Dump And Bake Meatball Casserole
A fuss-free, weeknight-friendly casserole that combines dry pasta, frozen meatballs and jarred marinara in one dish. Just assemble, bake until the pasta is tender, top with cheese, and finish for a quick family meal.
Equipment
- 9x13 inch baking dish
Ingredients
- 12 ounces dry rotini pasta about 3 1/2 cups
- 2 1/2 cups water
- 1 24 ounce jar marinara sauce
- 1 14 ounce bag frozen meatballs thawed
- 1 medium bell pepper chopped (about 1 cup)
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese divided (about 8 ounces)
- 1/4 cup grated Parmesan cheese
- chopped fresh herbs (parsley or basil) optional, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and assemble all ingredients so everything is ready to go.
- In a 9x13-inch baking dish, combine the dry rotini, water, marinara sauce, thawed meatballs, chopped bell pepper, and salt. Stir gently to distribute ingredients evenly.
- Cover the dish tightly with aluminum foil and bake until the pasta is tender but still slightly firm to the bite, about 30 to 35 minutes.
- Carefully remove the foil and stir in 1 cup of the shredded mozzarella so it melts into the hot pasta mixture.
- Sprinkle the remaining 1 cup of mozzarella and the grated Parmesan evenly over the top.
- Return the casserole to the oven, uncovered, and bake until the cheese is fully melted and bubbling, about 10 minutes more.
- Let the casserole rest for a few minutes, then serve garnished with chopped fresh herbs if you like.