Baked Spaghetti and Meatballs

Baked spaghetti and meatballs delivers pure comfort with every cheesy bite and is a guaranteed family favorite perfect for cozy weekends or feeding a hungry group. It is everything you love about classic spaghetti but layered with hearty meatballs and baked to golden bubbly perfection. This dish combines the best of two Italian American classics in one easy casserole.

The first time I served this for a big family Sunday dinner it vanished in minutes and my nephew asked for the recipe. Now it has a regular spot in our comfort food rotation especially during colder months.

Ingredients

• Ground beef or beef and pork blend: Makes juicy flavorful meatballs Look for meat with good marbling for tenderness
• Breadcrumbs: Help bind the mixture and keep it moist Use fresh or panko for best texture
• Grated Parmesan cheese: Adds a savory kick and nutty depth Freshly grated is more aromatic
• Egg: Holds the meatballs together Choose a large farm egg if possible
• Garlic minced: Provides a peppery punch Use fresh cloves for real flavor
• Italian seasoning: Boosts herbs and aroma Pick a blend with oregano and basil for the most authentic taste
• Salt and black pepper: For savory balance Use kosher salt for reliable seasoning
• Olive oil: Adds richness Frying the meatballs in good olive oil brings extra flavor
• Spaghetti: Classic base for the casserole Use regular or whole wheat as you like
• Marinara sauce: Coats each layer Choose a robust store bought jar or homemade for deeper flavor
• Shredded mozzarella cheese: For melting and stretch Get a block and shred it fresh so it melts smoothly
• Parmesan cheese: Bold topping Use extra for a beautifully golden crust
• Garlic powder: For a second layer of flavor Try not to skip this step for extra depth
• Fresh basil or parsley: Makes a fresh bright garnish Pick vibrant leaves for the best finish

Instructions

Prepare the Meatballs:

Mix all the meatball ingredients in a large bowl with clean hands until evenly combined Make sure not to over mix or they will get tough Roll into balls about 1 to 2 inches in diameter and place them on a plate for easy frying Heat olive oil in a large skillet over medium heat Add the meatballs to the hot oil gently Sear each meatball turning frequently so a golden crust forms all around in about eight minutes They will look beautifully browned but will finish cooking in the oven

Cook the Spaghetti:

Bring a large pot of salted water to a rolling boil Add the spaghetti and cook one to two minutes less than the box instructs for al dente Drain well and toss with a spoonful of olive oil to stop sticking

Preheat the Oven:

Turn your oven to three hundred seventy five degrees Fahrenheit and allow it to fully preheat

Assemble the Casserole:

Spread a layer of marinara sauce at the bottom of a nine by thirteen inch baking dish This keeps the pasta from sticking Lay half the spaghetti over the sauce in an even layer Tuck the seared meatballs evenly across the spaghetti Pour the rest of the marinara sauce over everything making sure meatballs and spaghetti are nicely covered Sprinkle garlic powder and Italian seasoning evenly over the top to enhance flavor Top generously with shredded mozzarella and Parmesan cheese to achieve a gooey golden crust

Bake:

Cover the dish snugly with foil Bake for fifteen minutes to begin melting the cheese and bubbling the sauce Remove the foil and let the dish bake another ten to fifteen minutes until the cheese turns golden and starts to crisp at the edges

Garnish and Serve:

Let the casserole cool a few minutes before cutting Garnish with fresh basil or parsley for a touch of green Serve warm and enjoy the cheesy layers

Mozzarella is my favorite ingredient in this dish because of the way it melts into those delicious creamy ribbons over the baked pasta used to fight for those cheesy corners as a child and it still makes me smile every time I pull it from the oven The scent always reminds me of lazy Sunday afternoons with family gathered around the table

Storage Tips

Let the casserole cool completely before storing Store slices in airtight containers in the fridge for up to four days Freeze individual portions tightly wrapped for up to three months Reheat in the oven for best texture Warm covered with foil so the cheese does not over brown but the middle heats through

Ingredient Substitutions

Feel free to use a meat mixture such as beef and pork or swap in ground turkey for a lighter twist Whole wheat spaghetti or your favorite gluten free pasta both work well For a vegetarian version try store bought vegetarian meatballs and substitute vegetable marinara

Serving Suggestions

I love serving with a light green salad and garlic bread for a full meal A sprinkle of crushed red pepper on top adds a little extra zing Great as a main at potlucks family gatherings or as a make ahead weeknight dinner

Cultural Context

Baked spaghetti and meatballs is an American comfort dish that plays on Italian roots but has a cozy homey feel found in family kitchens across the country Layering noodles sauce and cheese is a classic Midwestern method for making sure everyone gets a bit of everything with every bite

Seasonal Adaptations

Replace the fresh herbs with whatever is best in season or what you have on hand In summer swap in garden tomatoes for the sauce In winter extra cheese and a touch of chili flakes give more warmth

Success Stories

Friends have used tiny meatballs for a fun bite sized casserole that is a hit at parties One reader layered spinach for a veggie packed version her kids did not even notice Leftover slices have been packed into lunchboxes and the kids still say it is the best lunch ever

Freezer Meal Conversion

Assemble everything up to the baking step then wrap tightly and freeze Unbaked it will keep well Pull from freezer and bake straight from frozen adding extra time until bubbly and golden

This satisfying casserole is guaranteed to become a favorite at your table. Every cheesy bite brings back memories of comfort and family togetherness.

Recipe FAQs

→ Can I use a beef and pork mixture for the meatballs?

Yes, a combination of beef and pork adds extra flavor and tenderness to the meatballs.

→ Do I need to fully cook the meatballs before baking?

No, just sear them until browned. They will finish cooking in the oven with the casserole.

→ How can I prevent spaghetti from sticking together?

Toss cooked spaghetti with a tablespoon of olive oil before assembling the casserole.

→ Can I prepare this dish in advance?

You can assemble it ahead and refrigerate. Bake it fresh when ready to serve.

→ What can I use as a garnish?

Fresh basil or parsley adds color and a burst of freshness to the finished dish.