Who doesn’t love a hearty casserole that’s super easy to make? This Dump and Bake Italian Meatball and Rice Casserole is perfect for busy weeknights when you need something quick yet comforting for the whole family. You just throw everything into a baking dish, and in no time, you’ve got a meal that’s bursting with Italian flavors.
For more ideas on easy one-pan meals, check out our Cheesy Chicken and Rice Casserole .
Why you’ll love this recipe
This casserole is a lifesaver because it’s both simple and delicious. I remember one Sunday evening when the kids were playing their endless video games, and I had no time for cooking a fancy dinner. Then it dawned on me—this easy dish. Just dump, bake, and be ready to enjoy it sitting around the table.
Plus, it’s a dish even picky eaters can’t resist. The savory mix of meatballs, rice, and cheesy gooeyness keeps everyone happy and satisfied.
Ingredients
- 3 cups marinara sauce
- 1 can 14.5 ounces Basil, Garlic & Oregano diced tomatoes (undrained)
- ¾ cup water
- 1 cup uncooked long grain white rice
- 1 package 26 ounces Rosina Fully-Cooked Italian-Style frozen meatballs
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Step-by-step instructions
- Preheat oven to 375°F (190°C).
- Stir marinara sauce, tomatoes, water, and rice together in a 13-inch by 9-inch baking dish. Add meatballs and stir to combine.
- Cover the baking dish tightly with a lid or foil.
- Bake for 60-75 minutes or until the rice is tender.
- During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan.
- Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
- Garnish with parsley just before serving.
Recipe tips & variations
For an extra burst of flavor, consider adding some minced garlic to the sauce. You can also toss in some chopped vegetables like bell peppers or spinach for a nutritional boost. If you’re looking for a bit of spice, a pinch of red pepper flakes can do wonders.
Want to make it a bit more indulgent? Swap the marinara with a creamy Alfredo sauce or add more cheese on top.
Storage & reheating
This casserole stores beautifully. Simply pop any leftovers into an airtight container, and it will keep in the fridge for up to 3 days. To reheat, place in a microwave-safe dish and warm in the microwave or reheat in the oven at a low temperature until heated through.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! If using fresh meatballs, make sure they are cooked through before adding them to the casserole.
What other types of rice can I use?
Long grain white rice works best, but you can try brown rice for a nuttier flavor, keeping in mind it might require a little more liquid and cooking time.
Is there a way to make this dish vegetarian?
Sure thing! Swap the meatballs with veggie meatballs available in stores, or use some roasted vegetables for a plant-based version.
Recipes you may like
- Greek Chicken and Rice Skillet
- Easy Crock Pot Chicken and Rice Recipe
- Cheesy Chicken and Rice Casserole
Dump and Bake Italian Meatball and Rice Casserole
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Meat-based
Description
A hearty and easy Dump and Bake Italian Meatball and Rice Casserole perfect for busy weeknights.
Ingredients
- 3 cups marinara sauce
- 1 can 14.5 ounces Basil, Garlic & Oregano diced tomatoes (undrained)
- 3/4 cup water
- 1 cup uncooked long grain white rice
- 1 package 26 ounces Rosina Fully-Cooked Italian-Style frozen meatballs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Stir marinara sauce, tomatoes, water, and rice together in a 13-inch by 9-inch baking dish. Add meatballs and stir to combine.
- Cover the baking dish tightly with a lid or foil.
- Bake for 60-75 minutes or until the rice is tender.
- During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan.
- Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
- Garnish with parsley just before serving.
Notes
- For an extra burst of flavor, add minced garlic to the sauce.
- Consider tossing in chopped vegetables like bell peppers or spinach.
- For a bit of spice, add a pinch of red pepper flakes.
- Swap the marinara for a creamy Alfredo sauce or add more cheese on top for indulgence.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg