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–+ servings
Dump and Bake Meatball Casserole

Ultimate Dump and Bake Meatball Casserole for Busy Nights

This easy Dump and Bake Meatball Casserole is a comforting dish perfect for busy weeknights, featuring rotini pasta, meatballs, and mozzarella.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 12 oz Rotini Pasta or use penne or fusilli
  • 3 cups Water to hydrate the pasta
  • 24 oz Pasta Sauce any marinara or tomato-based sauce
  • 16 oz Frozen Precooked Meatballs ground beef or turkey can be used
  • 1 tsp Kosher Salt reduce if using salted sauce
  • 2 cups Shredded Mozzarella Cheese or consider using cheddar

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare the baking dish with oil or non-stick spray.
  2. Layer uncooked rotini pasta in the baking dish and pour 3 cups of water over it.
  3. Spread pasta sauce evenly over the pasta layer and sprinkle kosher salt.
  4. Arrange thawed meatballs on top of the sauce.
  5. Sprinkle 2 cups of shredded mozzarella cheese over the meatballs.
  6. Cover the dish with aluminum foil and bake for 35-40 minutes.
  7. Remove foil and bake for an additional 5 minutes to brown the cheese.
  8. Let the casserole cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 70gProtein: 36gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 950mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 15mg

Notes

Ensure the pasta is fully submerged in water for even cooking. Allow to cool slightly before serving for easier slicing.

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