Dump and Bake Meatball Casserole Recipe
This Dump and Bake Meatball Casserole is a simple and delicious recipe perfect for busy weeknights. Combining uncooked rotini pasta, savory pasta sauce, and thawed frozen meatballs, it's a dish the whole family will love. Topped with shredded mozzarella cheese for a gooey finish, this casserole is as comforting as it is easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
- 1 box (16 oz) rotini pasta, uncooked
- 3 cups water
- 1 jar (24 oz) pasta sauce
- 1 bag (14 oz) frozen precooked meatballs, thawed
- 1 teaspoon kosher salt
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F (220°C).
- In a large baking dish, combine uncooked rotini pasta, water, pasta sauce, thawed meatballs, and kosher salt.
- Stir well to ensure the pasta is evenly coated with the sauce.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle shredded mozzarella cheese on top, and return to the oven.
- Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole sit for 5 minutes before serving.
Notes
- For extra flavor, consider adding Italian seasoning or crushed red pepper flakes to the sauce mixture.
- Serve with a side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg