This Dump-and-Bake Meatball Casserole mixes all of your favorite Italian flavors in one easy, comforting meal. A convenient, delicious meal that you can put straight into the oven and then straight onto the table, it’s tender rotini pasta with marinara sauce, juicy cocktail-size meatballs and gooey mozzarella cheese. All you have to do is layer, bake, and enjoy this hearty, family-friendly casserole!
Why You’re Going to Love This Dump-and-Bake Meatball Casserole:
Easy Prep: Just mix the ingredients and stick it in the oven — there is no boiling pasta or pre-cooking meatballs!
Italian Comfort Food in One Dish: This pasta combines all the best flavors of Italian food into one dish: saucy, tender pasta with juicy meatballs and melted cheese, all in a single pan.
Family-Friendly: This a comforting cheesy dish, that is as fun to eat as it is delicious for kids and adults.
Easy to Customize: Add more veggies, different cheeses, or herbs were you able to tailor this to your tastes.
Minimal Clean-Up: Because this uses just one dish, there are fewer dishes to wash — which really makes this an easy dinner prep all around.
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Key Ingredients:
Rotini Pasta
Pick the Right Pasta: Rotini’s spiral shape is ideally suited to trap sauce and cheese, but feel free to substitute penne, ziti or other short pasta, if that’s what you have on hand.
Dry Pasta: You do not need to cook the pasta beforehand—the sauce (and water) will cook it in the baking dish.
Gluten-Free: Use gluten-free rotini or another short pasta, if you prefer.
Marinara Sauce
Marinara sauce is the backbone of the dish, so choose a good-quality sauce, with rich, balanced flavors. For the best taste, choose a jar with no extra sugar or artificial ingredients.
Homemade Option: For those with time, homemade marinara brings a different depth. Just simmer crushed tomatoes with garlic, onion and Italian herbs for a delightful sauce.
Meatballs
Cocktail-Size Meatballs: Small, already-cooked-through meatballs are best here because they heat through quickly and blend seamlessly with the pasta. If using previously frozen, be sure they’re thawed.
Store-Bought or Homemade: For convenience, use store-bought, or if you have the time, make your own small meatballs from scratch. Ground meat seasoned like Italian sausage (especially beef or turkey) works too.
Mozzarella Cheese
Melty and Delicious: Mozzarella adds a rich, gooey finish to the casserole. Go for an Italian blend or mozzarella for traditional flavor.
Other Cheese Options: Stir in shredded Parmesan or even provolone for more flavor depth.
Optional Additions
Parmesan Cheese: Sprinkling grated Parmesan onto the browning pizzas just before serving gives them a nutty, savory lift that works well with the mozzarella.
Fresh Herbs: Topping with basil, oregano or parsley as a garnish imparts a fresh, bright contrast to the rich casserole.
List of ingredients with amounts & instructions are located in the recipe card below
Here is a step-by-step guide to making this amazing Meatball and Pasta Casserole:
Step 1: Preheat the Oven
Set the Oven Temperature:
Preheat the oven to 425°F (220°C). The higher heat is key to cooking the casserole both evenly and quickly.
Step 2: How To Make Baked Rigatoni
Combine Ingredients:
In a large baking dish, combine uncooked rotini pasta, marinara sauce, water, and fully-cooked meatballs.
Ensure the sauce envelops the majority of the pasta and is distributed amongst the meatballs evenly.
Step 3: Bake the Casserole
Cover and Bake:
Tightly cover the baking dish with aluminum foil. This traps steam, allowing the pasta to cook evenly.
Cover with a lid and transfer to the preheated oven, where you will bake for 30 minutes, letting the pasta soak up that sauce and meld all those flavors together!
Step 4: Check and Stir
Remove the Foil:
After 30 minutes, peel back the foil from the casserole dish, taking care of the hot steam.
Stir the Casserole:
Give the casserole a stir to make sure the pasta is cooking evenly and examine whether it is tender.
Step 5: Add the Cheese
Top with Cheese:
Then evenly sprinkle mozzarella cheese over all of the casserole.
Bake Uncovered:
Cover the dish and return it to the oven to bake for 10 additional minutes, until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Let It Rest:
When cheese is all melted, take casserole out of oven and let it stand for several minutes to set.
Garnish and Serve:
Add freshly chopped herbs (like basil, oregano, or parsley) to the top, and sprinkle more grated Parmesan cheese for flavor.
Serve Hot:
Hot this casserole should be served and enjoy the comfort!
Serving Suggestions:
Want to make this meal even heartier? Here are some sides and extra that go great with this Meatball Casserole:
Garlic Bread: Garlic bread or breadsticks served warm to dip in the sauce.
Caesar Salad: A crisp Caesar salad — romaine, croutons and Parmesan — plays well with the rich flavors of the casserole.
Steamed Vegetables: Serve broccoli or green beans on the side for an added nutritious and balanced element.
Simple Italian Salad: Using the usual cherry tomatoes, cucumbers, red onion and Italian dressing, a salad with this is a perfect way to lighten the meal.
Storage and Meal Prep Tips:
This casserole is great for leftovers or make-ahead meals. Here’s how to save it for later, and reheat it.
Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven, at 350°F (175°C) until latent, or in the microwave for a faster option.
Freezing: Freeze it in airtight containers, up to 2 months. For optimal results, thaw in the refrigerator overnight and reheat in the oven.
Make-Ahead: Prepare the casserole ahead of time (but do not bake) and keep it covered in the fridge for up to 24 hours. And when the time comes, you stick it in the oven!
Variations to Try:
This Dump-and-Bake Meatball Casserole is a flexible dish — beat if you wish to put your spin on it. Here are a few ideas:
Add Veggies: Add sliced mushrooms, diced zucchini, or spinach for extra nutrition.
Spicy meatball casserole: Use spicy Italian sausage meatballs, add a pinch of red pepper flakes, or drizzle a little hot sauce for heat.
Three-Cheese Casserole: Stir in Parmesan and provolone along with the mozzarella for a more layered cheesy flavor.
Swap the Pasta: Use a different shape, such as penne or bowtie, to change the texture.
Meat Lovers’ Version: Add cooked sausage slices, bacon bits or pepperoni slices for a hearty variation.
Conclusion:
A comfort food that’s also a dump-and-bake recipe, you’ll love the ease and flavor in this casserole, which pulls together the traditional Italian meal (minus the work) with Dump-and-Bake Meatball Casserole. Ideal for busy nights, family get-togethers or whenever you require a quick, filling dinner, this one-pan marvel is sure to be a keeper. Take a bite of all things cheesy and savory!
Dump and Bake Meatball Casserole
Ingredients
- 16 ounces uncooked rotini pasta
- 25 ounces jar marinara sauce
- 3 cups water
- 14 ounces fully-cooked miniature meatballs thawed if frozen
- 2 cups shredded mozzarella cheese or Italian blend
- Parmesan cheese optional, for extra flavor
- Fresh chopped herbs such as basil, oregano, and parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C) to ensure even and quick cooking.
- In a large baking dish, combine the uncooked rotini pasta, marinara sauce, water, and fully-cooked meatballs. Stir to distribute the meatballs and make sure the sauce covers most of the pasta.
- Cover the baking dish tightly with aluminum foil to trap steam and cook the pasta evenly. Place in the oven and bake for 30 minutes.
- After 30 minutes, carefully remove the foil, stir the casserole to ensure even cooking, and check if the pasta is tender.
- Sprinkle mozzarella cheese over the top, then bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the casserole from the oven and let it sit for a few minutes. Sprinkle with grated Parmesan cheese and fresh herbs like basil, oregano, or parsley before serving.