Dump and Bake Meatball Casserole Recipe

Previous Next

Cook Time: 40 minutes

Ingredients

This recipe is designed to serve 8 people. Adjustments to ingredient quantities will affect servings, but the cooking steps and times should remain the same.

• 12 ounces dry rotini pasta
• 2 1/2 cups water
• 1 (24-ounce) jar marinara sauce
• 1 (14-ounce) bag frozen meatballs, thawed
• 1 cup chopped bell pepper
• 1 teaspoon salt
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• Chopped fresh herbs such as parsley or basil (optional)

Directions

1. Preheat your oven to 425F (220C) and gather all ingredients to have them ready at hand.
2. In a 9x13-inch baking dish, combine the dry rotini pasta, water, marinara sauce, thawed meatballs, chopped bell pepper, and salt. Stir gently to distribute ingredients evenly.
3. Cover the baking dish tightly with aluminum foil and place it in the oven. Bake until the pasta is tender but still firm to the bite, approximately 30 to 35 minutes.
4. Carefully remove the foil, then fold in 1 cup of the shredded mozzarella cheese, ensuring it melts evenly into the pasta and sauce.
5. Sprinkle the remaining 1 cup of mozzarella and the Parmesan cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Remove from the oven and, if desired, garnish with freshly chopped herbs before serving. Enjoy warm and cheesy!

Nutrition Facts (per serving)

• Calories: 362
• Total Fat: 19g (25% DV)
• Saturated Fat: 8g (39% DV)
• Cholesterol: 56mg (19% DV)
• Sodium: 1281mg (56% DV)
• Total Carbohydrate: 28g (10% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 8g
• Protein: 19g (37% DV)
• Vitamin C: 26mg (29% DV)
• Calcium: 302mg (23% DV)
• Iron: 2mg (13% DV)
• Potassium: 556mg (12% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on specific ingredients and preparation methods. Consult a doctor or registered dietitian if following a medically restrictive diet.

The History and Cultural Significance of Dump and Bake Meatball Casserole

The "Dump and Bake Meatball Casserole" is a modern American comfort food that traces its roots to mid-20th century home cooking, a time when convenience and simplicity became central to meal preparation. With the rise of frozen foods and pre-made sauces in the post-war era, busy families sought recipes that minimized preparation time without sacrificing flavor. This casserole embodies that trend, combining pantry staples, frozen meatballs, and pasta into a single, easy-to-assemble dish.

Regional Variations and Influences

While the casserole is distinctly American, its ingredients reveal the influence of Italian-American cuisine. Rotini pasta, marinara sauce, and meatballs echo traditional Italian flavors, but the "dump and bake" technique reflects American practicality. In the Midwest, casseroles often incorporate bell peppers, onions, and a heavier layer of cheese, whereas in coastal regions, cooks might add seasonal vegetables or substitute turkey or chicken meatballs for beef, highlighting the adaptability of this dish across the United States.

Differences from Similar Dishes

Unlike classic spaghetti and meatballs, this casserole is baked as a single dish, which allows the flavors to meld in the oven. It differs from lasagna in its simplicity and lack of layered pasta sheets, and it is faster to prepare than a traditional Italian meatball bake that requires making meatballs from scratch. The hallmark of this casserole is convenience: ingredients are "dumped" into the dish and baked, creating a hearty, cohesive meal with minimal effort.

Typical Serving Occasions

This casserole is a staple for weeknight dinners, potlucks, and casual family gatherings. Its ease of preparation makes it ideal for feeding a crowd, and leftovers reheat well, often tasting even better the next day. It is usually served as a main course, accompanied by a simple green salad or garlic bread, and garnished with fresh herbs like parsley or basil for added color and flavor.

Interesting Facts

• The "dump and bake" approach became popular in the 1960s when convenience foods like canned sauces and frozen meatballs became widely available.
• This casserole is considered a one-pan meal, reducing cleanup time and making it appealing for busy households.
• While many casseroles are layered, the dump-and-bake method creates a more rustic, homestyle texture where ingredients blend naturally.
• It can be easily adapted for dietary preferences, including vegetarian versions using plant-based meatballs or gluten-free pasta.
• Despite its simplicity, the dish is loved for its comforting, hearty flavors and versatility across American kitchens.

In summary, the Dump and Bake Meatball Casserole is not just a recipe; it is a symbol of convenience-driven American home cooking, with roots in Italian flavors and regional adaptability. Its ease, taste, and family-friendly appeal have made it a timeless choice for busy cooks looking to serve a warm, satisfying meal.

FAQ about Dump and Bake Meatball Casserole Recipe