Dump and Bake Meatball Casserole (Printable Version)
# What You’ll Need:
01 -
16 oz rotini pasta, uncooked
02 -
3 cups water
03 -
24 oz pasta sauce
04 -
14 oz frozen precooked meatballs, thawed
05 -
1 teaspoon kosher salt
06 -
2 cups shredded mozzarella cheese
# Steps to Follow:
01 -
Preheat the oven to 425°F. Spray a 9x13-inch baking dish with cooking spray.
02 -
Place the uncooked pasta into the baking dish and add water, pasta sauce, thawed meatballs, and salt. Cover the dish tightly with tin foil.
03 -
Bake the casserole for 35 minutes, stirring everything together halfway through the cooking time.
04 -
Remove the foil, stir the pasta again, and top with shredded mozzarella cheese. Bake for an additional 5-8 minutes until the cheese has melted.
05 -
Serve the casserole hot. Garnish with Parmesan cheese or chopped fresh parsley if desired.
# Additional Notes:
01 -
Thawed meatballs work best for even cooking. To thaw, refrigerate overnight or use the microwave if short on time.
02 -
Choose a high-quality pasta sauce for better flavor; options include tomato & basil, roasted garlic, or spicy vodka sauces.
03 -
Shred mozzarella cheese from a block for optimal texture and melting.
04 -
Stirring halfway through cooking ensures even hydration of pasta and prevents crunchy textures.
05 -
Enhance the dish by adding additional dried seasonings like garlic powder, Italian seasoning, or dried basil.