Can I use dried pasta other than rotini?

Absolutely. Penne, fusilli, or even shells work well in this recipe. Just stick to short pasta shapes so they cook evenly—the important thing is not to overcook.

Can I use homemade meatballs instead of frozen?

Yes! If you have cooked, homemade meatballs, they are fantastic here. Just make sure they are fully cooked before adding and are about the same size as store-bought for even baking.

How can I make this vegetarian?

Simply use vegetarian meatballs (found in the freezer section) or replace the meatballs with balls of seasoned ricotta for a cheesy alternative. Mix in cooked veggies for extra substance.

Can I prepare this casserole in advance?

Yes, for convenience you can assemble everything except the cheese a few hours ahead and refrigerate. When ready to bake, let it sit out for about 20 minutes to take off the chill, then follow the baking instructions. Add cheese in the final minutes as usual.

Dump and Bake Meatball Casserole Recipe

Name: Dump and Bake Meatball Casserole Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box (16 oz) rotini pasta, uncooked; 3 cups water; 1 jar (24 oz) pasta sauce; 1 teaspoon kosher salt; 1 bag (14 oz) frozen precooked meatballs, thawed; 2 cups shredded mozzarella cheese; Grated Parmesan cheese or chopped fresh parsley, for garnish (optional)

Description

This easy Dump and Bake Meatball Casserole combines rotini pasta, juicy frozen meatballs, and tangy pasta sauce, all cooked together in one dish for a fuss-free family-friendly meal. With minimal prep and cleanup, it’s a perfect weeknight dinner option that’s cheesy, comforting, and delicious.

Ingredients

Units Scale

Pasta & Sauce

1 box (16 oz) rotini pasta, uncooked
3 cups water
1 jar (24 oz) pasta sauce
1 teaspoon kosher salt

Meatballs

1 bag (14 oz) frozen precooked meatballs, thawed

Cheese

2 cups shredded mozzarella cheese

Optional Garnish

Grated Parmesan cheese or chopped fresh parsley, for garnish (optional)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (218°C). Spray a 9×13 baking dish lightly with cooking spray to prevent sticking.
Assemble the Casserole: In the prepared baking dish, dump in the uncooked rotini pasta, followed by the water, pasta sauce, thawed meatballs, and kosher salt. Stir gently to distribute everything. Cover the dish tightly with aluminum foil.
Bake Initial Stage: Bake the covered casserole in the preheated oven for 35 minutes. About halfway through baking, carefully remove the foil and give everything a good stir to ensure even cooking. Replace the foil and continue baking.
Add Cheese and Finish Baking: After 35 minutes, remove the casserole from the oven and stir again. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Return the uncovered dish to the oven and bake for an additional 5–8 minutes, or until the cheese has fully melted and is lightly bubbly.
Serve: Remove the casserole from the oven and let it cool slightly. Garnish with grated Parmesan cheese or chopped fresh parsley, if desired, then serve warm.

Notes

You can use any variety of pasta shape, though rotini works best for absorbing the sauce.
Be sure to thaw the meatballs beforehand for even baking.
Add extra vegetables like bell peppers or spinach if you want more nutrition and flavor.
Leftovers store well in an airtight container in the fridge for up to 3 days.
For a crispier cheese topping, broil the casserole for 1–2 minutes after adding cheese.

Nutrition

Serving Size: 1/8 casserole
Calories: 380
Sugar: 7g
Sodium: 970mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 19g
Cholesterol: 35mg