Cheesy Dump And Bake Meatball Casserole Is So One Pan Easy You Don't Even Have To Boil The Pasta

You are going to love this super easy one pan dump and bake meatball casserole. Take five ingredients, dump em in a casserole pan, and bake it off. You don't even have to boil the pasta first! Talk about an awesome family-friendly weekday dinner that everyone will love!

All you're going to do is layer dry spaghetti, cooked meatballs (grab the frozen kind to save time), marinara sauce, and water. Walk away and let the smell fill your home while it cooks; finish it off with gooey mozzarella, and you have a new family dinner favorite!

Meatball casserole!Photo byRichelleg

How To Make It

There are just 5 ingredients needed for this easy recipe, most of which you probably already have on hand. I'm telling you, it doesn't get any easier than this!

Ingredients

• Rotini pasta (or whatever pasta your family enjoys)
• Marinara sauce (pick a good one!)
• Water
• Frozen meatballs that have thawed (or your own homemade)
• Shredded cheese (Mozzerella and Parmesan work best in my home but you can use whatever you like.)

Step 1: Mix the Ingredients

Layer the raw spaghetti, marinara sauce, water, and thawed meatballs in a 9 x 13-inch baking dish.

Cheesy meaty goodnessPhoto byRichelleg

Step 2: Cook

Bake the dish for 35 minutes at 425 degrees Fahrenheit with a tight foil cover.

Step 3: Cheese, please!

Take off the lid, stir the pasta, and then top with cheese.

Step 4: Bake it off: Put the dish back in the oven for a further five to ten minutes, or until the pasta is soft and the cheese has melted.

Which Casserole Dish Is the Best to Use?

Whichever is your personal favorite, as long as its 9x13

Plan Ahead

The casserole can be prepared a few hours ahead of time, and it can even be covered and refrigerated overnight before baking. You may need to bake the pasta for a little less time because it will soften and absorb some of the liquid as it sits. Avoid overcooking the casserole to avoid having mushy, gooey noodles.

Impossible plant meatballs work good too!Photo byRichelleg

Storage

This dish is best served fresh and hot, but you can refrigerate leftovers for four to five days in a container. When you reheat it, add a little extra sauce as the pasta tends to dry a little.

Different Variations

• I prefer to use smaller cocktail-size meatballs because it's easier for the kids. Having said that, if larger hunky meatballs are what you have on hand, go for it.
• You can literally use any kind of meatball, even vegetarian ones.
• I use frozen because it's easy, but you can use fresh too. Just make sure they're cooked. Just thaw the frozen ones before you add them to the pan.
• The exact amount of cook time will vary depending on your pan. Use my guidelines, but always test your pasta first to make sure it's not still crunchy.

Take care not to overbake the dish since that will cause the noodles to get too soft.

• For a vibrant, fresh touch, sprinkle fresh herbs like parsley or basil over the casserole. It also tastes great with a sprinkle of grated Parmesan cheese!

Meatball Dump And Bake Casserole

Tools

• Baking dish, 9 by 13 inches

Components

• One packet (16 ounces) of raw rotini pasta
• One 24- or 25-oz jar of marinara sauce
• Three cups of water
• One bag of fully cooked meatballs, 14 ounces (if using frozen meatballs, ensure sure they are completely thawed before using) or fresh cooked meatballs
• Two-ish cups of mozzarella shredded
• Garnish with freshly cut basil, oregano, and parsley and/or Parmesan cheese

Fresh and delicious!Photo byRichelleg

Directions

• Preheat the oven to 425°F.
• Layer the raw spaghetti, then marinara sauce and water, then meatballs in a 9 x 13-inch baking dish, greased if your pan likes to stick.
• Add salt to taste.
• Bake for 35 minutes with a tight aluminum foil cover.
• Open your foil and stil. Make sure the pasta is al dente at this point—firm but almost done—by checking its texture.
• Cover the dish and put it back in the oven until the pasta is al dente if it's still too firm.
• Add your mozzarella, and bake the dish uncovered for a further five to ten minutes, or until the pasta is soft and the cheese has melted.

It's soooooooooo goodPhoto byRichelleg