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
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 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.
