Description
This Dump and Bake Meatball Casserole is a simple, one-dish meal perfect for busy weeknights. Combining marinara sauce, uncooked pasta, cocktail-size Italian meatballs, and melty mozzarella cheese, it requires minimal prep and yields a hearty, comforting casserole baked to perfection.
Ingredients
Sauce and Seasonings
- 1 (31-32 ounce) jar marinara sauce
- 3 cups water
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Main Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 14 ounces frozen fully-cooked miniature (cocktail-size) Italian-style meatballs, thawed
Cheese and Garnish
- 2 cups shredded mozzarella cheese or Italian blend cheese
- Optional: Parmesan cheese for garnish
- Optional: Fresh chopped herbs such as basil or parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Sauce and Seasonings: In the prepared baking dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder until evenly blended.
- Add Pasta and Meatballs: Add the uncooked rotini pasta and thawed miniature Italian meatballs to the sauce mixture. Stir gently to combine, ensuring everything is spread evenly. Use a spoon to press the noodles down so they are mostly submerged in the liquid to ensure proper cooking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. This allows the pasta to cook in the sauce and the meatballs to heat through.
- Check and Stir: Carefully remove the foil and stir the casserole gently. Check the pasta’s doneness; it should be al dente, meaning firm but nearly cooked. If the pasta is still too firm, cover again and bake for an additional 5 to 10 minutes before checking once more.
- Add Cheese and Finish Baking: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Bake uncovered for 5 to 10 minutes more, until the cheese is melted and bubbly and the pasta is tender.
- Garnish and Serve: Optionally, garnish with grated Parmesan cheese and fresh chopped herbs such as basil or parsley for an extra fresh flavor. Serve warm.
Notes
- You can use any shape of pasta, but rotini works best for holding sauce and meatballs.
- Make sure meatballs are fully thawed before mixing into the dish to ensure even heating.
- Adjust seasoning as needed, especially salt, depending on the saltiness of your marinara sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, add red pepper flakes or use spicy marinara sauce.
