Baked Spaghetti and Meatballs Recipe
This baked spaghetti and meatballs recipe combines juicy, flavorful meatballs with tender spaghetti, rich marinara sauce, and a golden layer of melted mozzarella and Parmesan cheese. Perfect for a comforting family dinner, this classic Italian-American casserole is easy to prepare, baked to perfection, and garnished with fresh herbs for an added burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
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
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
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything thoroughly using your hands or a spoon until all ingredients are well incorporated.
- Form and Fry Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the meatballs in batches, turning occasionally until they are browned on all sides and cooked through, about 7-10 minutes. Remove meatballs and set aside.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and toss with 1 tablespoon olive oil to prevent sticking.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Combine Sauce and Seasoning: In a large mixing bowl, combine marinara sauce, garlic powder, and Italian seasoning. Stir well to blend the flavors.
- Assemble the Casserole: In a large baking dish, spread a thin layer of the marinara mixture on the bottom. Layer half of the cooked spaghetti, then half of the marinara sauce mixture, followed by half of the meatballs. Sprinkle with one-third of the mozzarella cheese and some Parmesan. Repeat the layers ending with the remaining mozzarella and Parmesan cheese on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh basil or parsley if desired. Serve warm and enjoy!
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a gluten-free option, use gluten-free breadcrumbs and pasta.
- Make sure not to overcook the spaghetti since it will bake further in the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 350°F (175°C) until warmed through.
Keywords: baked spaghetti, meatballs, Italian casserole, comfort food, baked pasta, marinara sauce, mozzarella, Parmesan
Find it online: https://busyrecipe.com/baked-spaghetti-and-meatballs-recipe/