If you’re searching for a no-fuss, crowd-pleasing dinner that combines comfort and convenience, this Dump and Bake Meatball Casserole Recipe is your new best friend. Imagine layers of tender rotini pasta, hearty Italian meatballs, and rich, flavorful spaghetti sauce all baked together in one dish, then topped with gooey melted mozzarella cheese. It’s like a cozy family meal in a single casserole pan, perfect for busy weeknights or feeding a hungry crowd without all the fuss. This recipe brings big flavors with minimal effort, making it a true kitchen hero you’ll want to keep on rotation.

Ingredients You’ll Need

The image shows four containers on a white marbled surface. At the top left is a clear glass jar filled with thick red tomato sauce visible from the top. To the right of the jar is a white bowl full of thin, long shredded white cheese, piled high and loosely arranged. Below the cheese bowl, there is a white bowl filled with uncooked, yellow spiral pasta, tightly packed and filling the bowl. To the left of the pasta bowl is another white bowl filled with cooked meatballs that have a slightly browned and textured surface, stacked closely together. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, straightforward, and essential in creating that classic Italian comfort food vibe. Each component plays its role—from pasta providing the base and texture, to sauce adding a tangy, savory punch, while the meatballs bring a satisfying, meaty heartiness and the mozzarella melts into a luscious topping that ties it all together.

Rotini pasta (1 pound): The perfect shape to hold onto sauce and provide a fun bite in every forkful.
Spaghetti sauce (2 jars, 24 ounces each): Use your favorite jarred or homemade sauce to add deep, tomatoey flavor.
Water (3 cups / 24 ounces): This helps cook the pasta evenly right in the casserole dish while mixing with the sauce for maximum flavor infusion.
Frozen Italian meatballs (28 ounces): Time-saving and packed with seasoning, these add substantial protein and hearty texture.
Whole milk mozzarella cheese (8 ounces, shredded): Melts beautifully on top, creating that irresistible, golden, bubbly crust.
Kosher salt: To season the overall dish perfectly and balance the flavors.
Fresh cracked pepper: Adds a subtle kick and rounds out the seasoning nicely.

How to Make Dump and Bake Meatball Casserole Recipe

Step 1: Preheat Your Oven

Begin by heating your oven to 375 degrees Fahrenheit. This temperature is just right to gently cook the pasta, warm the sauce, and heat the meatballs all at once without drying anything out.

Step 2: Combine the Pasta, Sauce, and Water

In a large baking dish, dump in the uncooked rotini pasta, one jar of your spaghetti sauce, and all 24 ounces of water. This mixture helps the pasta cook perfectly in the oven as it absorbs the sauce and water, ensuring every bite is tender and flavorful.

Step 3: Add the Remaining Sauce and Meatballs

Spoon the remaining jar of sauce evenly over the pasta mixture, then add the frozen Italian meatballs on top. Gently toss the meatballs to coat them in sauce but keep them above the pasta level so the pasta cooks submerged while the meatballs stay juicy and tender.

Step 4: Season and Cover

Sprinkle kosher salt and fresh cracked pepper over the dish to enhance all the flavors. Then, cover the casserole tightly with tin foil to trap steam, which cooks the pasta and warms the meatballs evenly.

Step 5: Bake Until Bubbly and Tender

Bake for 40 to 50 minutes, until the pasta reaches al dente perfection and the edges of your casserole are bubbling beautifully. This stage softens the pasta and infuses it with rich sauce flavors.

Step 6: Add Cheese and Finish Baking

Remove the foil and generously top the casserole with shredded mozzarella cheese. Return it to the oven and bake for a few more minutes until the cheese melts into a gooey blanket.

Step 7: Broil for a Golden Crust

Switch your oven to broil and watch closely as you broil for 1 to 2 minutes, just until the cheese turns a gorgeous golden brown and slightly crispy on top. This final touch adds irresistible texture and a stunning look.

How to Serve Dump and Bake Meatball Casserole Recipe

A white rectangular baking dish with two handles is filled with a layer of smooth, bright red tomato sauce. On top of the sauce, there are about 30 round meatballs evenly spread out, each with a lightly browned and glistening surface indicating they are cooked. Some small pasta pieces are partially visible under the sauce and meatballs near the edges of the dish. The dish sits on a white marbled textured surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley is the perfect garnish to sprinkle over this casserole before serving. It adds a pop of color and a fresh, herby brightness that balances the richness of the meatballs and cheese.

Side Dishes

Serve alongside a simple green salad with vinaigrette or steamed vegetables for a balanced meal. Garlic bread or warm dinner rolls are ideal for mopping up any extra sauce and complement the hearty flavors well.

Creative Ways to Present

For a fun twist, serve this dish in individual ramekins so each person gets their own cheesy, meaty masterpiece. Or turn it into a buffet-style meal where everyone can scoop portions and customize with extra toppings like red pepper flakes or grated Parmesan.

Make Ahead and Storage

Storing Leftovers

Leftover Dump and Bake Meatball Casserole Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day meals just as delicious.

Freezing

This casserole freezes well, either before or after baking. If freezing before baking, cover tightly with foil and airtight wrap for up to 2 months. Thaw overnight in the fridge before baking. For freezing leftovers, portion into freezer-safe containers and freeze similarly.

Reheating

Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through. You can also microwave individual portions, covering loosely to retain moisture, but the oven helps maintain that fresh-baked texture best.

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely! Fresh meatballs will work just as well. You may need to adjust the baking time slightly to ensure they are fully cooked, but the overall process remains the same.

Is it okay to use a different pasta shape?

Yes, while rotini is perfect for holding sauce, other short pasta like penne or rigatoni also work nicely in this casserole.

Can I make this recipe gluten-free?

Definitely. Just substitute gluten-free pasta and ensure your sauce and meatballs are gluten-free. It’s an easy swap to keep this dish accessible.

Why do I need to add water to the baking dish?

The water hydrates the pasta as it cooks in the oven, ensuring it becomes tender without drying out the sauce or the meatballs.

Can I assemble this casserole ahead of time?

Yes! You can assemble it the night before, cover tightly, and refrigerate. Just add a few extra minutes to the baking time when you cook it.

Final Thoughts

This Dump and Bake Meatball Casserole Recipe is a game-changer for anyone who loves hearty, homemade meals without the stress of complicated prep. It’s a true invite-to-the-table kind of dish, bursting with classic Italian flavors and cozy goodness. I can’t wait for you to try it and make it a staple in your meal lineup—trust me, it’s one of those recipes that will keep everyone asking for seconds!

Dump and Bake Meatball Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

Author: Sara
Total Time: 55 minutes
Yield: 12 servings

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Description

This Dump and Bake Meatball Casserole is a simple, delicious one-dish meal combining rotini pasta, Italian meatballs, and rich spaghetti sauce, topped with melted mozzarella cheese. It requires minimal prep and bakes all ingredients together for a comforting, hearty dinner perfect for busy weeknights.

Ingredients

Main Ingredients

1 pound rotini pasta, uncooked
2 (24 ounce) jars Prego or homemade spaghetti sauce
3 cups (24 ounces) water
28 ounces frozen Italian meatballs
8 ounces whole milk mozzarella cheese, shredded
Kosher salt, to taste
Fresh cracked pepper, to taste

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Instructions

Preheat Oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
Combine Ingredients: In a large baking dish, mix the uncooked rotini pasta, one jar of spaghetti sauce, and 24 ounces of water thoroughly. Then, pour the remaining jar of spaghetti sauce over the mixture without stirring.
Add Meatballs: Nestle the frozen Italian meatballs on top of the sauce and toss gently to coat the meatballs, making sure they remain above the pasta layer. Ensure the pasta is mostly submerged in the sauce and water so it cooks evenly.
Cover and Bake: Cover the baking dish tightly with tin foil to trap steam and bake for 40 to 50 minutes, or until the pasta is cooked al dente and the casserole edges are bubbling actively.
Add Cheese: Remove the foil and sprinkle the shredded whole milk mozzarella cheese evenly over the top of the casserole.
Melt Cheese: Return the casserole to the oven and bake for a few additional minutes until the cheese is fully melted and bubbly.
Broil for Color: Turn on the broiler for 1 to 2 minutes, watching carefully, until the cheese develops a golden brown color on top. Remove from oven.
Garnish and Serve: Optionally garnish with fresh chopped parsley. Serve hot and enjoy your hearty meatball casserole!
Optional Feedback: If you loved this recipe, please leave a 5-star rating and review.

Notes

Ensure that the pasta stays submerged for even cooking; adjust water or sauce as needed.
Using frozen meatballs saves time but ensure they are fully cooked according to package instructions if cooking separately.
Covering tightly with foil helps steam the pasta and prevents the casserole from drying out.
Broil carefully to avoid burning the cheese topping; keep a close eye during this step.
This casserole can be prepared ahead of time, covered, and baked just before serving.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American