If you have been searching for a comforting and satisfying meal that fills the house with irresistible aromas, this Baked Spaghetti and Meatballs Recipe is exactly what you need. Combining tender homemade meatballs, perfectly cooked spaghetti, and layers of rich marinara and melted cheese, this dish brings together all the flavors of a classic Italian favorite in one easy-to-make casserole. It’s a crowd-pleaser that feels like a warm hug from the inside out.
Ingredients You’ll Need
Every ingredient in this Baked Spaghetti and Meatballs Recipe plays a crucial role in creating its vibrant flavors and textures. From the juicy meatballs to the melty cheese topping, the combination is both simple and essential for that authentic taste.
- 1 lb (450 g) ground beef: The base for the meatballs, providing rich flavor and substantial texture.
- 1/2 cup (50 g) breadcrumbs: Helps bind the meatballs and keeps them tender.
- 1/4 cup (25 g) grated Parmesan cheese: Adds a sharp, salty dimension to the meatballs.
- 1 large egg: Acts as a binder to hold everything together in the meatballs.
- 2 cloves garlic, minced: Infuses the meatballs with a warm, aromatic punch.
- 1 tsp Italian seasoning: Brings herbal notes reminiscent of sun-drenched Italian hills.
- 1/2 tsp salt: Enhances all the natural flavors.
- 1/4 tsp black pepper: Adds just the right bit of kick.
- 2 tbsp olive oil, for frying: Ensures the meatballs develop a beautiful golden crust.
- 12 oz (340 g) spaghetti: The classic pasta foundation, perfectly twirled around those meatballs.
- 3 cups (700 ml) marinara sauce: A robust tomato sauce that ties everything together.
- 2 cups (200 g) shredded mozzarella cheese: For that irresistibly gooey, stretchy cheese layer.
- 1/2 cup (50 g) grated Parmesan cheese: Sprinkled on top for an extra hit of umami.
- 1 tbsp olive oil, to prevent sticking: Keeps your spaghetti strands separate and silky.
- 1/2 tsp garlic powder: Elevates the sauce with additional garlic flavor.
- 1 tsp Italian seasoning: Enhances the savory aroma baked into every bite.
- Fresh basil or parsley: For a fresh, bright garnish that makes the dish pop.
How to Make Baked Spaghetti and Meatballs Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Gently mix until everything is just combined to ensure the meatballs stay tender. Then, roll the mixture into 1-2 inch meatballs. This step sets the foundation for juicy, flavorful meatballs that will become the star of the casserole.
Step 2: Sear the Meatballs
Heat 2 tablespoons of olive oil in a skillet over medium heat. Carefully add the meatballs and sear them on all sides until they develop a lovely browned crust, about 8 minutes. This browning adds depth of flavor and a slight crispness that balances beautifully with the softness inside. Remember, the meatballs will finish cooking in the oven, so no need to cook them through now.
Step 3: Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 1-2 minutes less than the package instructions indicate for al dente, so it doesn’t get mushy during baking. Drain the pasta and toss it with a tablespoon of olive oil to keep the strands from sticking together—this step guarantees perfectly separate noodles baked to perfection beneath the sauce and cheese.
Step 4: Preheat the Oven
Set your oven to 375°F (190°C) so it’s warmed up and ready for the casserole once it’s assembled. Having the oven hot right from the start ensures even baking and a bubbly, golden cheese topping.
Step 5: Assemble the Casserole
Start by spreading 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Layer half of the cooked spaghetti right on top. Arrange your seared meatballs across the pasta, then pour the remaining marinara sauce over everything. Sprinkle garlic powder and Italian seasoning on top for an extra burst of flavor. Finish by generously covering the casserole with shredded mozzarella and Parmesan cheese. This layering technique creates a harmonious blend of textures and tastes in every bite.
Step 6: Bake the Casserole
Cover the dish with foil and bake for 15 minutes to allow the flavors to meld and the meatballs to cook through. Then remove the foil and bake an additional 10-15 minutes until the cheese is melted, bubbly, and achieving that dreamy golden brown color. Keep an eye on it so you get the perfect finish.
Step 7: Garnish and Serve
Once out of the oven, let the casserole rest for about 5 minutes. This helps everything set up so it serves neatly. Sprinkle fresh basil or parsley on top for a fresh, vibrant touch that adds color and a subtle herbaceous note. Then dive in and enjoy!
How to Serve Baked Spaghetti and Meatballs Recipe
Garnishes
Fresh herbs like basil or parsley are the easiest way to brighten up the dish visually and flavor-wise. A light drizzle of olive oil or a sprinkle of extra grated Parmesan just before serving can also enhance the experience, making each scoop shine.
Side Dishes
This hearty Baked Spaghetti and Meatballs Recipe pairs wonderfully with simple sides like a crisp green salad tossed in lemon vinaigrette or garlic bread to soak up every last bit of sauce. Roasted vegetables, such as zucchini or asparagus, add a lovely textural contrast and color balance on the plate.
Creative Ways to Present
For a special occasion or family dinner, try serving the casserole in individual ramekins for a personalized touch. You can also prepare the meatballs separately and serve them atop spiralized zucchini noodles instead of spaghetti for a lighter twist on this classic meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this delightful Baked Spaghetti and Meatballs Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully after resting, making next-day meals just as rewarding.
Freezing
This casserole freezes well! Cool completely, then portion into freezer-safe containers. It keeps best for up to 2 months. When you’re ready for a cozy meal, thaw it overnight in the fridge for best results.
Reheating
To reheat, warm leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20 minutes or until heated through. Alternatively, use the microwave, but watch time carefully to avoid rubbery textures. Adding a sprinkle of fresh cheese or herbs after reheating revives the meal’s freshness.
FAQs
Can I use ground turkey instead of beef for the meatballs?
Absolutely! Ground turkey is a leaner option and works well in this recipe. Just be careful not to overmix the mixture to keep the meatballs tender, and consider adding a little extra olive oil if the mixture feels too dry.
Do I need to cook the meatballs completely before baking?
Not fully. Searing them in the pan browns the outside and adds flavor, but the meatballs finish cooking in the oven casserole, ensuring they stay juicy without drying out.
Can I make this dish gluten-free?
Yes! Simply swap the breadcrumbs with gluten-free breadcrumbs and use gluten-free spaghetti. Make sure your marinara sauce is also gluten-free, and you’re good to go without sacrificing flavor.
How long can leftovers be kept in the fridge?
Leftovers can safely be stored for up to 3 days in an airtight container. For best taste and texture, try to enjoy them within this timeframe.
Is it okay to prepare the entire casserole ahead and refrigerate before baking?
You can definitely assemble the casserole a few hours before baking and keep it covered in the refrigerator. Just allow a little extra baking time if it’s coming straight from the fridge so it heats all the way through.
Final Thoughts
This Baked Spaghetti and Meatballs Recipe is a true celebration of comfort food done right. Its layers of chewy pasta, savory meatballs, tangy sauce, and melty cheese make it perfect for family dinners or special gatherings. Once you try this recipe, it will quickly become a beloved classic in your home. I cannot wait for you to savor every delightful bite and make many happy memories around the table with it!
Print
Baked Spaghetti and Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Baked Spaghetti and Meatballs recipe features juicy homemade meatballs seared to perfection, tender spaghetti, and a rich marinara sauce baked under a golden, bubbly layer of mozzarella and Parmesan cheese. Perfect for a hearty family dinner, this comforting casserole combines Italian flavors in a simple yet satisfying dish.
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
Toppings and Garnish
- 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, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything gently until just combined to avoid tough meatballs. Roll the mixture into 1-2 inch meatballs evenly sized for uniform cooking.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides, about 8 minutes. Note that the meatballs will finish cooking in the oven, so they don’t need to be cooked through at this stage.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions but reduce the cooking time by 1-2 minutes to ensure al dente texture. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
- Preheat the Oven: Set your oven to 375°F (190°C) so it’s hot and ready for baking the casserole once assembled.
- Assemble the Casserole: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Layer half the cooked spaghetti evenly on top. Arrange the seared meatballs over the spaghetti layer. Pour the remaining marinara sauce over the meatballs and pasta. Sprinkle garlic powder and Italian seasoning over the sauce, then top everything with shredded mozzarella and grated Parmesan cheese for a rich finish.
- Bake: Cover the baking dish with aluminum foil and bake for 15 minutes. Carefully remove the foil and continue baking for an additional 10-15 minutes or until the cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Let the casserole cool slightly for about 5 minutes to set. Garnish with fresh basil or parsley for added flavor and color. Serve warm and enjoy a comforting, cheesy, and flavorful meal perfect for any occasion.
Notes
- For extra tender meatballs, avoid overmixing the meat mixture.
- Searing the meatballs adds flavor but you can omit this step if short on time; just bake them longer.
- Use freshly grated Parmesan for the best taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- You can substitute ground turkey for beef for a leaner option.
- Add red pepper flakes to the sauce for a spicy kick if desired.
