Description
If you’re looking for a quick dinner idea that’s hearty, kid-friendly, and downright cozy, this Dump and Bake Meatball Casserole checks every box. Tender pasta, juicy meatballs, and melty cheese all baked together in one dish—no boiling required! It’s the perfect easy dinner recipe when you need comfort food fast. Ideal for weeknights, meal prep, or a crowd-pleasing potluck dish.
Ingredients
12 oz rotini pasta
24 oz marinara sauce
3 cups water
1 lb frozen Italian-style meatballs
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
Fresh chopped parsley (optional)
Instructions
1. Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil.
2. Add rotini pasta, marinara sauce, and water into the baking dish. Stir to combine evenly.
3. Arrange the frozen meatballs on top of the pasta mixture. Do not thaw.
4. Cover the dish tightly with foil and bake for 35 minutes.
5. Remove foil, stir the mixture gently, and top with shredded mozzarella.
6. Bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
7. Let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
Don’t skip the foil during the first bake—it locks in moisture and helps the pasta cook evenly.
You can substitute penne or rigatoni if rotini isn’t available.
Add in baby spinach, zucchini, or mushrooms before baking for extra veggies.
Nutrition
- Serving Size: 1 generous portion
- Calories: 495
- Sugar: 7g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
Keywords: quick dinner, easy casserole, meatball pasta, weeknight dinner