If you’re searching for a no-fuss, crowd-pleasing dinner that feels like a warm hug on a plate, then this Dump and Bake Meatball Casserole Recipe is exactly what you need. Imagine tossing together simple, everyday ingredients—rotini pasta, savory meatballs, zesty pasta sauce, and plenty of melty mozzarella—into one baking dish and popping it in the oven. In less than an hour, a bubbling, cheesy, and satisfying casserole emerges, perfect for feeding a hungry family or impressing guests with very little effort. This recipe combines convenience with comforting flavors, making it one of my absolute favorite go-to meals for busy weeknights or cozy weekends alike.
Ingredients You’ll Need
The charm of this Dump and Bake Meatball Casserole Recipe is its simplicity paired with flavor-packed staples that you’ll likely have on hand. Each ingredient serves a purpose, contributing to the texture, taste, or vibrant color of the final dish. From hearty rotini pasta that holds sauce in its spirals to the rich, cheesy topping that pulls everything together, every component works in harmony to create pure comfort food bliss.
- Rotini pasta (16 oz): These spirals trap sauce wonderfully, ensuring every bite bursts with flavor.
- Water (3 cups): Essential for cooking the pasta right in the casserole without boiling separately.
- Pasta sauce (24 oz jar): Choose your favorite marinara or tomato basil to add robust flavor and tang.
- Kosher salt (1 teaspoon): A pinch to enhance all the natural flavors and season the dish perfectly.
- Frozen precooked meatballs (14 oz, thawed): The star protein—effortless and packed with savory goodness.
- Shredded mozzarella cheese (2 cups): Adds that irresistibly gooey, golden top layer everyone loves.
- Grated Parmesan cheese or chopped fresh parsley (optional): For a final burst of flavor and fresh color when serving.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Preheat Your Oven
First things first, get your oven warming up to 425°F (218°C). This high temperature is perfect to cook everything evenly and get that deliciously baked finish. Don’t forget to lightly spray your 9×13-inch baking dish with cooking spray—this little step makes cleanup much easier and keeps the casserole from sticking.
Step 2: Assemble the Casserole
This is where the genius of the Dump and Bake Meatball Casserole Recipe shines. Just dump the uncooked rotini pasta directly into the baking dish, then pour in the water and your jar of pasta sauce. Next, scatter the thawed meatballs on top and sprinkle with kosher salt. Give everything a gentle stir—just enough to mix but not so much that you mush the pasta. Cover the dish tightly with aluminum foil to trap steam and help the pasta cook perfectly in the sauce.
Step 3: Bake the Casserole
Pop the covered dish in the oven and bake for 35 minutes. At about the halfway mark, very carefully lift the foil and give the casserole another stir. This turns out to be key for even cooking and making sure those flavors meld beautifully. Once stirred, cover it back up and let it bake the rest of the time.
Step 4: Add Cheese and Finish Baking
After that initial baking, remove the foil and stir one last time to keep things uniform. Now for the best part: sprinkle those two cups of shredded mozzarella evenly over the top. Set the casserole back into the oven uncovered and bake for another 5 to 8 minutes, until the cheese melts into a bubbly, lightly golden blanket that makes your mouth water just looking at it.
Step 5: Serve and Enjoy
Once out of the oven, let the casserole cool just a bit before serving. If you want to go the extra mile, sprinkle on some grated Parmesan cheese or fresh parsley. Both add a little something special—a sharp, salty kick or a pop of green freshness that brightens every bite. Now dig in and revel in how easy and delicious this Dump and Bake Meatball Casserole Recipe is to make!
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
While the casserole is delicious on its own, garnishing it can elevate the presentation and flavor dramatically. I love sprinkling grated Parmesan cheese for that extra layer of salty richness. For a fresh, herby touch, chopped parsley adds a vibrant green color that makes the dish look fresh and inviting. Feel free to experiment with basil or even a pinch of red pepper flakes if you want a little heat!
Side Dishes
This casserole shines as a hearty main dish, but pairing it with a few simple sides can round out your meal beautifully. A crisp green salad with a tangy vinaigrette adds contrast and helps balance the richness. Garlic bread or warm crusty rolls are perfect for mopping up every last bit of that saucy goodness. Steamed or roasted veggies like broccoli or green beans provide some fresh crunch and color on the plate.
Creative Ways to Present
If you want to impress guests or make weeknight dinners feel special, try serving the casserole in individual ramekins for personal portions. You can also layer in extra vegetables or swap out mozzarella for a blend of Italian cheeses for a new flavor twist. For family-style meals, pop the entire casserole onto the table and let everyone help themselves—there’s something wonderfully comforting about sharing a big dish straight from the oven.
Make Ahead and Storage
Storing Leftovers
Leftover Dump and Bake Meatball Casserole Recipe is just as good the next day. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. When you’re ready, simply reheat portions in the microwave or oven until warmed through—easy leftovers make busy days less stressful!
Freezing
If you want to prep this casserole ahead of time, it freezes beautifully. Assemble the casserole as directed but don’t bake it—cover it tightly with foil and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator and bake according to the instructions, adding a few extra minutes if needed. This is a fantastic meal prep hack for busy weeks.
Reheating
To reheat, the oven is best for maintaining that baked texture and melty cheese. Place leftovers in an oven-safe dish, cover with foil to prevent drying out, and heat at 350°F (175°C) for about 20 minutes. Alternatively, microwave individual portions on medium power until hot, though the cheese won’t stay as bubbly.
FAQs
Can I use fresh meatballs instead of frozen precooked?
Absolutely! If you have fresh meatballs, you can brown them first in a skillet before assembling the casserole. This ensures they cook through and add even more flavor. Just keep in mind it may slightly increase the prep time.
Is there a vegetarian version of this Dump and Bake Meatball Casserole Recipe?
Yes! Swap the meatballs for your favorite plant-based meatballs or roasted vegetables like mushrooms and zucchini for a delicious vegetarian twist that’s just as comforting and filling.
Can I use different pasta shapes?
Definitely. Rotini works great for holding sauce, but you can substitute penne, rigatoni, or even shells. Just keep cooking times similar and adjust based on the pasta’s shape and size.
What if I don’t have mozzarella cheese?
You can substitute mozzarella with provolone, Monterey Jack, or even a mild cheddar. The goal is a cheese that melts well to create that stretchy, gooey topping everyone loves.
How spicy is this recipe? Can I add heat?
This recipe is mild and kid-friendly, but you can easily add crushed red pepper flakes or a dash of hot sauce to the sauce before baking if you like a bit of spice.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe has become one of my favorite ways to bring people together around the dinner table without a lot of fuss or time in the kitchen. Its simplicity, comforting flavors, and versatility make it a true winner whether you’re cooking for your family or a crowd. I encourage you to give it a try—you’ll love how effortless and delicious this cheesy, meaty casserole can be!
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes covered + 5-8 minutes uncovered (total 40-43 minutes)
- Total Time: 50-53 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is an easy, one-dish meal perfect for busy weeknights. Combining uncooked rotini pasta, flavorful pasta sauce, precooked meatballs, and a blend of cheeses, this hearty casserole is baked right in the same dish, saving time and minimizing cleanup. The result is a comforting, cheesy pasta bake that’s both satisfying and simple to prepare.
Ingredients
Pasta and Sauce
- 1 box (16 oz) rotini pasta, uncooked
- 3 cups water
- 1 jar (24 oz) pasta sauce
- 1 teaspoon kosher salt
Meatballs and Cheese
- 1 bag (14 oz) frozen precooked meatballs, thawed
- 2 cups shredded mozzarella cheese
- Grated Parmesan cheese or chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent the casserole from sticking.
- Assemble the Casserole: In the prepared baking dish, add the uncooked rotini pasta. Pour in 3 cups of water, then add the entire jar of pasta sauce, the thawed precooked meatballs, and sprinkle 1 teaspoon of kosher salt. Stir gently to evenly distribute all the ingredients. Cover the dish tightly with aluminum foil to trap moisture for cooking.
- Bake Initial Stage: Place the covered casserole in the preheated oven and bake for 35 minutes. Approximately halfway through baking, carefully remove the foil and stir the mixture to ensure even cooking and prevent sticking. Cover again with foil and continue baking.
- Add Cheese and Finish Baking: After 35 minutes, remove the foil and stir the casserole once more. Evenly sprinkle 2 cups of shredded mozzarella cheese over the top. Return the casserole to the oven uncovered and bake for an additional 5 to 8 minutes, or until the cheese has melted completely and is lightly bubbly and golden.
- Serve: Remove the casserole from the oven and let it cool slightly for a few minutes. Garnish with grated Parmesan cheese or freshly chopped parsley if desired, then serve warm for a comforting meal.
Notes
- You can use any type of uncooked short pasta if rotini is unavailable, such as penne or rigatoni.
- Thaw meatballs completely before adding to ensure even cooking throughout the casserole.
- If you prefer a spicier casserole, add crushed red pepper flakes to the sauce before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make the dish gluten-free, substitute the pasta with a gluten-free variety and ensure the pasta sauce and meatballs are gluten-free.
