballs, and a pinch of kosher salt. Give it all a good stir to coat the pasta and evenly distribute the meatballs. Cover tightly with aluminum foil. - Bake and Stir Midway
Pop the dish into the oven and bake for 35 minutes. Halfway through, carefully remove the foil (watch out for steam!) and stir everything together. This ensures the pasta cooks evenly and soaks up all that saucy goodness. - Add Cheese and Finish Baking
Once the pasta is tender, stir the casserole one last time and sprinkle a generous layer of shredded mozzarella cheese over the top. Bake uncovered for another 5–8 minutes, just until the cheese is melted and bubbly. - Serve and Enjoy
Let the casserole cool for a few minutes—if you can wait! Garnish with freshly grated Parmesan or chopped parsley if you’re feeling fancy, and serve it up.
Storage Options:
- Refrigerator: Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- Freezer: This casserole freezes beautifully. Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Variations and Substitutions:
This recipe is super flexible. Here are some fun ways to mix it up:
Want To Save This Recipe?
- Cheese Swap: Try provolone, Parmesan, or even a mix of Italian cheeses for a different vibe.
- Veggie Additions: Throw in some spinach, mushrooms, or diced zucchini for extra nutrients.
- Spicy Kick: Use a spicy marinara sauce or add a pinch of red pepper flakes.
- Different Meatballs: Turkey, chicken, or plant-based meatballs all work beautifully.
- Gluten-Free: Swap the pasta for a gluten-free version, but keep an eye on the cooking time.
What to Serve with Dump and Bake Meatball Casserole?
This casserole is a meal on its own, but pairing it with a side takes it to the next level:
- Garlic Bread: Because more carbs = more happiness.
- Simple Salad: A crisp, tangy salad cuts through the richness of the casserole.
- Steamed Veggies: Broccoli or green beans are quick and easy options.
- Tomato Soup: Double up on the cozy vibes with a light soup starter.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. Assemble the casserole (minus the cheese topping), cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when you’re ready to cook.
Can I use fresh meatballs instead of frozen?
Totally! Just make sure they’re fully cooked before adding them to the dish.
What if my pasta isn’t fully cooked?
No problem—just cover the dish with foil again and bake for another 5–10 minutes. The pasta will soften right up.
Dump and Bake Meatball Casserole is the kind of recipe that feels like a lifesaver on busy nights. It’s comforting, ridiculously easy, and packed with flavor. Give it a try, and let me know how it goes! Did you stick to the recipe, or did you put your own spin on it? I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Dump and Bake Meatball Casserole Recipe
Ingredients
- 1 box 16 ounces of uncooked rotini pasta
- 3 c of water
- 1 jar 24 ounces of pasta sauce
- 1 bag 14 ounces of frozen, precooked meatballs, thawed
- 1 tsp of kosher salt
- 2 c of shredded mozzarella cheese
Instructions
- Preheat and Prepare the Baking Dish: Start by heating your oven to 425°F. Lightly spray a 9x13-inch baking dish. With cooking spray. To prevent sticking.
- Assemble the Casserole: Place the uncooked rotini pasta. Into the prepared baking dish. Pour in the water. And pasta sauce. Then add the thawed meatballs. And sprinkle in the kosher salt. Gently mix all the ingredients together. To ensure even distribution. Cover the dish securely. With aluminum foil.
- Bake the Casserole: Transfer the baking dish. To the preheated oven. And bake for 35 minutes. About halfway through the baking time. Remove the dish. And give everything a good stir. To promote even cooking.
- Add the Cheese and Finish Baking: After the initial baking period. Take off the foil. And give the pasta another stir. Sprinkle the shredded mozzarella cheese evenly. Over the top of the casserole. Return the dish to the oven. And bake uncovered for an additional 5-8 minutes. Or until the cheese has melted. And is bubbly.
- Serve: Once the cheese is fully melted. Remove the casserole from the oven. For an extra touch of flavor. You can garnish with grated parmesan cheese. Or some freshly chopped parsley before serving. Enjoy your delicious Dump and Bake Meatball Casserole!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
