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
Scale
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.
