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Dump and Bake Meatball Casserole

Posted: October 25

Time: 55 minutes

Yield: 8 servings

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Can something effortless still have that slow-cooked, homemade taste? With Dump and Bake Meatball Casserole, the answer is a resounding "yes!" With a few quick steps, you'll have tender pasta mixed with juicy, beefy meatballs and your favorite red sauce, all mixed together and topped with bubbling cheese! It's a bountiful buffet without the boil(ing water)!


1 (16 ounce) package rotini pasta, uncooked
3 cups water
1 (24 ounce) jar marinara sauce
1 (14 ounce) package, miniature meatballs (cocktail size), fully-cooked
salt, to taste
2 cups mozzarella, shredded
parmesan cheese, optional, for topping
herbs such as basil, oregano, and parsley, chopped, optional, for garnish


Step 1

Preheat the oven to 425 degrees F.

Step 2

In a 9x13-inch baking dish, combine the uncooked pasta, water, marinara sauce, and meatballs.

Step 3

Season with salt, to taste, and stir.

Step 4

Cover tightly with aluminum foil and bake for 35 minutes.

Step 5

Uncover the dish and stir. Check the pasta to ensure it's al dente.

Step 6

Sprinkle the mozzarella cheese over the top and bake uncovered until the cheese is melted and bubbling about 5-10 minutes.

Step 7

Top with the parmesan cheese and herbs and serve!

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