Dump and Bake Meatball Casserole
No boiling the pasta and no thawing the meatballs. Everything goes into one pan, bakes under foil, and comes out saucy, cheesy, and weeknight easy.
Equipment
- 9x13 Baking dish
- Aluminum foil
Ingredients
- 1 31 to 32 oz jar marinara sauce
- 3 cups water
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 16 oz uncooked rotini pasta
- 14 oz frozen fully cooked mini meatballs frozen or thawed
- 2 cups shredded mozzarella
Optional: grated Parmesan, fresh basil or parsley
Instructions
- Preheat oven to 425°F. Grease a 9x13 baking dish generously.
- Whisk marinara, water, Italian seasoning, salt, garlic powder, and onion powder together right in the dish.
- Stir in the uncooked pasta. Add the meatballs. Press everything down so the pasta is submerged in liquid.
- Cover very tightly with foil, crimping all edges.
- Bake 35 minutes if the meatballs were thawed, or 45 minutes if frozen. Stir once halfway through, pressing the pasta back under the sauce, and reseal.
- Uncover and check: pasta should be just tender, and if you used frozen meatballs a center meatball should be hot all the way through. If not, reseal and bake 5 to 10 minutes more.
- Top with mozzarella and bake uncovered 5 to 10 minutes until melted and bubbly. Broil 1 to 2 minutes for golden spots if you like, watching closely.
- Rest 10 to 15 minutes before serving. Top with Parmesan and herbs.
Notes
Glass and ceramic dishes take longer than metal. Always check the pasta before adding cheese.
Use fully cooked meatballs only.
Slow cooker: skip the milk variation, add a second jar of marinara, cook HIGH 2 to 2½ hours or LOW 3⅓ to 4 hours, cheese on at the end.
Freeze baked leftovers up to 3 months. Reheat covered at 350°F with a splash of water.
Leftovers keep 3 to 4 days refrigerated.
Use fully cooked meatballs only.
Slow cooker: skip the milk variation, add a second jar of marinara, cook HIGH 2 to 2½ hours or LOW 3⅓ to 4 hours, cheese on at the end.
Freeze baked leftovers up to 3 months. Reheat covered at 350°F with a splash of water.
Leftovers keep 3 to 4 days refrigerated.
Tried this recipe?Let us know how it was!