Description
This Baked Spaghetti and Meatballs recipe combines tender, juicy meatballs with perfectly cooked spaghetti baked in a rich marinara sauce and topped with melted mozzarella and Parmesan cheese. It’s a comforting and hearty Italian-American classic that’s perfect for family dinners and easy to prepare ahead.
Ingredients
Scale
Meatballs
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Spaghetti and Sauce
- 12 oz (340 g) spaghetti
- 3 cups (700 ml) marinara sauce
- 1 tbsp olive oil (to prevent sticking)
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
Cheese Topping
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
Garnish
- Fresh basil or parsley
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until fully incorporated.
- Shape Meatballs: Roll the mixture into 1-2 inch meatballs, ensuring they are uniform for even cooking.
- Sear Meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the meatballs and sear on all sides until browned, about 8 minutes. They don’t need to be fully cooked now as they’ll finish baking in the oven.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti for 1-2 minutes less than package instructions to achieve al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Assemble the Casserole: Spread 1 cup marinara sauce evenly in the bottom of a 9×13-inch baking dish. Layer half of the cooked spaghetti over the sauce. Arrange the seared meatballs on top. Pour the remaining marinara sauce over the meatballs and spaghetti. Sprinkle garlic powder and Italian seasoning evenly over the sauce, then top with shredded mozzarella and grated Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake for 15 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
- Garnish and Serve: Allow the casserole to cool for 5 minutes. Garnish with fresh basil or parsley. Serve warm and enjoy your hearty baked spaghetti and meatballs!
Notes
- You can substitute ground beef with a mix of beef and pork for richer flavor.
- For extra flavor, add finely chopped onions to the meatball mixture.
- Use freshly grated Parmesan for better texture and taste.
- To make ahead: assemble as directed, then refrigerate before baking. Bake just before serving.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
