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Dump and Bake Meatball Casserole Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Find it online: https://breakfasttodinner.com/dump-and-bake-meatball-casserole-recipe/