Dump and Bake Meatball Casserole

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

Cook Time 45

Total Time 55

Servings servings

Calories 869kcal

Ingredients

16 oz rotini pasta 1 pound
26 oz marinara sauce 1 jar - 24-26 ounces
16 oz diced tomatoes 1 can - 14-16 oz
1 cup water or beef broth
32 oz meatballs frozen fully cooked, 1 bag - 28-32 oz
2 cups mozzarella cheese shredded, divided
½ cup Parmesan cheese grated
2 teaspoons Italian 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.

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