Dump + Bake Meatball Casserole
Dump + Bake Meatball Casserole
This dump-and-bake meatball casserole is the ultimate comfort food made easy! With minimal prep, you can have a cheesy, flavorful dinner ready in just under an hour. The rotini pasta cooks perfectly in the sauce, absorbing all the savory marinara flavors, while the meatballs provide the perfect bite. Plus, it’s a family-friendly meal that works with gluten-free pasta too!
Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 1 hour | Servings: 6
Ingredients You’ll Need
| 16 oz rotini pasta (I used Tinkyada GF rotini) |
| 24 oz marinara sauce |
| 14 oz meatballs (thawed) |
| 3 cups water |
| 2 cups shredded mozzarella cheese |
Instructions
- Set your oven to 425°F (220°C).
- In a large baking dish, combine the rotini pasta, marinara sauce, thawed meatballs, and water. Stir well to make sure the pasta is evenly coated with the sauce.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
- After 35 minutes, remove the foil and sprinkle the shredded mozzarella cheese evenly over the top.
- Cover the dish again with foil and return it to the oven for an additional 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving hot.
Serving Suggestions
- Pair with a side of garlic bread or a fresh green salad for a complete meal.
- Add veggies like spinach, mushrooms, or bell peppers to the casserole before baking for an extra burst of flavor and nutrition.
This dish is a one-pan wonder that’s both satisfying and quick, perfect for busy weeknights or casual family dinners!
