Dump & Bake Meatball Casserole
This Dump and Bake Meatball Casserole is ready and on the table under 1 hour with minimal measuring or prep work. It's the perfect family recipe to feed a crowd, and is easily customizable with your favorite frozen meatballs and jarred sauce!
Recipe Makes: 8
Approximate Cost: $0.97
Equipment
- 9 x 13-inch baking dish
Ingredients
- 16 oz rotini pasta (one box, uncooked)
- 3 cups water
- 24 oz pasta sauce (one jar)
- 14 oz frozen pre-cooked meatballs (one bag, thawed)
- 1 tsp salt
- freshly cracked black pepper
- 2 cups shredded mozzarella cheese
- thinly sliced fresh basil (optional, for garnish)
- grated parmesan (optional, for garnish)
Instructions
- Preheat the oven to 425°F.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle the mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
- Serve scattered with the basil and parmesan, if using.
Recipe Notes
Make sure you thaw your frozen meatballs before adding them to the casserole. You can do this by placing the bag in the refrigerator first thing in the morning, they should be ready by the time you're ready to make dinner.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Calories: 440kcal | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 877mg | Potassium: 400mg | Total Carbs: 47g | Fiber: 3g | Sugar: 5g | Net Carbs: 44g | Vitamin C: 6mg | Calcium: 168mg