Dump Bake Meatball Casserole (Printer-Friendly Version)
Cheesy meatball pasta bake with tender rotini and rich marinara sauce, ideal for easy weeknight meals.
# Required Ingredients:
→ Pasta and Sauce
01 -
450 g uncooked rotini pasta
02 -
700 g marinara sauce
03 -
720 ml water
→ Protein
04 -
400 g fully cooked cocktail-size meatballs, thawed
→ Cheese
05 -
200 g shredded mozzarella cheese
→ Optional Garnishes
06 -
Grated Parmesan cheese
07 -
Fresh chopped herbs (basil, oregano, or parsley)
# Step-by-Step Instructions:
01 -
Preheat the oven to 220°C.
02 -
In a 33x23 cm baking dish, mix uncooked rotini pasta, marinara sauce, water, thawed meatballs, and a pinch of salt ensuring the pasta is evenly coated.
03 -
Seal the baking dish tightly with aluminum foil to trap steam, then bake for 35 minutes.
04 -
Remove foil carefully, stir the casserole to redistribute ingredients and check pasta for doneness. If pasta is firm, re-cover and bake for an additional 5 to 10 minutes.
05 -
Once pasta reaches al dente texture, remove foil and evenly sprinkle shredded mozzarella over the top. Return uncovered to the oven and bake for 5 to 10 minutes until cheese is melted and bubbling.
06 -
Garnish with grated Parmesan cheese and fresh chopped herbs before serving.
# Handy Cooking Tips:
01 -
Thaw meatballs completely before baking to ensure even cooking.
02 -
Use a tightly sealed foil cover during baking to allow pasta to cook properly without boiling.
03 -
Check pasta for doneness at 35 minutes to avoid overbaking.
04 -
Choose a high-quality marinara sauce to enhance overall flavor.