Dump-And-Bake Meatball Casserole You Will Need
👩‍🍳 Step-by-Step Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). Grab a large 9×13-inch baking dish (or a deep casserole dish like the one styled in).
- The Great “Dump” Step: Directly into your ungreased baking dish, pour in the full box of uncooked rotini pasta, the entire bag of frozen meatballs, the full jar of marinara sauce, and the 3 cups of water.
- Season and Mix: Sprinkle the 1 teaspoon of garlic powder and 1 teaspoon of dried oregano evenly over the ingredients. Give everything a thorough stir with a large spoon, ensuring that all the dry pasta noodles are submerged in the liquid and the meatballs are evenly distributed.
- Lock in the Steam (Crucial!): Cover the baking dish incredibly tightly with a layer of heavy-duty aluminum foil. If steam escapes, your pasta won’t cook through, so make sure those edges are sealed tight! 🛑
- The First Bake: Place the covered dish into the hot oven and bake for 35 minutes.
- The Cheese Blanket: Carefully remove the hot foil (watch out for the steam!). Give the pasta a quick stir to ensure nothing is sticking to the bottom. Evenly scatter the 2 cups of shredded mozzarella cheese across the top.
- Meltdown: Return the casserole to the oven uncovered for an additional 10 to 15 minutes, or until the cheese is completely melted, bubbly, and sports beautiful golden-brown spots just like in
- Rest and Serve: Let the casserole sit on the counter for 5 minutes before scooping into it. This gives the sauce time to thicken up beautifully. Top with fresh parsley if you want that picture-perfect finish, and serve! 🍽️🎉
