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You don’t even have to boil the noodles! This dump-and-bake creamy tomato pasta with turkey meatballs is an easy dinner that cooks in one dish with just 10 minutes of prep. Perfect for busy weeknights!
If you’re looking for even more dump-and-bake recipes, be sure to try this dump-and-bake chicken parm casserole, our favorite dump-and-bake chicken broccoli rice casserole, a pan of dump-and-bake shrimp Alfredo pasta, this “no peek” pork chop and rice casserole, and these sesame chicken noodles, too!
A Few Tips Before You Get Started
- If you don’t have rigatoni, you can substitute with other similar short pasta shapes such as penne pasta, rotini, or elbows. Just pick a pasta that has a similar cooking time as the rigatoni (about 12-13 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For instance, penne pasta will likely only need about 35 minutes.
- Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole. I prefer smaller meatballs (sometimes called “bite size” or “cocktail size”) in this dish. Simek’s turkey meatballs work well, but any similar brand of fully-cooked meatballs is fine.
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Directions
Weeknight dinners don’t get much easier than a dump-and-bake creamy tomato pasta! I’ve included complete cooking instructions in the printable recipe card at the bottom of the post, but here’s the overview:
- Combine the uncooked pasta, the thawed meatballs, and the diced tomatoes in a greased baking dish.
- Whisk together the sauces, broth, and seasoning. Pour the liquid mixture over the dry ingredients in the pan. Give everything a good stir to make sure that it’s completely combined. You might even want to use your hands or a spoon to gently press down, submerging as many of the noodles in the sauce as possible.
- At this point it will look really watery, but don’t worry! The pasta absorbs a lot of that liquid as it bakes, so you’ll end up with a rich, thick, creamy tomato sauce by the end.
- Cover the dish tightly with foil and bake for about 40 minutes. Stir gently, and check to make sure that the pasta is al dente (almost done!). If it’s not, no problem — just cover the dish again and pop it back into the oven for 5-10 more minutes. Just be careful not to overcook the pasta, since you don’t want it to end up mushy and gummy by the end.
- Sprinkle cheese on top. Return the dish to the oven for a few more minutes, just until the cheese melts and the pasta is perfectly cooked.
- Garnish the casserole with herbs like fresh basil or fresh parsley for a bright, colorful touch. Extra grated Parmesan cheese is also delicious!
Serving Suggestions
Pair the cozy casserole with garlic Bread, breadsticks, or focaccia bread; Caesar salad; roasted broccoli, sauteed zucchini, or roasted yellow squash.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this casserole because the texture of the pasta will not be great when thawed.
- Reheat individual portions of leftovers in the microwave for 1-2 minutes on high.
More Dump-and-Bake Pasta Recipes
- 16 ounces dry uncooked rigatoni pasta
- 16 ounces fully-cooked frozen turkey meatballs, thawed
- 2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano, drained
- 4 cups marinara sauce
- 2 cups Alfredo sauce
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 cup grated mozzarella cheese (or grated Italian cheese blend)
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh basil leaves or other chopped fresh herbs, such as parsley
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Preheat oven to 425°F. Grease a deep 13 x 9-inch baking dish or spray with nonstick cooking spray. Add the uncooked pasta, thawed meatballs, and drained diced tomatoes to the prepared dish. Toss gently to combine.
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In a large bowl, whisk together the marinara sauce, Alfredo sauce, chicken broth, kosher salt, dried basil, garlic powder, and black pepper. Pour the sauce mixture into the dish and gently stir so that the dry ingredients are completely combined with the sauce.
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Cover the dish tightly with aluminum foil. Bake until the pasta is al dente, about 40-45 minutes. Remove the foil and stir the pasta in the dish. If the pasta is not al dente after 40 minutes, cover the dish and return it to the oven for 5-10 more minutes, or until done. Sprinkle mozzarella cheese and Parmesan cheese over top.
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Return to the oven and bake, uncovered, for a few more minutes, until the pasta is tender and the cheese melts. Garnish with fresh basil or other fresh herbs, and serve.
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- If you don’t have rigatoni, you can substitute with other similar short pasta shapes such as penne pasta, rotini, or elbows. Just pick a pasta that has a similar cooking time as the rigatoni (about 12-13 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For instance, penne pasta will likely only need about 35 minutes.
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- Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole. I prefer smaller meatballs (sometimes called “bite size” or “cocktail size”) in this dish. Simek’s turkey meatballs work well, but any similar brand of fully-cooked meatballs is fine.
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- Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Serving: 1/8 of the recipeCalories: 533kcalCarbohydrates: 54gProtein: 26gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 108mgSodium: 1933mgPotassium: 529mgFiber: 4gSugar: 8gVitamin A: 646IUVitamin C: 9mgCalcium: 200mgIron: 3mg
Recipe Variations
- For more veggies, stir in an 8-ounce container of sliced fresh mushrooms. They will be soft and perfectly cooked by the time the pasta is done. You can also stir fresh baby spinach leaves into the casserole at the end (just before adding the cheese).
- For a spicy dish, add crushed red pepper flakes to the sauce. Add even more flavor with Italian seasoning or dried oregano, too.
- Sprinkle buttered breadcrumbs on top (after adding the cheese) for a crunchy texture.
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in a 2-quart dish. The rest of the cooking instructions remain the same.
