Baked Spaghetti and Meatballs

This Baked Spaghetti and Meatballs recipe is a cozy crowd-pleaser loaded with tender pasta, juicy homemade meatballs, and gooey cheese bubbling on top. Whenever I make this for family dinners or friends, the aroma alone has everyone circling the kitchen. It is an iconic comfort dish that is easy enough for busy weeknights but always impresses at potlucks too.

The first time I made this, it was a chilly Sunday and we wanted something nostalgic but simple. My kids loved digging into the stretchy cheese and saucy noodles. Now it is our go to on nights that need extra comfort.

Ingredients

• Ground beef or a mix of beef and pork: adds richness and succulence. Choose beef with a little fat for juicier meatballs.
• Breadcrumbs: help bind the meatballs and keep them tender. Fresh breadcrumbs give the best texture.
• Parmesan cheese: adds a savory kick. I always grate my own for the freshest flavor.
• Egg: holds everything together and makes meatballs moist.
• Garlic: brings fragrance and depth. Fresh garlic is best but jarred will do.
• Italian seasoning: gives that classic herby note. Look for blends with oregano and basil.
• Salt and black pepper: ensure every bite is flavorful. Taste your meat mixture to check seasoning.
• Olive oil: for frying and coating the spaghetti. Extra virgin olive oil brings a rich taste.
• Spaghetti: serves as the base. I like classic dried spaghetti for sturdiness.
• Marinara sauce: provides a tangy savory layer. Use your favorite jarred or homemade sauce.
• Mozzarella cheese: melts beautifully for the topping. Grab a block and shred it yourself for ultimate melt.
• Parmesan for the topping: adds a salty finish. Sprinkle a little more at the end.
• Garlic powder and extra Italian seasoning: punch up the sauce flavor. Layering seasonings really makes a difference.
• Fresh basil or parsley: as a garnish makes the casserole vibrant and fresh. Snip it right before serving.

Step by Step Instructions

Make the Meatball Mixture:

Combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and black pepper in a large bowl. Use clean hands to mix until everything is evenly incorporated and moist but not sticky.

Shape and Brown Meatballs:

Shape 1 to 2 inch balls with your hands. Gently squeeze but do not pack them tightly or they will be tough. Heat olive oil in a skillet over medium heat and cook meatballs in batches turning to brown all sides thoroughly about 8 minutes total. They should be well browned but not cooked through.

Cook the Spaghetti:

Cook spaghetti in a large pot of salted water and make sure to stir occasionally to prevent sticking. Boil for 1 to 2 minutes less than the package suggests for al dente noodles since they will cook further in the oven. Drain and immediately toss with a tablespoon of olive oil to keep noodles separate.

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit so it is ready for baking when you assemble the dish.

Assemble the Casserole:

Spread a cup of marinara sauce across the bottom of a nine by thirteen inch baking dish. Add half the spaghetti in a loose, even layer. Nestle browned meatballs evenly over noodles. Spoon the rest of the marinara sauce over top, making sure everything gets coated. Sprinkle the garlic powder and Italian seasoning over the sauce. Scatter mozzarella and Parmesan evenly as your final layers.

Bake to Golden Perfection:

Cover the baking dish tightly with foil and bake for fifteen minutes so everything heats through. Remove foil and continue baking ten to fifteen minutes until cheese is melted and golden brown in spots.

Finish and Serve:

Let the hot casserole rest for five minutes to allow everything to settle. Top with torn fresh basil or parsley for a bright finish then scoop into bowls and serve piping hot.

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As a cheese lover, the blanket of molten mozzarella on top is my favorite part. I remember my son sneaking extra cheese before I even put it in the oven.

Storage Tips

Let any leftovers cool to room temperature before covering and refrigerating. This dish tastes just as good on day two. You can also freeze it in individual containers for up to two months. Just reheat in the oven covered with foil until hot and bubbly.

Ingredient Substitutions

You can easily swap out the ground beef for turkey or chicken if you prefer a lighter version. Gluten free spaghetti and breadcrumbs also work well in this casserole and taste just as satisfying.

Serving Suggestions

Serve this baked spaghetti and meatballs with a simple salad dressed in olive oil and vinegar or a side of roasted vegetables. Warm garlic bread is always a hit. For gatherings slice pieces right from the baking dish for a rustic, casual feel.

Recipe Origins

Baked spaghetti casseroles are a classic in Italian American kitchens, a way to feed a family with familiar flavors. This dish is reminiscent of the baked ziti and pasta bakes you see at Sunday potlucks and family gatherings.

Frequently Asked Questions

→ What type of ground meat works best for the meatballs?

A mix of ground beef and pork provides juicy, flavorful meatballs, but all-beef can also be used if preferred.

→ Can I use store-bought marinara sauce?

Yes, quality store-bought marinara can save time, or use homemade for a personal touch.

→ How do I prevent spaghetti from sticking together?

Toss the drained pasta with olive oil before assembling the casserole to keep strands separate.

→ What cheeses make the topping extra melty?

Use a combination of mozzarella for melting and Parmesan for sharp flavor on top of the casserole.

→ How can I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to three days. Reheat before serving.

→ Is it possible to prepare this ahead of time?

You can assemble the components up to a day in advance, refrigerate, and bake just before serving.