Dump and Bake Meatball Casserole
This one-pan meatball casserole is a quick and delicious meal, packed with classic Italian flavors. With pasta, marinara, and melty cheese, it’s a crowd-pleaser that’s perfect for busy nights.
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.
Notes
This easy one-pan casserole is perfect for busy nights! Serve with garlic bread and a side salad for a complete meal.
Nutrition
Calories: 580kcal
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