Description
This Dump and Bake Meatball Casserole is your ultimate weeknight dinner solution, offering a delicious blend of flavors that everyone will adore. With minimal prep time and no pre-cooking required, this effortless dish combines juicy meatballs, savory marinara sauce, and cheesy goodness in one convenient pan. Perfect for busy families and casual gatherings alike, this casserole ensures a satisfying meal that can be ready in under an hour. Customize it with your favorite ingredients for a personal touch, making it a versatile addition to your recipe repertoire.
Ingredients
Scale
- 1 (16-ounce) package uncooked rotini pasta
- 1 (24–25-ounce) jar marinara sauce
- 3 cups water
- 1 (14-ounce) package fully cooked cocktail-size meatballs
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a 9×13-inch baking dish, combine uncooked rotini, marinara sauce, water, meatballs, and a pinch of salt. Stir until evenly mixed.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and check pasta doneness; stir gently and re-cover if necessary.
- Once pasta is al dente, sprinkle mozzarella cheese on top and return to the oven uncovered for another 5–10 minutes until melted.
- Garnish with grated Parmesan cheese and fresh herbs before serving.
Nutrition
- Serving Size: 1/6 of casserole (approx. 1 cup)
- Calories: 420
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg