Baked Spaghetti and Meatballs Recipe
When it comes to family-friendly comfort food, nothing is quite as satisfying or joyful to serve as Baked Spaghetti and Meatballs. This classic Italian-American dish takes everything you love about spaghetti and elevates it with juicy homemade meatballs, melty cheese, and a bubbling layer of marinara sauce, all baked together until irresistibly golden. Whether you’re cooking for a weeknight dinner or gathering loved ones for a casual feast, this Baked Spaghetti and Meatballs recipe promises to win over hearts and appetites with every bite.
Ingredients You’ll Need
The beauty of Baked Spaghetti and Meatballs lies in its simplicity—each ingredient has a special job, whether it’s building flavor, adding a creamy texture, or creating that glorious cheesy top. Here’s how they all fit together:
- Spaghetti (12 oz): This is your canvas; cook it al dente so it holds up beautifully after baking.
- Olive oil (1 tablespoon): Prevents sticking and boosts the pasta’s flavor ever so slightly.
- Marinara sauce (3 cups): Whether you go homemade or pick your favorite store brand, a vibrant sauce brings everything together.
- Shredded mozzarella cheese (1/2 cup): For that gooey, stringy layer everyone fights for!
- Grated Parmesan cheese (1/4 cup): Adds salty, savory depth and ensures a golden brown top.
- Chopped fresh basil or parsley (2 tablespoons): Brightens each bite and makes the dish look extra inviting.
- Ground beef (1 lb): Classic choice for juicy, hearty meatballs—go for an 80/20 blend for flavor and tenderness.
- Breadcrumbs (1/3 cup): The secret to meatballs that are tender and never dense.
- Grated Parmesan cheese (1/4 cup), in meatballs: Doubles down on cheesy-savory notes inside the meatballs.
- Egg (1): Binds the meatballs together and enriches them.
- Garlic cloves, minced (2): Infuses the entire dish with mouthwatering aroma and sharp flavor.
- Italian seasoning (1 teaspoon): A balanced blend of herbs for that unmistakable Italian touch.
- Salt (1/2 teaspoon): Essential for bringing out every other flavor in the mix.
- Black pepper (1/4 teaspoon): Just enough to perk up the whole dish.
How to Make Baked Spaghetti and Meatballs
Step 1: Prep and Cook the Spaghetti
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil, then add your spaghetti. Cook it just until al dente so it will stand up to baking without getting mushy. Drain the spaghetti and toss it with a splash of olive oil to keep those lovely strands from sticking together.
Step 2: Mix and Shape the Meatballs
In a big mixing bowl, combine your ground beef, breadcrumbs, egg, garlicky goodness, grated Parmesan, Italian seasoning, salt, and black pepper. Using your hands, gently mix everything until just combined—don’t overdo it or your meatballs can end up tough. Shape the mixture into generous 1.5-inch balls and arrange them on a lined baking sheet, evenly spaced.
Step 3: Bake the Meatballs
Slide your tray of meatballs into the oven and bake for 15 to 18 minutes. You’re looking for beautifully browned, cooked-through meatballs that smell so inviting, it’ll be hard to resist popping one right from the pan! Once they’re done, set them aside while you move to the next stage.
Step 4: Toss and Layer the Spaghetti
Take your cooked spaghetti and toss it with 2 cups of marinara sauce in a large bowl. Spread half of this saucy pasta evenly into a greased 9×13-inch baking dish. This creates the first layer for your Baked Spaghetti and Meatballs to nestle into, soaking up all that flavor during baking.
Step 5: Add Meatballs and Final Layers
Arrange your baked meatballs over the first layer of spaghetti. Pour the rest of the spaghetti and sauce mixture on top, making sure the meatballs peek out here and there. Sprinkle the mozzarella and Parmesan cheeses evenly over the surface. This is what’s going to give you that toasty, cheesy, irresistible top layer.
Step 6: Bake Until Bubbly and Golden
Cover your dish with foil and bake for 20 minutes so the flavors meld and the cheese starts to melt. Then uncover and let it bake for another 10 minutes, letting the top get gorgeous and golden brown. Allow it to rest for about 5 minutes—this will set the casserole slightly, making it much easier to cut neat portions.
How to Serve Baked Spaghetti and Meatballs
Garnishes
Right before serving, shower the top of your Baked Spaghetti and Meatballs with plenty of fresh basil or parsley. The pop of green makes each slice look as fresh as it tastes, and that herbal brightness really livens up the cheesy, saucy richness underneath.
Side Dishes
For an ultimate Italian-American feast, pair this dish with a crisp green salad—think arugula or romaine with a zippy vinaigrette. Garlic bread or warm Italian rolls are fantastic for mopping up extra sauce, and roasted vegetables can add another layer of color and nutrition to your table.
Creative Ways to Present
If you want to make your Baked Spaghetti and Meatballs the star of your dinner party, try serving it in individual ramekins for a fun twist or scoop thick slices onto plates and add a dollop of ricotta cheese or a flourish of extra herbs. A sprinkling of red pepper flakes lets spice-lovers add their own kick!
Make Ahead and Storage
Storing Leftovers
Baked Spaghetti and Meatballs is a leftover-lover’s dream. Let the casserole cool to room temperature, then store any extras in an airtight container in the fridge for up to four days. The flavors deepen overnight, making the next-day plate just as tempting as the first serving.
Freezing
This dish freezes superbly! Assemble everything as instructed but hold off on baking if you’re making it ahead. Cover tightly and pop it in the freezer, where it’ll keep for up to two months. When the spaghetti-and-meatball craving strikes, simply thaw in the fridge overnight before baking as usual.
Reheating
To bring leftovers back to life, cover your casserole dish with foil and warm in a 350°F oven for about 20 minutes, or until heated through. For single servings, a few minutes in the microwave does the trick—just be sure to add a splash of water or extra sauce to keep things from drying out.
FAQs
Can I use store-bought meatballs for Baked Spaghetti and Meatballs?
Absolutely! While homemade meatballs give that extra special touch, using good-quality store-bought meatballs is a great shortcut for busy nights. Just bake or heat them according to the package before layering them into the casserole.
What’s the best kind of pasta for this recipe?
Classic spaghetti noodles work best for Baked Spaghetti and Meatballs, since they absorb the sauce beautifully and bake up with the perfect texture. In a pinch, you can swap in similar long pastas like linguine or even bucatini for a slightly heartier feel.
Can I make Baked Spaghetti and Meatballs gluten-free?
Yes, you can! Use your favorite gluten-free spaghetti and swap the breadcrumbs for a gluten-free alternative or even crushed gluten-free crackers. Just double check your marinara for any hidden gluten, and you’re set.
How can I add extra vegetables?
Stirring in some sautéed spinach, mushrooms, or zucchini with the spaghetti before baking is a wonderful way to slip in more veggies. You can also nestle roasted bell peppers among the meatballs for a splash of sweetness and color.
Do I need to cover the casserole with foil while baking?
Yes, start with foil to help the cheese melt evenly and keep the casserole moist. Removing it for the last 10 minutes ensures the top gets bubbly and golden, which is the hallmark of great Baked Spaghetti and Meatballs.
Final Thoughts
If you’re craving a dinner that feels like a cozy celebration, this Baked Spaghetti and Meatballs is ready to swoop in and steal the show. The aromas, the bubbling cheese, and those tender meatballs make every bite a happy memory in the making. Gather up your ingredients, invite your favorite people, and give this classic a spot at your table—you’ll be amazed by how quickly it disappears!
Print
Baked Spaghetti and Meatballs Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting classic with this delicious recipe for Baked Spaghetti and Meatballs. Perfectly cooked spaghetti is tossed in marinara sauce, topped with savory meatballs, and baked until bubbly and golden. A sprinkle of cheese adds the final touch to this hearty dish.
Ingredients
For the Spaghetti:
- 12 oz spaghetti
- 1 tablespoon olive oil
- 3 cups marinara sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
For the Meatballs:
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the spaghetti: Boil salted water and cook spaghetti until al dente. Drain.
- Make the meatballs: Combine all meatball ingredients, form into balls, and bake.
- Assemble: Toss cooked spaghetti with sauce, layer in a baking dish with meatballs, top with cheese.
- Bake: Cover and bake, then uncover for a golden finish.
- Serve: Let rest, garnish, and enjoy!
Notes
- You can make the meatballs in advance and freeze for convenience.
- For added flavor, use a mix of beef and pork in the meatballs.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 7g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
