If you are craving a comforting, hearty meal that brings everyone to the table with big smiles, this Baked Spaghetti and Meatballs Recipe is exactly what you need. It’s the ultimate cozy dish combining juicy, perfectly seasoned meatballs with tender, al dente spaghetti, all baked together under a blanket of gooey cheese and rich marinara sauce. This recipe balances ease and flavor so beautifully that it will quickly become one of your go-to meals for family dinners or weekend gatherings. Let me take you through why this classic never disappoints and how to make it absolutely unforgettable in your kitchen.
Ingredients You’ll Need
These ingredients are simple, straightforward, and essential to creating the magic of the Baked Spaghetti and Meatballs Recipe. Each one plays a specific role in delivering the perfect texture, flavor, and color, making your dish vibrant and delicious.
- 1 lb ground beef: The star protein, providing juicy, flavorful meatballs.
- 1/2 cup breadcrumbs: Helps bind the meatballs and keeps them tender.
- 1/4 cup grated Parmesan cheese: Adds nuttiness and depth to the meat mixture.
- 1 large egg: Acts as a binder to hold everything together.
- 2 cloves garlic, minced: Delivers that aromatic punch essential to Italian dishes.
- 1 tsp Italian seasoning: A fragrant blend of herbs that elevates the meatballs.
- 1/2 tsp salt: Enhances all the flavors without overwhelming.
- 1/4 tsp black pepper: A subtle heat that balances the richness.
- 2 tbsp olive oil, for frying: For a perfect sear on the meatballs that locks in juices.
- 12 oz spaghetti: The pasta base that absorbs all that wonderful sauce.
- 3 cups marinara sauce: A tangy, savory sauce that ties the dish together beautifully.
- 2 cups shredded mozzarella cheese: Gooey and melty for the ultimate cheesy topping.
- 1/2 cup grated Parmesan cheese: Adds extra cheesy richness on top.
- 1 tbsp olive oil, to prevent sticking: Keeps the cooked spaghetti from clumping.
- 1/2 tsp garlic powder: Sprinkled over the sauce for an extra flavor boost.
- 1 tsp Italian seasoning: A final layer of herbaceous delight throughout the bake.
- Fresh basil or parsley: Bright, fresh garnish to finish and elevate the dish.
How to Make Baked Spaghetti and Meatballs Recipe
Step 1: Prepare the Meatballs
Start by mixing together the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Use your hands or a spoon to gently combine everything just until incorporated—overmixing can make the meatballs tough. Then roll the mixture into 1 to 2-inch meatballs, making sure they’re all about the same size for even cooking.
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 beautiful golden-brown crust, about 8 minutes total. Don’t worry about cooking them all the way through — they’ll finish baking in the oven, which keeps them juicy inside.
Step 3: Cook the Spaghetti
While the meatballs are browning, bring a large pot of salted water to a boil. Cook the spaghetti for a minute or two less than the package instructions recommend, so it remains slightly firm, perfect for baking. Drain the pasta and toss it with a tablespoon of olive oil to prevent sticking, keeping every strand separate and ready for layering.
Step 4: Preheat the Oven
Set your oven to 375°F (190°C) so it’s at the perfect temperature the moment you’re ready to bake.
Step 5: Assemble the Casserole
Spread a cup of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half the cooked spaghetti evenly over the sauce. Place the seared meatballs over the spaghetti, then pour the remaining marinara sauce evenly across the dish. Sprinkle garlic powder and Italian seasoning evenly over the sauce for extra flavor. Finally, cover the whole casserole with shredded mozzarella and a generous handful of grated Parmesan cheese.
Step 6: Bake
Cover the baking dish with foil and bake for 15 minutes. This steams the dish and helps the flavors meld beautifully. After 15 minutes, remove the foil and bake for another 10 to 15 minutes, or until the cheese is bubbling, fully melted, and has started to turn a glorious golden brown on top.
Step 7: Garnish and Serve
Let the casserole rest for about 5 minutes to set slightly—this makes it easier to serve. Garnish with fresh basil or parsley for a burst of color and freshness. Then scoop generous portions onto plates and enjoy the warm, cheesy, comfort-filled goodness you just made!
How to Serve Baked Spaghetti and Meatballs Recipe
Garnishes
Fresh herbs like basil or parsley are the perfect finishing touch for this baked classic. They add a subtle herbal brightness that cuts through the richness of the cheese and meatballs, elevating every bite with a fresh pop of color and flavor.
Side Dishes
This meal pairs wonderfully with crisp green salads, garlic bread, or roasted vegetables. These sides add texture and lighten the plate, balancing the richness and making the dinner feel complete and satisfying for all your guests.
Creative Ways to Present
For a fun twist, try serving this dish in individual ramekins or mini casserole dishes for personal servings. You can also sprinkle extra Parmesan or chili flakes on top for guests who love a bit of added flavor or heat, turning this classic into a customizable feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers tightly and refrigerate for up to 3 days. The flavors actually deepen after sitting, making the second serving even more delicious, and it’s so easy to reheat for a quick dinner.
Freezing
This recipe freezes beautifully. Assemble it as directed but don’t bake it before freezing. Cover the dish tightly and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as instructed, adding a few extra minutes to the bake time if still slightly frozen.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the cheese melty and bubbly. Alternatively, microwave in shorter bursts to avoid drying out the meatballs and pasta. A splash of marinara sauce or a sprinkle of water helps maintain moisture when reheating.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option that works well with the seasoning and baking process. Just be mindful to not overcook the meatballs to keep them moist and tender.
Do I have to sear the meatballs before baking?
Searing isn’t strictly necessary but highly recommended. It develops a rich crust that adds flavor and texture you just can’t get from baking alone, locking in juices as well.
Can I prepare the meatballs in advance?
Yes, you can make the meatballs a day ahead and store them in the fridge, or freeze them raw. This makes the assembly quicker and even more convenient when it’s time to cook.
What type of cheese works best for this recipe?
Mozzarella is the classic choice for melting and stretchiness, paired with Parmesan for sharpness and depth. You can add provolone or fontina for a different flavor profile, but mozzarella and Parmesan are the best combo for that traditional taste.
Is it important to undercook the spaghetti before baking?
Yes, cooking the spaghetti just shy of al dente ensures it doesn’t become mushy after baking. It finishes cooking in the oven, absorbing all the sauce without losing its perfect texture.
Final Thoughts
Now that you have the step-by-step to this unbeatable Baked Spaghetti and Meatballs Recipe, I can’t encourage you enough to give it a try. It’s one of those dishes that feels like a warm hug on a plate, simple yet impressive, perfect for filling your kitchen with mouthwatering aromas and your table with happy faces. Whether you’re feeding a crowd or just craving those flavors for yourself, this recipe delivers comfort and joy in every cheesy, saucy bite.
Print
Baked Spaghetti and Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Description
This Baked Spaghetti and Meatballs recipe combines juicy, seared meatballs with tender spaghetti, all smothered in rich marinara sauce and topped with melted mozzarella and Parmesan cheese. Perfectly baked until bubbly and golden, this comforting casserole is an easy, hearty meal for family dinner or entertaining guests.
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 Assembly
- 12 oz (340 g) spaghetti
- 3 cups (700 ml) marinara sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp olive oil, to prevent sticking
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined, then shape the mixture into 1-2 inch meatballs, ensuring they are uniformly sized for even cooking.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and brown them on all sides for about 8 minutes. The goal is to develop a flavorful crust; they do not need to be fully cooked through as they will finish cooking in the oven.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook for 1-2 minutes less than the package instructions to achieve al dente texture. Drain the pasta thoroughly and toss with 1 tablespoon of olive oil to prevent sticking.
- Preheat the Oven: Set your oven temperature to 375°F (190°C) so it’s ready when the casserole is assembled.
- Assemble the Casserole: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Layer half of the cooked spaghetti over the sauce. Arrange the seared meatballs across the noodles. Pour the remaining marinara sauce over the meat and pasta layers. Sprinkle garlic powder and Italian seasoning evenly over the top. Finish by covering with shredded mozzarella and grated Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and beginning to turn golden brown at the edges.
- Garnish and Serve: Let the casserole rest for about 5 minutes to set. Garnish with fresh basil or parsley leaves to add brightness and fresh flavor. Serve warm and enjoy a comforting homemade baked spaghetti and meatballs dish.
Notes
- For added flavor, consider mixing some finely chopped onions into the meatball mixture.
- You can prepare the meatballs a day ahead and refrigerate before cooking to save time.
- Use freshly grated cheese for the best melting quality and taste.
- If you prefer a spicier dish, add red pepper flakes to the marinara sauce.
- This casserole reheats well and is perfect for meal prep or leftovers.
