Dump and Bake Meatball Casserole -

Dump and Bake Meatball Casserole

A comforting all-in-one bake where rotini, tender beef meatballs, and rich tomato sauce meld in the oven—no pre-cooking needed. A bubbly, cheesy crowd-pleaser that’s easy to assemble and perfect for busy weeknights.

Prep Time10

Cook Time45

Total Time55

Servings: 6

Ingredients

1 13 x 9-inch baking dish (prep implied)
8 ounces about half a standard package uncooked rotini pasta
2½ cups marinara sauce feel free to use a smoother or chunkier variety
2 cups water or low‑sodium beef broth for extra depth
14 –16 ounces fully cooked miniature beef meatballs thawed if previously frozen
1½ to 2 cups shredded mozzarella or Italian‑blend cheese
Optional garnishes: a sprinkle of grated Parmesan fresh chopped basil or parsley, crushed red pepper

Instructions

Preheat your oven to 425°F.
In your 13×9” baking dish, combine uncooked rotini, marinara, water (or broth), and beef meatballs. Stir gently to distribute evenly. Add a pinch of salt (and optional garlic powder or oregano, if using).
Cover the dish tightly with aluminum foil and bake for 35 minutes.
Carefully remove the foil, stir to check the pasta—if it’s still too firm, re-cover and bake a few more minutes until just al dente.
Once the pasta is nearly done, uncover fully and sprinkle the cheese evenly over the top.
Return to the oven, uncovered, for 5–10 minutes, or until cheese is melted and lightly golden.
Remove from oven, let rest 2–3 minutes, then add optional garnishes before serving.

Notes

To boost flavor without extra work, swap water for low‑sodium beef broth.
Add a handful of thinly sliced mushrooms or spinach between pasta and cheese for extra veggies.
For a richer sauce, stir in 2 tablespoons of ricotta or cream before baking.
If using store‑bought meatballs with seasoning included, taste the sauce before adding salt.
Leftovers reheat well in the oven with a splash of water or sauce to revive moisture.