On the hunt for an easy weeknight meal that is family-friendly? This easy dump-and-bake meatball casserole is a game-changer for busy weeknights. Frozen meatballs, marinara sauce, a variety of cheese, and of course rotini uncooked pasta all poured and baked in a casserole dish.
I love recipes the whole family will enjoy that require minimal prep and simple ingredients. While I love to be in the kitchen, there are nights it is the last thing I want to do.
So I pull out this easy meatball casserole and the whole family is satisfied. Pair with some veggies or even garlic bread and a crisp salad. The perfect meal that you can throw in and bake for a hands-off dinner.
Another favorite meatball recipe is this meatball pie or if you own an Instant Pot try my Dr. Pepper Instant Pot meatballs. Both are family-friendly.
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Ingredients
This is a quick overview of the ingredients needed to make this recipe, you can find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- frozen meatballs
- diced tomatoes
- marinara sauce
- salt and pepper
- Italian seasoning
- water
- dry pasta
- mozzarella cheese
- parmesan cheese
Instructions
This is an overview of the instructions for this recipe. The full step-by-step instructions can be found at the bottom of this post.
Preheat the oven and then add your uncooked rotini pasta or penne pasta to the baking dish. Then add your layered meatballs on top.
Next, you will add the diced tomatoes and water in the casserole dish.
Then you will pour your marinara sauce over the casserole. Make sure to spread it over the whole pan so it covers all the meatballs.
Place into oven at 350 fahrenheit
You will then add your two cheese varieties on top of the casserole.
Cover the casserole with aluminum foil and then bake the casserole in a preheated oven as directed in the recipe card.
Hint: Once the pasta is cooked you will remove the foil and then add the rest of the cheese and once the cheese is fully melted you can dish up this delicious casserole.
Variations
- Homemade Meatballs – Feel free to make meatballs from scratch. You can combine ground meats or do a one-meat meatball, the choice is yours. Just brown your meatballs in a skillet until golden brown before you place them in the casserole dish.
- Spaghetti Sauce – Instead of marinara sauce you could use a spaghetti sauce or pasta sauce to pair with the meatball recipe. It will alter the flavor just a bit.
- Swedish Meatball Sauce – Instead of a tomato base do a Swedish meatball pasta casserole. Make a Swedish sauce and use it in replace of the tomatoes and marinara sauce. Then pair it with the remaining meatball ingredients and cheese.
- Medium-Shaped Pasta – You can use any medium-sized pasta for this recipe. Rotini, penne, shells, and more all work great. I like to remove the foil from the pan when my pasta is al dente. This helps ensure the pasta doesn’t become too soggy.
Check out my slow cooker Swedish meatballs for another meatball lover dinner idea. Serve over a bed of mashed potatoes or a bed of tender egg noodles. This is my go-to Swedish meatball recipe.
Equipment
Reach for a quality 9×13 baking dish. This is the right size for this perfect dish. One tip is to make sure to use a prepared baking dish to ensure it does not stick in the pan. Use a nonstick spray for it.
Storage
Store any of the leftover savory meatball pasta in a sealed container in the fridge for 3-4 days. Then you can reheat the dish in the microwave or oven.
Or you can freeze any of the leftovers for 2-3 months. Just store in a freezer container and then thaw in the fridge overnight. Or reheat it up straight from being frozen.
I do recommend if you reheat in the oven that you cover the prepared baking dish to prevent the past from drying out as it is reheating in the oven.
Test Kitchen Tips
- Covering the dish tightly with aluminum foil is a must as it is going to help lock in the moisture which will cook your pasta. If you bake uncovered the pasta will not become al dente and cook properly.
- Turn on the broil at the end to create a golden brown color for the cheese if you would like.
- This pasta and meatball dish does have a creamy sauce for it as the tomatoes and the marinara create a rich tomato-based sauce. If you find it is a bit dry add a bit more sauce to the dish before serving.
- Make sure to preheat the oven as directed. This is going to help ensure your pasta starts to cook as soon as you place the casserole dish in the oven and create juicy meatballs as they thaw and heat up with the cooked pasta.
- Instead of water, you can use chicken stock, low-sodium beef broth, or chicken broth to elevate the flavor of this comfort food casserole even more. The liquid is going to help cook up the dry pasta and create a tasty sauce with the marinara and diced tomatoes.
- You can add in some heavy cream or whipping cream as well as the water or broth. This is going to create a creamier sauce that will also richen the meatball mix and pasta. Just make sure to pour in when you add the water, drizzling over the whole casserole.
FAQ
Go right ahead and prep this casserole dish ahead of time. Then cover and store in the fridge for up to 24 hours. Then keep covered and bake as directed. I like to add about 10 extra minutes to the cooking time since the pan is chilled when you place the pan in the oven.
You are more than welcome to double this delicious meal. Just reach for a larger pan or two 9×13 pans to bake up the meatballs and pasta. Or you can make one of the casseroles and freeze the other. That is a great way to stock your freezer for an easy dinner any night of the week for the future.
Related
Looking for other recipes like this? Try these:
Serve With:
These are my favorite dishes to serve with dump-and-bake meatball casserole:
Meatball Dump and Bake Casserole
Equipment
- 9×13 baking dish
Ingredients
- 16 ounces otini pasta
- 24 ounces marinara sauce marinara sauce
- 14 ounces diced tomatoes
- 1 cup water or beef broth
- 28 ounces frozen fully cooked meatballs
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 9×13 casserole dish with nonstick cooking spray.
- In the prepared baking dish, combine the rotini pasta, marinara sauce, diced tomatoes, water or beef broth, frozen meatballs, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix everything until the pasta and meatballs are evenly coated with the sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 35-40 minutes. Check to see if the pasta is tender and the meatballs are heated through. Gently stir the pasta and meatballs. Replace the foil and continue baking for 10 minutes if needed.
- Once the pasta is cooked, remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Return the uncovered dish to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Covering the dish tightly with aluminum foil is a must as it is going to help lock in the moisture which will cook your pasta. If you bake uncovered the pasta will not become al dente and cook properly.
- Instead of water, you can use chicken stock, low-sodium beef broth, or chicken broth to elevate the flavor of this comfort food casserole even more. The liquid is going to help cook up the dry pasta and create a tasty sauce with the marinara and diced tomatoes.
- You can add in some heavy cream or whipping cream as well as the water or broth. This is going to create a creamier sauce that will also richen the meatball mix and pasta. Just make sure to pour in when you add the water, drizzling over the whole casserole.
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