Baked Spaghetti and Meatballs Recipe
If you’re craving the coziest, cheesiest twist on a classic Italian favorite, look no further than this Baked Spaghetti and Meatballs Recipe. It’s everything you love about spaghetti night—tender pasta, juicy homemade meatballs, rich marinara, and gooey cheese—layered together and baked to bubbly perfection. This crowd-pleasing pasta bake is pure comfort in a casserole dish, and it’s perfect for hearty family dinners, company, or anytime you want to treat yourself to something extra special. Once you try this Baked Spaghetti and Meatballs Recipe, it’s bound to earn a spot in your permanent meal rotation!
Ingredients You’ll Need
The magic of this dish comes from simple, familiar ingredients that work together to build layers of flavor, texture, and color. Each component is important, from the savory meatballs to the golden cheese topping—here’s what makes this Baked Spaghetti and Meatballs Recipe truly unforgettable:
- Spaghetti (12 ounces): Classic pasta shape that soaks up all the delicious sauce and holds up well to baking without getting mushy.
- Olive oil (1 tablespoon): Adds flavor and keeps the pasta from sticking after it’s cooked.
- Marinara sauce (1 24-ounce jar): Provides sweet, tangy tomato richness and bathes every bite in bold Italian flavor—choose your favorite jar or homemade!
- Grated Parmesan cheese (1/2 cup + 1/4 cup for meatballs): A must for that classic salty-nutty finish on top and savory depth in the meatballs themselves.
- Shredded mozzarella cheese (1 cup): For irresistible meltiness that makes this pasta bake pure cheesy bliss.
- Chopped fresh basil or parsley (1/4 cup, optional): Adds a burst of herby freshness and a pop of color as a final flourish.
- Ground beef (1 pound): The star protein in our juicy homemade meatballs—choose 80/20 for perfect tenderness and flavor.
- Breadcrumbs (1/2 cup): Help bind the meatballs and give them a light, tender texture, never dense or dry.
- Large egg (1): Acts as a binding agent in the meatballs, so they hold together when baked.
- Garlic, minced (2 cloves): Brings a punch of savory, aromatic flavor right into the meatballs.
- Milk (2 tablespoons): Keeps the meatballs juicy and extra tender inside.
- Italian seasoning (1 teaspoon): A blend of herbs such as oregano, basil, and thyme for classic Italian taste in every bite.
- Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): These basics make all the other flavors pop and ensure perfect seasoning.
How to Make Baked Spaghetti and Meatballs Recipe
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and cook your spaghetti until it’s just al dente—firm but cooked through. This way, it won’t get overly soft during baking. Drain well, then toss the noodles with olive oil to add subtle flavor and keep the strands separated and ready for the next step.
Step 2: Prepare and Bake the Meatballs
In a large mixing bowl, gently combine the ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, milk, Italian seasoning, salt, and pepper. Don’t overmix, just combine until you have an even mixture—that’s essential for tender meatballs! Shape into 1 1/2-inch balls and arrange them on a greased or parchment-lined baking sheet. Bake for 15–18 minutes, until they’re cooked through and beautifully browned on the outside.
Step 3: Assemble the Casserole
Now for the fun part! Toss the cooked spaghetti with marinara sauce and half the mozzarella right in a large bowl. Spread this saucy pasta mixture into a greased 9×13-inch baking dish, then nestle your freshly baked meatballs evenly on top. Sprinkle over the rest of the mozzarella and all the remaining Parmesan; this will form that irresistible cheesy crust everyone loves in a Baked Spaghetti and Meatballs Recipe.
Step 4: Bake Until Bubbling
Slide your casserole into a preheated 375°F oven and bake uncovered for 20–25 minutes, until the cheeses are melted, golden, and bubbling around the edges. This is when your kitchen will smell like the coziest Italian bistro and everyone comes running!
Step 5: Garnish and Serve
Remove the casserole from the oven and immediately garnish with chopped fresh basil or parsley for that extra splash of color and herby finish. Scoop generous servings onto plates and dive in to experience all those delicious layers in every bite.
How to Serve Baked Spaghetti and Meatballs Recipe
Garnishes
Don’t skip the finishing touches! Scatter chopped basil or parsley liberally over the top right before serving. A few extra curls of Parmesan and a crack of black pepper bring out even more flavor, making your Baked Spaghetti and Meatballs Recipe feel restaurant-worthy every time.
Side Dishes
This hearty casserole pairs beautifully with a crisp green salad tossed in lemony vinaigrette or a platter of roasted vegetables like broccoli or zucchini. For the ultimate Italian feast, serve with garlic bread or warm, crusty rolls to mop up every last bit of sauce.
Creative Ways to Present
Hosting a dinner party? Assemble your Baked Spaghetti and Meatballs Recipe in individual ramekins for personal servings, or bake it in a deep cast iron skillet for a dramatic family-style presentation. Top with extra cheese and let guests scoop out their own gooey portions—the crowd always goes wild!
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully and taste just as delicious the next day! Simply cover the cooled casserole tightly and refrigerate for up to 3 days. The cheeses and sauce keep everything moist so each reheated bite is just as rich and flavorful as the first.
Freezing
This Baked Spaghetti and Meatballs Recipe is a freezer hero for busy nights. Assemble the entire casserole (uncooked or cooked), cool completely, then wrap well with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating for best results.
Reheating
For the tastiest leftovers, reheat individual portions in the microwave or return the whole dish to a 350°F oven, covered loosely with foil, until warmed through and melty. Add a splash of extra marinara if needed to keep it saucy and delicious.
FAQs
Can I use store-bought meatballs instead of homemade?
Absolutely! If you’re short on time, swap in your favorite frozen or refrigerated meatballs. Just bake them according to package directions first and proceed with the rest of the Baked Spaghetti and Meatballs Recipe as written.
Is it possible to make this recipe vegetarian?
Yes—replace the meatballs with your favorite store-bought or homemade vegetarian versions, or even roasted vegetables like mushrooms and eggplant. The Baked Spaghetti and Meatballs Recipe is super flexible and just as cheesy and satisfying without meat.
Can I prepare this casserole in advance?
You sure can! Assemble the entire dish up to a day ahead, cover, and refrigerate. When ready to bake, simply add a few extra minutes to the oven time to ensure everything is piping hot and the cheese is perfectly melted.
What kind of pasta works best?
While classic spaghetti is the star, you can use any similar long pasta such as linguine or even bucatini. Just be sure to cook it to al dente so it stands up to baking in this recipe.
How do I spice things up in this Baked Spaghetti and Meatballs Recipe?
If you love a little heat, add a pinch of red pepper flakes to the sauce or stir diced sautéed bell peppers, mushrooms, or even spinach into the spaghetti before baking for extra flavor and veggie goodness.
Final Thoughts
I can’t wait for you to dig into this Baked Spaghetti and Meatballs Recipe—it’s the ultimate blend of comfort and celebration in one bubbling dish. Whether you’re cooking for family or friends, or just want to savor something extra special, this recipe promises big smiles and even bigger helpings. Go on, give it a try and share the deliciousness!
Print
Baked Spaghetti and Meatballs Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a classic Italian-American comfort dish with this Baked Spaghetti and Meatballs recipe. Perfectly cooked spaghetti, tender meatballs, and gooey cheese come together in a delicious casserole that’s sure to please the whole family.
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the spaghetti:
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 (24-ounce) jar marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil or parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the spaghetti: Cook the spaghetti in salted water until al dente, drain, and toss with olive oil. Set aside.
- Prepare the meatballs: In a large bowl, mix together ground beef, breadcrumbs, Parmesan, egg, garlic, milk, Italian seasoning, salt, and pepper. Form into meatballs and bake.
- Combine spaghetti and sauce: Mix cooked spaghetti with marinara sauce and mozzarella cheese. Transfer to a baking dish.
- Add meatballs: Nestle the baked meatballs over the pasta in the baking dish.
- Top and bake: Add remaining mozzarella and Parmesan cheese on top. Bake until cheese is melted and bubbly.
- Serve: Garnish with chopped basil or parsley before serving.
Notes
- You can use frozen meatballs or add sautéed vegetables for variations.
- Adjust spice level with red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
