1. Preheat your oven to 375°F (190°C).
2. In a 9×13-inch baking dish, combine the frozen meatballs, pasta sauce, water, and uncooked rotini pasta. Stir well to ensure everything is evenly combined.
3. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
4. Bake for about 45 minutes, or until the pasta is tender and the meatballs are cooked through. The cooking time may vary, so check on it occasionally to ensure it’s not overcooking.
5. Once the casserole is cooked, remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
6. Return the dish to the oven, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Remove the casserole from the oven and let it cool for a few minutes. Sprinkle with chopped fresh basil, if desired, before serving.
8. Serve the Dump and Bake Meatball Casserole hot as a main dish. It pairs well with a side salad or garlic bread.