Baked Spaghetti and Meatballs Recipe

If you’re searching for the ultimate comfort food that combines hearty flavor, cheesy goodness, and a touch of nostalgia, look no further than Baked Spaghetti and Meatballs. This classic favorite takes everything you love about traditional spaghetti and meatballs and elevates it with melty mozzarella, zesty marinara, and perfectly browned meatballs nestled into layers of pasta. The result is a bubbling, golden casserole that feels as cozy as a hug and is guaranteed to bring everyone back for seconds.

Ingredients You’ll Need

The beauty of Baked Spaghetti and Meatballs lies in its simple, familiar ingredients that come together to create something greater than the sum of their parts. Each element has an important role, from the savory meatballs to the oozy cheese topping.

• Ground beef (1 lb): Use 80/20 for juicy, flavorful meatballs that don’t dry out in the oven.
• Breadcrumbs (½ cup): These help bind the meatballs and provide a light, tender texture.
• Grated Parmesan cheese (¼ cup for meatballs, ½ cup for casserole): Gives the meatballs and the casserole a salty, nutty depth.
• Egg (1 large): Acts as the glue, binding the meatball mixture together.
• Garlic (2 cloves, minced): Adds a fragrant, savory punch to both the meatballs and casserole.
• Italian seasoning (1 tsp for meatballs, 1 tsp for casserole): Brings those beloved herbaceous notes throughout the dish.
• Salt (½ tsp): Essential for making all the flavors pop.
• Black pepper (¼ tsp): Adds just a hint of heat.
• Olive oil (2 tbsp for frying, 1 tbsp for spaghetti): Used for browning the meatballs and keeping the spaghetti perfect.
• Spaghetti (12 oz): The foundation of the casserole, ideally cooked al dente so it holds up when baked.
• Marinara sauce (3 cups): Use your favorite jarred brand or homemade – this is the heart of the flavor.
• Shredded mozzarella cheese (2 cups): For that gooey, melty, irresistible topping.
• Garlic powder (½ tsp): Lends an extra layer of garlicky goodness to the whole bake.
• Fresh basil or parsley (optional for garnish): A fresh, green sprinkle at the very end lifts all the flavors.

How to Make Baked Spaghetti and Meatballs

Step 1: Prepare the Meatballs

Start by combining the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Mix until just combined (overworking can make the meatballs tough). Roll the mixture into 1-2 inch meatballs for the perfect bite. Next, heat olive oil in a skillet over medium, and sear the meatballs on all sides until brown and crusty, about 8 minutes. They don’t need to cook all the way through since they’ll finish baking in the oven.

Step 2: Cook the Spaghetti

Bring a big pot of salted water to a boil. Cook the spaghetti for 1 to 2 minutes less than the package says – this helps the noodles stay perfectly al dente during baking. Drain your spaghetti, then toss it with a tablespoon of olive oil to keep it from sticking together while you assemble everything.

Step 3: Preheat the Oven

Now, preheat your oven to 375°F (190°C). This ensures it’s hot and ready by the time you finish assembling your Baked Spaghetti and Meatballs, so everything bakes evenly and you get that glorious cheesy top.

Step 4: Assemble the Casserole

Spread one cup of marinara on the bottom of a 9-by-13 inch baking dish—just enough to coat the pan and prevent sticking. Layer half of the spaghetti on top, making sure it’s evenly spread. Arrange the browned meatballs over the noodles, then pour the remaining marinara over everything. Sprinkle on garlic powder and extra Italian seasoning for a flavor boost. Now, the best part: top it all with mozzarella and more Parmesan cheese for the ultimate gooey finish.

Step 5: Bake Until Bubbling

Cover your casserole dish with foil and bake for 15 minutes to let the flavors marry and the cheese melt. Then, remove the foil and continue baking for another 10-15 minutes, until the cheese is golden and bubbling. The aroma will have everyone in the house gathering in the kitchen!

Step 6: Garnish and Serve

Give your baked creation a short rest—about 5 minutes out of the oven—so it slices more cleanly. Finish by sprinkling fresh basil or parsley on top for a burst of color and freshness. Then, dish up generous servings and dig in while it’s warm and melty. This is Baked Spaghetti and Meatballs perfection!

How to Serve Baked Spaghetti and Meatballs

Garnishes

Elevate each slice by showering it with chopped fresh basil or parsley just before serving. A dusting of extra grated Parmesan is always welcome, and a drizzle of good olive oil brings a sophisticated touch.

Side Dishes

Baked Spaghetti and Meatballs pairs beautifully with crisp green salads tossed in simple vinaigrette or roasted vegetables. And let’s be real—garlic bread or a buttery baguette for sopping up any leftover sauce is pretty much non-negotiable!

Creative Ways to Present

Serve the casserole straight from the baking dish for relaxed family dinners, or plate individual portions with a twirl of spaghetti and a meatball stacked on top for a more elegant look. For parties, try scooping servings into small ramekins for adorable, personal-sized bakes.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Spaghetti and Meatballs keeps beautifully. Store cooled leftovers in an airtight container in the refrigerator for up to four days. The flavors meld even more as they sit, making fantastic next-day lunches.

Freezing

You can absolutely freeze this casserole! Wrap the cooled, unbaked dish tightly with plastic wrap and foil, or portion it into freezer-safe containers. It keeps well for up to three months and is a lifesaver for busy weeks.

Reheating

When you’re ready to enjoy again, reheat Baked Spaghetti and Meatballs in the oven at 350°F (175°C), covered with foil, until hot throughout. Individual portions can be microwaved, but the oven keeps that magic cheesy top intact.

FAQs

Can I use ground turkey or chicken for the meatballs?

Absolutely! Swap the ground beef for turkey or chicken for a lighter spin on Baked Spaghetti and Meatballs. Just be sure to check for doneness, as poultry cooks a little faster and can dry out more easily; a little extra olive oil in the mix helps keep things juicy.

Is it okay to assemble the casserole ahead of time?

Yes, you can assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready, just bake straight from the fridge, adding a few extra minutes if needed to heat through.

What’s the best way to keep the spaghetti from getting mushy?

Cooking your pasta just shy of al dente is key. It will absorb the sauce and continue cooking as it bakes, resulting in perfectly tender noodles in your Baked Spaghetti and Meatballs, never mushy!

Can I make this vegetarian?

Of course! Substitute your favorite meatless meatballs or even roasted vegetables like eggplant and zucchini for the traditional meatballs, and proceed as usual for a satisfying vegetarian version.

How can I add extra veggies to this dish?

If you’d like extra color and nutrition, tuck in sautéed mushrooms, spinach, or finely chopped bell peppers between the layers. They blend right into the sauce, making Baked Spaghetti and Meatballs even heartier and more colorful.

Final Thoughts

This Baked Spaghetti and Meatballs recipe is the sort of crowd-pleasing, soul-warming dish you’ll turn to again and again. Whether you’re feeding family on a weeknight or sharing with friends, it’s fun, filling, and downright delicious. Don’t wait—give it a try and discover why this version deserves a regular spot on your dinner table!

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