Dump and Bake Meatball Casserole

Here’s a simple recipe for Dump and Bake Meatball Casserole:


  • 1 pound uncooked Italian-style meatballs (frozen or homemade)
  • 1 can (24 ounces) marinara sauce
  • 2 cups uncooked rotini pasta
  • 2 cups water
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Fresh parsley, chopped (for garnish, optional)


  1. Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish with cooking spray.
  2. In the prepared baking dish, add the uncooked meatballs, marinara sauce, uncooked rotini pasta, water, Italian seasoning, and half of the shredded mozzarella cheese. Stir everything together until well combined.
  3. Cover the baking dish tightly with aluminum foil.
  4. Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the meatballs are cooked through.
  5. Remove the foil from the baking dish and sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
  6. Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  7. Remove the casserole from the oven and let it rest for a few minutes before serving.
  8. Garnish with chopped fresh parsley, if desired.
  9. Serve the Dump and Bake Meatball Casserole hot, with garlic bread or a side salad if desired.

Enjoy this easy and comforting meal that requires minimal effort to prepare!

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