There is nothing quite as comforting and satisfying as diving into a warm, cheesy dish that feels like a big hug on a plate. This Baked Spaghetti and Meatballs Recipe brings together tender homemade meatballs, perfectly cooked spaghetti, and layers of rich marinara sauce and gooey cheese, all baked to bubbly perfection. It’s a heartwarming classic that’s simple enough for a weeknight dinner yet special enough to share with loved ones. Once you try this recipe, it’s sure to become one of your favorite go-to meals!
Ingredients You’ll Need
The ingredients for this classic baked spaghetti and meatballs may seem straightforward, but each one plays an essential role in creating that unforgettable flavor and texture we crave. From the herbs that season the meatballs deeply to the cheeses that melt and brown gloriously on top, every element has its place.
- 1 lb ground beef: Provides a juicy, flavorful base for the meatballs with just the right richness.
- 1/2 cup breadcrumbs: Helps bind the meatballs and keeps them tender without being dense.
- 1/4 cup grated Parmesan cheese: Adds a sharp, savory note inside the meatballs for depth.
- 1 large egg: Acts as a binder for the meatball mixture, holding everything beautifully together.
- 2 cloves garlic, minced: Gives a fragrant and slightly pungent kick to the meatballs.
- 1 tsp Italian seasoning: Brings a blend of herbs that evoke Italian home cooking.
- 1/2 tsp salt: Enhances all the flavors throughout the dish.
- 1/4 tsp black pepper: Provides a gentle heat and balances the seasonings.
- 2 tbsp olive oil (for frying): Used to sear the meatballs, creating a delicious crust.
- 12 oz spaghetti: The perfect vessel to soak up sauce and cheese, cooked al dente.
- 3 cups marinara sauce: A rich, savory, and slightly tangy tomato sauce that ties the whole casserole together.
- 2 cups shredded mozzarella cheese: Melts into a gooey, golden blanket over the top.
- 1/2 cup grated Parmesan cheese: Sprinkled over for a sharp finish and lovely browning.
- 1 tbsp olive oil (to prevent sticking): Tossed with cooked spaghetti to keep noodles separate and glossy.
- 1/2 tsp garlic powder: Adds a subtle garlic flavor when sprinkled on top before baking.
- 1 tsp Italian seasoning: A final herbal touch layered within the baked topping.
- Fresh basil or parsley: Offers a burst of fresh color and herbaceous brightness at serving.
How to Make Baked Spaghetti and Meatballs Recipe
Step 1: Prepare the Meatballs
Start by combining ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper in a large bowl. Mix everything gently until just combined—overmixing can make meatballs tough, and we want them tender and juicy. Then, roll the mixture into evenly sized meatballs about 1 to 2 inches in diameter for perfect cooking.
Step 2: Sear the Meatballs
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs carefully, allowing them to brown on all sides for about 8 minutes. This step locks in flavor and creates a lovely crust. Don’t worry that they’re not fully cooked yet—they’ll finish baking later in the casserole dish.
Step 3: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti just shy of al dente according to the package instructions—about 1 to 2 minutes less. This ensures the noodles don’t become mushy after baking. Drain the spaghetti, then toss it with a tablespoon of olive oil to keep the noodles from sticking during assembly.
Step 4: Preheat the Oven
Set your oven to 375°F (190°C) so it’s hot and ready for baking the assembled casserole, which helps achieve that beautiful bubbly cheese crust.
Step 5: Assemble the Casserole
Begin by spreading 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish—this helps prevent sticking and adds flavor right from the base. Next, layer half the cooked spaghetti on top, then arrange all the seared meatballs neatly over the noodles. Pour the remaining marinara sauce evenly over the meatballs and spaghetti. Sprinkle garlic powder and Italian seasoning over the sauce for an extra flavor boost, then generously top with shredded mozzarella and Parmesan cheese.
Step 6: Bake
Cover the casserole dish with foil and bake for 15 minutes, allowing the flavors to meld and the cheese to start melting. Then remove the foil and bake uncovered for another 10 to 15 minutes until the cheese is melted, bubbly, and beautifully golden brown on top.
Step 7: Garnish and Serve
Let the casserole cool for about 5 minutes before serving—this helps it set and makes it easier to cut. Scatter fresh basil or parsley on top for a burst of color and fresh herb flavor that perfectly complements the rich, cheesy dish.
How to Serve Baked Spaghetti and Meatballs Recipe
Garnishes
Fresh herbs such as basil or parsley add brightness and an inviting pop of green to the plate. You can also sprinkle a little extra grated Parmesan cheese just before serving for an additional salty kick that makes every bite irresistible.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad dressed in a light vinaigrette or some garlic bread to soak up any leftover marinara sauce. Roasted vegetables or steamed broccoli also provide a fresh contrast and complete the meal in a healthy way.
Creative Ways to Present
For a fun twist, serve individual portions of this baked spaghetti and meatballs recipe in mini casserole dishes or even use it as a hearty filling for stuffed bell peppers. Another crowd-pleaser is layering the casserole in glass baking dishes to showcase the pretty layers of pasta, sauce, meatballs, and cheese before baking.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days. Leftovers taste fantastic warmed up and often benefit from sitting as the flavors continue to meld together.
Freezing
If you want to save the dish for longer, freeze the casserole before baking for up to 2 months. Simply wrap tightly with plastic wrap and aluminum foil. When ready to eat, thaw overnight in the refrigerator and then bake as directed, adding extra time if still partially frozen.
Reheating
Reheat individual portions in the microwave or warm up the whole casserole covered with foil in a 350°F (175°C) oven until heated through and the cheese is bubbly again. If the pasta seems dry, add a splash of marinara sauce or water before reheating to keep it moist.
FAQs
Can I use ground turkey instead of ground beef?
Yes! Ground turkey works well as a leaner alternative to beef. Just keep an eye on cooking time since turkey meatballs can cook faster and might dry out if overdone.
Do I need to cook the meatballs before baking?
Searing the meatballs first helps develop a flavorful crust and locks in juices, but if you’re short on time, you can place raw meatballs directly in the casserole. Just bake a bit longer to ensure they’re fully cooked.
Can I use homemade marinara sauce?
Absolutely! Homemade marinara sauce will add a personal touch and can make the dish even more delicious. Just make sure it’s thick enough to prevent the casserole from getting watery.
How can I make this recipe gluten-free?
Swap out the regular breadcrumbs for gluten-free breadcrumbs and choose gluten-free pasta to easily adapt this recipe for gluten sensitivities.
What’s the best cheese combination for topping?
The classic pairing is mozzarella for meltiness and Parmesan for sharp flavor, but you can add provolone or fontina for a creamier, richer topping that melts beautifully.
Final Thoughts
This Baked Spaghetti and Meatballs Recipe is the ultimate comfort food that’s easy to prepare and guaranteed to bring smiles around your dinner table. It beautifully balances flavors and textures—from tender meatballs to melty cheese and perfectly sauced pasta. I can’t wait for you to try it yourself, make it your own, and share it with the people you love. Trust me, this one is going to be requested again and again!
Print
Baked Spaghetti and Meatballs Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Baked Spaghetti and Meatballs recipe combines tender homemade meatballs with perfectly cooked spaghetti and rich marinara sauce, all topped with melted mozzarella and Parmesan cheese. Baked to bubbly, golden perfection, this comforting casserole makes a hearty meal for family and friends in just under an hour.
Ingredients
Meatballs
- 1 lb (450 g) ground beef
- 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
Topping
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined, then shape the mixture into 1-2 inch meatballs.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and cook, turning regularly, until browned on all sides, about 8 minutes. The meatballs will finish cooking in the oven.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook for 1-2 minutes less than the package directions for al dente texture. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you assemble the casserole.
- Assemble the Casserole: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Layer half of the cooked spaghetti over the sauce. Arrange the seared meatballs on top, then pour the remaining marinara sauce evenly over the meatballs and spaghetti. Sprinkle garlic powder and Italian seasoning over the sauce, then top everything with shredded mozzarella and grated Parmesan cheese.
- Bake: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Let the casserole cool for about 5 minutes. Garnish with fresh basil or parsley if desired. Serve warm and enjoy this comforting meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking.
- Use freshly grated Parmesan cheese for best flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best results.
- For extra heat, add red pepper flakes to the marinara sauce before layering.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
