Dump and Bake Meatball Casserole Recipe
This easy Dump and Bake Meatball Casserole uses just 5 simple ingredients and super quick prep time which is perfect for a busy weeknight.
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Servings: 9 servings
Calories: 163kcal
Equipment
Ingredients
- 1 pound rotini pasta uncooked
- 24 ounces spicy marinara sauce
- 14 ounces frozen meatballs thawed
- 3 cups water
- 2 teaspoons Italian seasoning
- 2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 425F.
- Using a deep 9x13 pan or a similar lasagna or casserole pan, add the meatballs.
- Top with the pasta noodles and add the water.
- Pour the tomato sauce over the top and sprinkle with Italian seasoning. Stir gently to mix.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Uncover and check that the pasta is done. If not, cover and cook for another 10 minutes.
- Remove from the oven and uncover. Top with shredded cheese and return to the oven, uncovered, for 5 minutes or until the cheese is melted.
- Remove from the oven and let cool for 2-3 minutes.
- Garnish with fresh chopped parsley and serve.
Notes
- Rotini and penne pasta work best for this recipe
- Frozen meatballs are super easy or you can use homemade meatballs.
- Substitute turkey meatballs for ground beef and pork ones.
- Leave out Italian seasoning or sprinkle in a mix of garlic powder and onion powder.
- I find using hot water and mixing it with the sauce before pouring over the noodles works best.
- If the noodles stick together, you can always add the meatballs last.
- The pasta should be cooked al dente but tender.
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 19g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 240mg | Fiber: 1g | Sugar: 2g