Baked Spaghetti and Meatballs

Why You’ll Love This Recipe

This baked spaghetti and meatballs casserole brings together all the best parts of an Italian classic in a convenient and delicious baked form. The homemade meatballs are perfectly tender and juicy, while the spaghetti soaks up the marinara sauce. With layers of cheese melted on top, every bite offers a balance of flavors that will have everyone coming back for more. It’s simple, comforting, and guaranteed to satisfy!

Ingredients

For the Meatballs:

1 lb (450 g) ground beef (or a mix of beef and pork)

½ cup (50 g) breadcrumbs

¼ cup (25 g) grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil (for frying)

For the Casserole:

12 oz (340 g) spaghetti

3 cups (700 ml) marinara sauce

2 cups (200 g) shredded mozzarella cheese

½ cup (50 g) grated Parmesan cheese

1 tbsp olive oil (to prevent sticking)

½ tsp garlic powder

1 tsp Italian seasoning

Optional Garnish:

Fresh basil or parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Meatballs:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and black pepper. Mix until well combined.

Roll the mixture into 1-2 inch meatballs.

Heat olive oil in a skillet over medium heat. Sear the meatballs on all sides for about 8 minutes, or until they’re browned. They don’t need to be fully cooked as they’ll finish cooking in the oven.

Cook the Spaghetti:

Boil the spaghetti in a large pot of salted water, cooking for 1-2 minutes less than the package instructions to keep it al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Assemble the Casserole:

Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.

Add half the cooked spaghetti, spreading it evenly.

Arrange the seared meatballs on top of the spaghetti.

Pour the remaining marinara sauce over the meatballs and spaghetti.

Sprinkle garlic powder and Italian seasoning over the sauce.

Top with shredded mozzarella cheese and grated Parmesan cheese.

Bake:

Cover the dish with foil and bake for 15 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

Garnish and Serve:

Let the casserole cool for about 5 minutes. Garnish with fresh basil or parsley, if desired.

Serve warm and enjoy!

Servings and Timing

Servings: 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Variations

Different Meat: Try using ground turkey or chicken for a lighter version of the meatballs.

Gluten-Free: Substitute gluten-free breadcrumbs and pasta to make this recipe gluten-free.

Vegetarian: Make the meatballs using plant-based meat alternatives or skip the meatballs and add vegetables like mushrooms or zucchini for a vegetarian version.

Extra Veggies: Add sautéed spinach, bell peppers, or mushrooms to the casserole for added flavor and nutrition.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: This casserole freezes well! Let it cool completely before covering and freezing for up to 2 months. When ready to eat, bake from frozen at 375°F (190°C) for 45 minutes, or until fully heated through.

Reheating: Reheat individual servings in the microwave or cover the casserole with foil and bake at 350°F (175°C) for 15 minutes.

FAQs

Can I make the meatballs ahead of time?

Yes! You can prepare and sear the meatballs ahead of time, then refrigerate or freeze them until ready to use.

Can I use store-bought marinara sauce?

Absolutely! For convenience, you can use your favorite jarred marinara sauce instead of making it from scratch.

How can I make this recipe spicy?

If you like some heat, add red pepper flakes to the marinara sauce or season the meatballs with a bit of cayenne pepper.

Can I use spaghetti squash instead of regular spaghetti?

Yes! Spaghetti squash is a great low-carb substitute for regular pasta. Just roast the squash and use the strands in place of spaghetti.

Can I use a different type of cheese?

You can substitute mozzarella with provolone or cheddar for a different cheese flavor, but mozzarella gives the best melt and texture.

How do I prevent the casserole from becoming too soggy?

Make sure to drain the spaghetti well before layering it into the casserole, and slightly undercook it during boiling. This helps prevent it from absorbing too much sauce.

Can I double the recipe?

Yes, you can easily double this recipe. Just make sure you have a larger baking dish and adjust the cooking time accordingly.

Can I make the meatballs without frying them first?

If you prefer, you can bake the meatballs directly in the casserole. Just place them on top of the spaghetti and bake for 20-25 minutes until cooked through.

Can I add extra sauce to the casserole?

If you like your baked spaghetti saucier, feel free to add more marinara sauce when assembling the casserole. Just make sure the pasta is evenly coated.

How do I know when the casserole is done baking?

The casserole is done when the cheese is melted, golden brown, and bubbly. You can also check the internal temperature of the meatballs; it should reach 165°F (74°C).

Conclusion

Baked Spaghetti and Meatballs is the perfect dish for any occasion, offering the comforting flavors of a classic Italian-American meal in a convenient casserole form. With tender meatballs, cheesy layers, and a rich marinara sauce, this dish is guaranteed to satisfy the whole family. Easy to prepare, it’s perfect for busy weeknights or gatherings, making it a must-try recipe for your dinner rotation!

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