Discover an effortless dinner solution with our Dump and Bake Meatball Casserole recipe! Just layer ingredients, bake, and enjoy a hearty meal with minimal effort. Perfect for busy weeknights!
Course Main Course
Cuisine American, Italian
Keyword casserole, meatball
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 869kcal
Ingredients
16ozrotini pasta1 pound
26ozmarinara sauce1 jar - 24-26 ounces
16ozdiced tomatoes1 can - 14-16 oz
1cupwater or beef broth
32ozmeatballsfrozen fully cooked, 1 bag - 28-32 oz
2cupsmozzarella cheeseshredded, divided
½cupParmesan cheesegrated
2teaspoonsItalian seasoning
salt and pepper to taste
Chopped fresh parsley (for garnish, optional)
Instructions
Preheat the oven to 375°F (190°C).
Prepare a 9x13 casserole dish with nonstick cooking spray.
Combine the rotini pasta, marinara sauce, diced tomatoes, water or beef broth, frozen meatballs, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, Italian seasoning, salt, and pepper in the prepared baking dish. Mix everything until the pasta and meatballs are evenly coated with the sauce.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 35-40 minutes. Check to see if the pasta is tender and the meatballs are heated through. Gently stir the pasta and meatballs. Replace the foil and continue baking for 10 minutes if needed.
Once the pasta is cooked, remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Return the uncovered dish to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley if desired.