Dump and Bake Meatball Casserole

You would think “dump” would be a bad word to associate with dinner or food in general, but you would be wrong.  Recipes with ingredients that only require dumping into a pan and baking are a busy mom’s secret weapon!  We love this dump and bake meatball casserole that takes mere minutes to assemble and then it bakes all by its saucy, cheesy self!

Dump and Bake Meatball Casserole

Dump and Bake Meatball Casserole


  • 1 (16 ounce) package uncooked rotini pasta (can substitute with macaroni noodles #1332)
  • 1 (25 ounce) jar marinara sauce
  • 3 cups water
  • 14 oz (about ¾ bag) Italian Style Meatballs (#9142)
  • 2 cups shredded mozzarella cheese
  • Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish


  1. Preheat oven to 425 degrees F.
  2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes. 
  3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). 

Adapted from: <https://www.theseasonedmom.com/dump-and-bake-meatball-casserole/> 


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