Easy Dump and Bake Meatball Casserole Recipe for Quick Dinners

Uncooked pasta, sauce, water, and pre-cooked meatballs bake together in one casserole dish.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 1 box (16 oz) rotini pasta, uncooked
• 3 cups water
• 1 jar (24 oz) pasta sauce (such as tomato and basil, garden vegetable, etc.)
• 1 bag (14 oz) frozen pre-cooked meatballs, thawed
• 1 teaspoon kosher salt
• 2 cups shredded mozzarella cheese
• Optional: freshly grated parmesan cheese, chopped fresh parsley for garnish

How to make it

1. Preheat the oven to 425°F (220°C). Spray a 9×13 baking dish with cooking spray.

2. Dump the uncooked pasta into the baking dish, then add the water, pasta sauce, thawed meatballs, and kosher salt. Cover the pan tightly with tin foil.

3. Bake for 35 minutes, stirring everything together halfway through to ensure all pasta is covered in sauce and water.

4. Once done, stir the pasta again and top it evenly with the shredded mozzarella cheese. Return the dish to the oven, uncovered, and bake for an additional 5-8 minutes, or until the cheese has melted and is bubbly.

5. Serve immediately, garnished with freshly grated parmesan cheese and/or chopped fresh parsley, if desired.

Tips and serving

Cover the dish as instructed so the pasta absorbs liquid; heat the casserole and meatballs to 165°F (74°C).

For more ideas, try Easy Creamy Crack Chicken Casserole for Busy Weeknights or Easy Cheesy Angel Chicken Rice Casserole Recipe for Weeknights.