Description
This classic Baked Spaghetti and Meatballs recipe combines tender homemade meatballs with perfectly cooked spaghetti, marinara sauce, and a generous topping of melted mozzarella and Parmesan cheese. Baked to bubbling golden perfection, it’s a comforting and hearty meal perfect for family dinners.
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 & 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
- 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, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently just until combined to avoid dense meatballs. Shape the mixture into 1-2 inch diameter meatballs.
- Sear the Meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until all sides are browned evenly, about 8 minutes. The meatballs will finish cooking during baking.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook 1-2 minutes less than package instructions for al dente texture. Drain the pasta and toss with 1 tablespoon olive oil to prevent sticking.
- Preheat the Oven: Set your oven to 375°F (190°C) so it is ready when you assemble the casserole.
- Assemble the Casserole: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Spread half of the cooked spaghetti evenly over the sauce. Arrange seared meatballs on top of the spaghetti. Pour the remaining marinara sauce evenly over the meatballs and pasta. Sprinkle with garlic powder and Italian seasoning. Evenly top with shredded mozzarella and grated Parmesan cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove foil and continue baking another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Let the casserole rest for about 5 minutes after baking. Garnish with fresh basil or parsley if desired. Serve warm and enjoy your hearty baked spaghetti and meatballs!
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- Searing the meatballs before baking adds flavor and texture.
- Cooking spaghetti slightly underdone prevents it from becoming mushy during baking.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
