Description
Experience the comforting flavors of a classic Italian dinner with this Dump and Bake Meatball Casserole. Perfect for busy weeknights, this dish combines uncooked rotini pasta with savory meatballs and rich marinara sauce, all topped with gooey mozzarella cheese. With minimal prep time and just one baking dish to clean, you can serve a hearty meal that delights the whole family in no time. Customize it with your favorite vegetables or marinara sauce for added nutrition and flavor. This casserole is not just easy to make; it’s also a crowd-pleaser that brings everyone together around the dinner table.
Ingredients
Scale
- 1 (16-ounce) package uncooked rotini pasta
- 1 (24–25-ounce) jar marinara sauce
- 3 cups water
- 1 (14-ounce) package fully cooked cocktail-size meatballs, thawed if frozen
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F (220°C).
- In a 9×13-inch baking dish, mix together the uncooked rotini, marinara sauce, water, and thawed meatballs. Season with salt and stir well.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, stir gently, and check pasta doneness; if needed, cover again and bake for an additional 5–10 minutes.
- Once the pasta is al dente, sprinkle mozzarella cheese on top and bake uncovered for another 5–10 minutes until melted and bubbly.
- Garnish with grated Parmesan cheese and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of casserole (approximately 360g)
- Calories: 620
- Sugar: 8g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg