Name: Baked Spaghetti and Meatballs Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 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; 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; Fresh basil or parsley

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I’ve got to tell you about this Baked Spaghetti and Meatballs Recipe that’s become a staple in my kitchen whenever I need comfort food that feels like a warm hug. It’s got that perfect combo of tender, flavorful meatballs and rich, cheesy baked spaghetti that’s just so satisfying. Seriously, this dish works great when you need a hearty meal that feeds a crowd, or when you want a tasty make-ahead dinner for busy weeknights.

What I love about this Baked Spaghetti and Meatballs Recipe is how it brings together simple ingredients but somehow creates something more than the sum of its parts. The best part? It’s easy enough for even the most intimidated cooks to pull off without stress. Plus, your house will smell incredible while this is baking away—believe me, that aroma alone is reason to try it!

Ingredients You’ll Need

These ingredients come together beautifully, balancing meaty, cheesy, and herby flavors. I always recommend picking the freshest marinara sauce you can find—it really makes a difference in the final flavor.

Ground beef (or a mix of beef and pork): Choose 80/20 lean for juicy, flavorful meatballs that aren’t dry.
Breadcrumbs: Helps bind the meatballs and keep them tender, so don’t skip it.
Grated Parmesan cheese: Adds that salty, nutty kick inside and on top of the casserole.
Egg: Another binder for your meatballs—makes sure they hold together during frying and baking.
Garlic (minced): Essential for that classic Italian flavor profile.
Italian seasoning: A blend that brings herbs like oregano, basil, and thyme—your shortcut to Italian flair.
Salt and black pepper: To season everything perfectly.
Olive oil: For frying meatballs and preventing spaghetti from sticking in the casserole.
Spaghetti: Use a quality brand for the best texture after baking—no mushy strands here!
Marinara sauce: The saucy base that brings all the flavors together.
Shredded mozzarella cheese: Melty, gooey, and oh-so-good on top.
Garlic powder: Just a pinch to boost the overall flavor of the casserole.

Variations

I like to keep this recipe open for tweaks depending on what’s in the fridge or my mood. It’s perfect for playing around with—and you should feel free to make it your own.

Meatless Variation: Swap ground beef for plant-based crumbles or cooked lentils. I tried this for a vegetarian friend, and we both agreed the flavor didn’t take a hit.
Spicy Kick: Add red pepper flakes to the meatball mix or marinara sauce if you like it fiery. Just a sprinkle can turn this comforting dish into something with a little edge.
Cheese Upgrade: Mix in some ricotta or provolone with the mozzarella for a creamier, cheesier casserole that’s next-level indulgent.
Herb Freshness: Toss in fresh oregano or thyme instead of dried Italian seasoning for a garden-fresh taste if you have herbs on hand.

How to Make Baked Spaghetti and Meatballs Recipe

Step 1: Mix and Shape the Meatballs

Start by combining ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Use your hands to mix everything gently—overmixing can make meatballs tough, so just combine until everything is evenly distributed. Then, roll the mixture into evenly sized meatballs, about 1 to 1½ inches in diameter. I find using a cookie scoop helps keep them uniform, which means they cook evenly—no overdone small ones and undercooked big ones!

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 6-8 minutes total. Don’t worry about cooking them through here; you just want a nice golden crust that locks in flavor. Use tongs to turn gently so they don’t break apart. Once browned, set them aside on paper towels to drain any excess fat.

Step 3: Prepare the Spaghetti

While meatballs are browning, boil your spaghetti in salted water according to package instructions but pull it out 1-2 minutes before al dente—it’ll finish cooking in the oven. Drain, then toss with olive oil and a sprinkle of garlic powder and Italian seasoning to prevent sticking and add flavor. The olive oil little trick works wonders in baked pasta dishes!

Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C). In a large casserole dish, spread half of the marinara sauce on the bottom. Layer the spaghetti evenly over the sauce, then nestle the browned meatballs on top. Pour the remaining marinara over everything, then sprinkle with shredded mozzarella and grated Parmesan cheese. This layering helps every bite have that blend of sauce, pasta, cheese, and meatball. It’s the magic of baked spaghetti and meatballs!

Step 5: Bake Until Bubbly and Golden

Pop the casserole into the oven and bake uncovered for about 25-30 minutes. You’ll see the cheese melt into bubbly, golden perfection, and the sauce will be bubbling around the edges. If you want an extra bubbly crust, you can broil it for the last 2-3 minutes—just watch closely so it doesn’t burn. Let it rest for 5 minutes before serving so it sets up nicely.

How to Serve Baked Spaghetti and Meatballs Recipe

Baked Spaghetti and Meatballs Recipe - Recipe Image

Garnishes

I usually finish this with fresh basil or a sprinkle of chopped parsley. The fresh herbs add a pop of color and a lovely brightness that cuts through the richness. A little extra grated Parmesan on top never hurts either!

Side Dishes

For sides, I love a crisp Caesar salad or a simple green salad with lemon vinaigrette. Garlic bread or warm crusty rolls are also clutch for mopping up any leftover sauce. It feels like a full Italian feast without a lot of fuss.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins instead of one big casserole—it looks fancy but is still super cozy. Another time, I sprinkled some toasted breadcrumbs over the cheese topping before baking for an extra crunch that surprised and delighted everyone at the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last for 3-4 days. The flavor actually deepens, but I keep the reheating gentle so the spaghetti doesn’t dry out.

Freezing

This Baked Spaghetti and Meatballs Recipe freezes like a dream. I portion it out into freezer-safe containers before baking, then thaw overnight in the fridge before cooking. Or, if I’ve baked it beforehand, I cover it tightly and freeze that way. Either way, it tastes nearly as good as fresh once reheated.

Reheating

I reheat leftovers in the oven at 350°F (175°C) covered with foil to keep moisture in, for about 15-20 minutes. If I’m in a hurry, the microwave works too—just add a splash of water and cover loosely to avoid drying out.

FAQs

Can I make the meatballs ahead of time for this Baked Spaghetti and Meatballs Recipe?

Absolutely! You can prepare the meatballs up to a day or two in advance. Just mix and shape them, then store them in the fridge until you’re ready to brown and bake. This saves time on a busy day and actually deepens the flavors.
What type of sauce works best for baked spaghetti and meatballs?

I find a quality marinara sauce with good acidity and fresh tomato flavor works perfectly—it keeps the dish bright and balances the richness of the cheese and meat. You can use homemade or store-bought, just pick one you’d enjoy spooning over pasta on its own.
Can I use gluten-free pasta and breadcrumbs?

Yes! Gluten-free pasta works well here, just cook it carefully so it doesn’t get mushy in the oven. For breadcrumbs, you can use gluten-free versions or substitute with crushed gluten-free crackers or oats.
Why do you brown the meatballs before baking?

Browning the meatballs first seals in their juices and builds a tasty crust that adds depth of flavor. It also helps them hold together better during baking so you get tender, perfectly cooked meatballs rather than crumbly bits.
How can I keep the baked spaghetti from drying out?

Make sure to toss the cooked spaghetti with olive oil and seasoning before layering, and don’t skimp on the marinara sauce. When reheating, cover the dish to trap moisture. These tricks keep everything nice and saucy.

Final Thoughts

This Baked Spaghetti and Meatballs Recipe holds a special place in my heart—it’s both nostalgic and practical, giving you that homestyle warmth with barely any stress. I hope you give it a try soon. It’s perfect for family dinners, gatherings, or just treating yourself after a long day. Trust me, once you make this, it might just become your go-to comfort food too!