There’s something deeply satisfying about tossing a handful of ingredients into a dish, walking away, and returning to a bubbling, cheesy, meatball-packed casserole that smells like Sunday dinner.
This Dump and Bake Meatball Casserole is all about ease—no boiling pasta, no browning meatballs, and absolutely no stress. Whether you’re juggling work, kids, or just trying to survive another weeknight, this dish lets your oven do the heavy lifting.
On colder nights when I don’t have the energy to think—let alone cook—this is my go-to. It came into my life during a snowed-in weekend when I was short on time and even shorter on patience.
Since then, it’s become my freezer staple. Just thaw the meatballs, dump everything in a casserole dish, and bake until the cheese bubbles like a cozy lava flow.
The flavor? Think tangy marinara, savory meatballs, melty mozzarella, and that golden crust of Parmesan—all swirled around rotini pasta that absorbs every ounce of saucy goodness.
Bonus? You’ll save 20–30 minutes by not pre-cooking the pasta, which means more time for Netflix or catching up with loved ones. Pair it with a crisp Chopped Italian Keto Antipasto Salad or toast the night with a festive Mistletoe Martini—you’ve earned it.
It’s comfort food that actually respects your time.
What Makes This Recipe a Must-Try?
- One Dish, Less Mess: No need to boil pasta separately—everything cooks in one pan. It’s a total game-changer when you’re short on time and patience.
- Kid-Approved (Yes, Even the Veggies): Surprisingly, my kids devour every bite—including the bell peppers. It’s a dinner I can count on with zero fuss or negotiations.
- Easy to Customize for Healthier Swaps: I’ve used whole wheat and chickpea pasta when cutting carbs, and it still turns out just as comforting—plus, it adds an extra protein kick.
- Lunch-Friendly Leftovers: Unlike many casseroles, this one reheats like a dream. No mushy pasta or dry meatballs—just deliciousness all over again.
- Stress-Free Cooking Every Time: The dump-and-bake style saves me from complicated prep and keeps me consistent with meal planning—even on the busiest nights.
Dump and Bake Meatball Casserole Recipe
Equipment
- 9×13 inch baking dish
- Measuring cups & spoons
- Mixing spoon
- Aluminum foil
- Oven mitts
Ingredients
- 12 ounces dry rotini pasta
- 2 1/2 cups water
- 1 24-ounce jar marinara sauce
- 1 14-ounce bag frozen meatballs, thawed
- 1 cup chopped bell pepper
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese divided
- 1/4 cup freshly grated Parmesan cheese
- chopped fresh herbs such as parsley or basil (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Add uncooked rotini, marinara, water, chopped bell pepper, thawed meatballs, salt, and 1 cup mozzarella to the baking dish.
- Stir everything together to combine.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil and stir the pasta.
- Sprinkle remaining mozzarella and Parmesan on top.
- Bake uncovered for 10 more minutes, or until cheese is melted and bubbly.
- Let it rest for 5 minutes, then garnish with fresh herbs (if using) and serve.
Nutrition Info:
| Nutrition | Value |
| Calories | 362kcal |
| Carbohydrates | 28g |
| Protein | 19g |
| Fat | 19g |
| Sugar | 8g |
| Sodium | 1281mg |
Try Some More Casserole Recipe!
- Mamaw’s Chicken & Rice Casserole
- Buffalo Chicken Casserole
- Twice Baked Potato Casserole
- Chicken Taco Casserole
- Jalapeno Popper Chicken Casserole
Tips From My Kitchen!
- Use high-quality marinara: A good jar of sauce makes all the difference. If you’re using store-bought, go for one with minimal added sugar and real herbs—it truly elevates the flavor.
- Thaw meatballs in the fridge overnight: It’s tempting to rush this part, but fully thawed meatballs cook more evenly and soak up the sauce better during baking.
- Add a touch of cream: If you like a creamier texture, stir in ¼ cup of heavy cream or full-fat ricotta into the marinara before baking. It gives a luxurious depth to the sauce.
- Toast the top for extra texture: After the final cheese layer melts, broil for 2-3 minutes for a golden, crispy cheese topping. Keep an eye on it—it browns quickly!
- Don’t skip resting time: Letting the casserole sit for 5–10 minutes after baking helps everything set up and makes serving way easier.
- Infuse with flavor: Toss a pinch of crushed red pepper flakes or a dash of balsamic vinegar into the sauce mixture for a subtle but bold kick.
- For better bite, underbake slightly: If you prefer al dente pasta, reduce the first bake by 5 minutes and check the pasta’s texture before adding more cheese.
