Dump and Bake Meatball Casserole
User Reviews
5
Dump and Bake Meatball Casserole
Description
This casserole assembly requires placing uncooked rotini pasta alongside marinara sauce, water, and thawed, miniature meatballs into a baking dish. After seasoning and stirring, the dish is tightly covered and baked to allow the pasta to cook in the sauce and water mixture. The initial covered baking helps the pasta soften evenly and absorb the flavors. Once the pasta reaches an al dente texture, the casserole is uncovered, mozzarella cheese is sprinkled on top, then baked further until cheese is melted and bubbly, creating a creamy and cohesive texture.
The result is a convenient layered casserole with tender pasta, savory meatballs, and a cheesy finish. It can be served as a family meal or for gatherings, offering ease in preparation and cleanup. The recipe allows customization with extra herbs and seasonings such as Italian seasoning, garlic powder, and red pepper flakes to enhance flavor.
Variations include replacing some water with red wine or using beef broth to deepen the taste. Serve hot and garnish with fresh herbs and Parmesan to add brightness and depth.
Ingredients
- 1 (16 ounce) rotini pasta uncooked, package
- 1 (24 or 25 ounce) marinara sauce jar
- 3 cups water
- 1 (14 ounce) meatballs if using frozen meatballs, make sure that they are completely thawed before using, fully-cooked, miniature (cocktail-size), package
- 2 cups mozzarella cheese shredded, or Italian blend cheese
- Parmesan Cheese optional garnish; Parmesan cheese and fresh chopped herbs
- basil
- oregano
- parsley
Instructions
- Preheat oven to 425°F. In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step. Sprinkle mozzarella over the top
- Bake uncovered for 5-10 more minutes, or until cheese is melted and pasta is tender.
- Garnish with optional toppings if desired.
Notes
- Add extra herbs like Italian seasoning, garlic powder, and onion powder to boost flavor.
- For heat, consider adding a pinch of red pepper flakes.
- Substitute up to 1 cup of water with red wine, or use low-sodium beef broth for more depth.
- Make sure frozen meatballs are completely thawed before assembling the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 4614 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 461.4kcal | 23% |
| Fat | 21.3g | 33% |
| Saturated Fat | 8.5g | 43% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 64.9mg | 22% |
| Sodium | 1106.6mg | 46% |
| Potassium | 379.9mg | 8% |
| Fiber | 3.2g | 13% |
| Sugar | 8.3g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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