Dump and Bake Meatball Pasta Casserole

A meatball casserole in a white baking dish.

Dump and Bake Meatball Pasta Casserole

This Meatball Pasta Casserole is made with uncooked pasta, frozen meatballs, jarred sauce, and mozzarella, all baked together in one 9 x 13-inch dish. There’s no need to boil the pasta or thaw the meatballs first, making it a practical dinner for busy nights or casual gatherings.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Resting time 10

Total Time 1 10

Servings

Calories 467kcal

Author Jere' Cassidy

Equipment

9 x 13 baking dish

Ingredients

16 ounces rotini pasta uncooked; penne or ziti may be substituted
24 ounces spaghetti sauce or marinara sauce
2 cups water
1 cup milk
14 ounces frozen meatballs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1½ cups mozzarella cheese shredded - or as much as you like

Optional ingredients

parmesan cheese and herbs for garnish

Instructions

Heat the oven to 425°F. Lightly coat a standard 9 x 13-inch baking dish with cooking spray.
Add the uncooked pasta, spaghetti sauce, milk, water, frozen meatballs, garlic powder, onion powder, basil, oregano, and salt to the baking dish. Stir well to combine, making sure the pasta is coated with the liquid.
Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Remove the dish from the oven and stir the pasta and meatballs well. Cover again and bake for 10 more minutes.
Remove the foil and check the pasta. It should be tender but not mushy. Sprinkle the mozzarella evenly over the casserole and bake uncovered for about 5 minutes, or until the cheese is melted.
Let the casserole rest for 10 minutes before serving. Garnish with Parmesan cheese or fresh herbs, if desired.

Video

Notes

Do not boil the pasta or thaw the frozen meatballs before assembling the casserole.
Use a standard 9 x 13-inch baking dish so the pasta can spread out and cook evenly in the liquid.
Stir the casserole after the first 35 minutes of baking. This helps the pasta cook more evenly.
If you remove the casserole from the oven to stir while baking, it will be very hot and heavy.
The casserole has the best texture the day it is made. Leftover pasta continues to absorb the sauce as it sits.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a spoonful of marinara sauce before reheating to add moisture back.

Nutrition