Dump and Bake Meatball Casserole for Cozy Family Nights

A simple and comforting Dump and Bake Meatball Casserole perfect for family dinners.

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Prep Time 10

Cook Time 40

Cooling Time 5

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 350

For the Marinara Base

31 ounces Jar Marinara Sauce Consider homemade or low-sodium version for healthier choices.
3 cups Water Ensures even cooking for the pasta.
1 tablespoon Italian Seasoning Fresh herbs can substitute.
1.5 teaspoons Kosher Salt Adjust based on personal preference.
0.5 teaspoon Garlic Powder Fresh minced garlic can be used.
0.25 teaspoon Onion Powder Use fresh onions for a fresher taste.

For the Pasta and Meatballs

16 ounces Uncooked Rotini Pasta Gluten-free pasta is a great swap.
14 ounces Frozen Miniature Italian-Style Meatballs Use homemade meatballs for personal touch; thawed.

For the Topping

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C) and coat a 9 x 13-inch baking dish with nonstick spray.
Whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder until well combined.
Gently stir in the uncooked rotini pasta and thawed meatballs into the sauce mixture.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 35 minutes.
After 35 minutes, remove the foil and stir the casserole gently to check for pasta doneness.
Add shredded mozzarella cheese on top of the casserole and bake uncovered for an additional 5-10 minutes.
Remove from the oven, let cool slightly, and garnish with Parmesan and herbs if desired.

Can be assembled and refrigerated for up to 24 hours before baking to save time.