Dump and Bake Meatball Casserole Recipe
An easy baked pasta casserole made with uncooked rotini, frozen meatballs, pasta sauce, and mozzarella cheese. This simple dump-and-bake dinner requires minimal prep and delivers a hearty, family-friendly meal.
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Servings: 8
Ingredients
- 1 box 16 oz rotini pasta uncooked
- 3 cups water
- 1 jar 24 oz pasta sauce
- 1 bag 14 oz frozen pre-cooked meatballs thawed
- 1 teaspoon kosher salt
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Add the uncooked rotini pasta to the prepared baking dish. Pour in the water, followed by the pasta sauce, meatballs, and kosher salt. Stir gently to distribute the ingredients evenly.
- Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
- Bake for 35 minutes, removing the dish halfway through to stir the contents thoroughly. Re-cover and return to the oven.
- Remove the dish from the oven, stir once more, and evenly sprinkle the shredded mozzarella cheese over the top.
- Return the casserole to the oven, uncovered, and bake for an additional 5–8 minutes, or until the cheese is fully melted and lightly bubbling.
- Remove from the oven and allow the casserole to rest for a few minutes before serving. Garnish with grated Parmesan cheese or chopped fresh parsley, if desired.
Notes
To make this recipe gluten free, substitute the rotini pasta with a certified gluten-free pasta of similar size and shape. Ensure the pasta sauce and frozen meatballs are labeled gluten free, as some brands may contain wheat-based additives.