Go Back
undefined

Quick and Easy Dump and Bake Meatball Casserole Delight

This Quick and Easy Dump and Bake Meatball Casserole combines hearty meatballs and rotini pasta with gooey melted cheese, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 16 ounces Dry Rotini Pasta Substitute with penne or fusilli for variety.
  • 4 cups Water No substitutions needed.
  • 24 ounces Marinara Sauce Can be swapped with homemade sauce or a different pasta sauce.
  • 28 ounces Frozen Meatballs (thawed) Use homemade meatballs or cooked sausage as alternatives.
  • 1 cup Chopped Bell Pepper Any color bell pepper works; can substitute with zucchini or mushrooms.
  • 1 teaspoon Salt Essential for seasoning; use less or omit for a low-sodium version.
  • 2 cups Shredded Mozzarella Cheese Substitute with cheddar or provolone for a flavor twist.
  • 1 cup Freshly Grated Parmesan Cheese Pecorino Romano or nutritional yeast can be used as substitutes.
  • 1 tablespoon Fresh Herbs (optional) Use any herbs like parsley or basil for garnishing.

Equipment

  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Combine uncooked dry rotini pasta, marinara sauce, and water in a 9x13 inch baking dish. Add chopped bell pepper, thawed meatballs, salt, and 1 cup of shredded mozzarella cheese. Stir until evenly coated.
  3. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
  4. Remove foil, stir the casserole, and sprinkle remaining mozzarella and Parmesan cheese on top. Return to the oven.
  5. Bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
  6. Let the casserole rest for about 5 minutes before serving. Optionally, sprinkle fresh herbs on top.

Notes

Ensure meatballs are completely thawed before adding to the casserole. Stir halfway through baking to avoid overcooked pasta.