It is 6pm on a chilly Tuesday. You are tired from a long day. Your family is asking what is for dinner. This dump and bake meatball casserole is your secret weapon for nights like this.
There is no need to boil a big pot of water. You do not even have to brown the meat. This recipe delivers a warm, bubbly meal with almost zero effort. It is the ultimate comfort food for a cozy fall evening.
Why This Recipe Is a Winner
This dish is a total game-changer for busy parents. You save so much time by using uncooked pasta. The oven does all the hard work for you. It is perfect for busy fall weeknights when schedules are packed.
Cleanup is a breeze because you only use one dish. Your kids will love the tender meatballs and gooey cheese. It is a budget-friendly meal that feeds a whole crowd easily. You will feel like a kitchen hero without the stress.
Simple Method
Making this dinner is as easy as it gets. You simply stir your ingredients together in one baking dish. Make sure the pasta is tucked under the liquid so it cooks perfectly. Even if you are a beginner cook, you can master this meal.
The foil keeps the steam inside to soften the noodles. Halfway through, you add a thick layer of cheese. It comes out golden and bubbly every single time. It is truly a “set it and forget it” kind of dinner.
Ingredients You’ll Need
You likely have most of these simple pantry staples in your kitchen right now.
- 16 ounces uncooked rotini pasta
- 24 ounces marinara sauce
- 3 cups water
- 1 pound frozen cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- In a 9×13 inch baking dish, combine the uncooked pasta, marinara sauce, water, and frozen meatballs.
- Stir the ingredients thoroughly until the pasta is evenly distributed and submerged in liquid.
- Cover the dish tightly with aluminum foil to ensure steam is trapped for pasta hydration.
- Bake for 35 minutes.
- Remove from oven and uncover. Stir the mixture to ensure the pasta is cooking evenly.
- Sprinkle the shredded mozzarella, grated parmesan, and Italian seasoning over the top.
- Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and lightly browned.
- Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to emulsify and thicken.
Best Ways to Enjoy It
Serve this dish warm while the cheese is still stretchy. It looks beautiful right in the baking dish. Pair it with a fresh green salad to balance the richness. Some buttery garlic bread is perfect for soaking up extra sauce.
This is a great meal to share with neighbors. It travels well and stays warm for a long time. Set the table, pour a glass of juice, and enjoy a stress-free family meal. Everyone will be asking for seconds!
Keep It Fresh
Leftovers are just as delicious the next day. Store any extra portions in an airtight container in the fridge. They will stay fresh for up to four days. This makes a fantastic easy lunch for school or work.
To reheat, simply pop a serving in the microwave. You can also put the dish back in the oven. Add a splash of water if the pasta looks a bit dry. Reheat at 350°F for 10 minutes to keep that cheese melty.
Tips for Best Results
- Don’t skip the foil because it traps the steam needed to cook the pasta.
- Always use frozen cooked meatballs for the best texture and safety.
- Stir the pasta halfway through to prevent any pieces from sticking together.
- Let the dish rest for 10 minutes so the sauce thickens up nicely.
- For a fun twist, add a handful of fresh spinach before baking.
- Make sure the pasta is fully submerged in the liquid before you cover it.
- Use a high-quality marinara sauce for the best overall flavor.
Ways to Switch It Up
- Swap the beef meatballs for turkey meatballs for a lighter option.
- Use gluten-free rotini to make this meal safe for sensitive tummies.
- Add a pinch of red pepper flakes if you like a little heat.
- In the summer, swap the rotini for penne for a different texture.
Common Questions
Does the pasta really cook in the oven?
Yes, it really does! The combination of water, sauce, and steam cooks the pasta perfectly. It comes out tender and full of flavor because it absorbs the sauce.
Can I use raw meatballs instead?
I do not recommend using raw meatballs for this specific method. Frozen cooked meatballs are safer and release less grease into the sauce. This keeps the dish light and delicious.
Will my kids actually eat this?
Most kids love this because it is like a giant bowl of spaghetti and meatballs. The melted cheese on top makes it even more appealing to picky eaters. It is a total crowd-pleaser for all ages.
I hope this cozy dump and bake meatball casserole makes your busy fall evenings a little easier. Give your kitchen a break and enjoy some quality time with your family tonight. Happy cooking!
— Lidia
Dump and Bake Meatball Casserole
Ingredients
- 16 ounces uncooked rotini pasta
- 24 ounces marinara sauce
- 3 cups wate r
- 1 pound frozen cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- In a 9x13 inch baking dish, combine the uncooked pasta, marinara sauce, water, and frozen meatballs.
- Stir the ingredients thoroughly until the pasta is evenly distributed and submerged in liquid.
- Cover the dish tightly with aluminum foil to ensure steam is trapped for pasta hydration.
- Bake for 35 minutes.
- Remove from oven and uncover. Stir the mixture to ensure the pasta is cooking evenly.
- Sprinkle the shredded mozzarella, grated parmesan, and Italian seasoning over the top.
- Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and lightly browned.
- Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to emulsify and thicken.
