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A golden, cheesy dump and bake meatball casserole in a 9x13 baking dish with melted mozzarella and rotini pasta.

Dump and Bake Meatball Casserole

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 580 kcal

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.