1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) bag frozen meatballs
1 (24 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (14 ounce) can chicken broth
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: fresh chopped herbs (such as basil, oregano, and parsley for garnish)
Recipe Preparation
Start your Dump-and-Bake Meatball Casserole by preheating your oven to 425 degrees Fahrenheit. It’s important to have the oven preheated so all the ingredients will begin cooking at the correct temperature right when you put them in.
Assembling Your Dish
Next, take a 9 x 13 inch baking dish, and pour in the entire package of uncooked rotini pasta. Add the frozen meatballs next. No need to thaw; they will cook perfectly right from frozen. Follow this up with the marinara sauce, diced tomatoes and their juice, and the chicken broth.
Stir everything until the ingredients are well mixed. Make sure the pasta is completely covered by the liquid to ensure even cooking.
Bake and Finish Your Casserole