Dump and Bake Meatball Casserole
A convenient, one-pan Italian-American dinner that eliminates the need for pre-boiling pasta. This hearty casserole utilizes dry rotini, savory tomato sauce, and meatballs, baking them together in a single dish. The steam trapped under foil perfectly hydrates the noodles, while the final broil creates a bubbly, golden mozzarella crust. It is a foolproof meal solution for busy weeknights, requiring minimal cleanup and delivering maximum comfort.
- Prep Time: 5
- Cook Time: 50
- Total Time: 55
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
1 pound Rotini pasta
48 ounces Spaghetti sauce
3 cups Water
28 ounces Beef meatballs (halal or poultry-based)
8 ounces Mozzarella cheese, shredded
Salt and pepper to taste
Fresh chopped parsley for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Combine uncooked rotini, one jar of spaghetti sauce, and 24 ounces of water in a large baking dish.
Spread the remaining jar of spaghetti sauce evenly over the top of the pasta mixture.
Add the meatballs into the dish, tossing gently to coat while ensuring they sit above the pasta layer.
Cover the dish tightly with aluminum foil to trap steam.
Bake for 40 to 50 minutes until the pasta is al dente and the sauce is bubbling.
Remove the foil, sprinkle with shredded mozzarella cheese, and bake uncovered for 5 additional minutes.
Broil for 1 to 2 minutes until the cheese is golden brown.
Garnish with fresh parsley and serve immediately.
Notes
Use high-quality semolina rotini for the best texture. Ensure meatballs are either thawed or small enough to cook through in the given time. Always ensure the casserole is tightly covered with foil during the main baking phase to ensure the pasta hydrates properly.
Find it online: https://elitesrecipes.com/dump-and-bake-meatball-casserole-2/