Baked Spaghetti and Meatballs
Baked Spaghetti and Meatballs is a comforting, hearty casserole featuring tender al dente spaghetti, juicy seasoned meatballs, rich tomato sauce, and layers of melted cheese. This one-dish meal offers cozy Italian flavors with crispy baked edges and gooey cheesy topping. Perfect for weeknight dinners, meal prep, or casual family gatherings, it’s easy to customize with different meats, cheeses, and veggies.
Equipment
- Large casserole dish or oven-safe skillet
- Large pot for boiling pasta
- Mixing bowls
- Wooden spoon or spatula
- Baking sheet (optional, for browning meatballs)
- Colander
- Measuring Cups and Spoons
Ingredients
For the meatballs:
- 1 lb ground beef (or beef-pork blend)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried Italian herbs (oregano, basil)
- 2 tbsp milk or water
For the pasta and sauce:
- 12 oz spaghetti
- 3 cups marinara or tomato sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ cup ricotta cheese
- Fresh basil or parsley for garnish (optional)
- Olive oil (for tossing pasta)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare meatballs: In a bowl, mix ground meat, breadcrumbs, egg, onion, garlic, salt, pepper, herbs, and milk until combined. Shape into 1-1.5 inch meatballs.
- Brown meatballs: Optional but recommended—brown meatballs in a skillet over medium heat until golden on all sides but not fully cooked.
- Cook spaghetti: Boil salted water, cook spaghetti 1-2 minutes less than package directions. Drain and toss with a little olive oil.
- Warm sauce: Heat marinara sauce in a saucepan, seasoning if desired.
- Assemble casserole: Spread a thin layer of sauce in baking dish. Layer half the spaghetti, half the sauce, and meatballs evenly. Top with remaining spaghetti and sauce.
- Add cheese: Dollop ricotta (if using), sprinkle mozzarella and Parmesan evenly over top.
- Bake covered: Cover with foil and bake for 25-30 minutes. Remove foil last 10 minutes to brown cheese.
- Rest & serve: Let cool 5-10 minutes. Garnish with fresh herbs before serving.
Notes
- For juicier meatballs, avoid overmixing and add soaked breadcrumbs.
- Pre-browning meatballs adds flavor and helps them hold shape during baking.
- Use homemade sauce for fresher taste and control over seasoning.
- Leftovers store well refrigerated for 3-4 days or freeze for up to 3 months.
- Customize with different meats, cheeses, or add vegetables for nutrition.
- For gluten-free, use gluten-free pasta and breadcrumbs.
- For lighter versions, swap ground turkey or chicken and use part-skim cheeses.