Description
This classic Baked Spaghetti and Meatballs recipe features juicy homemade meatballs nestled in tender spaghetti, smothered with marinara sauce and a generous layer of melted mozzarella and Parmesan cheese. Perfect for a family dinner, this comforting casserole combines seared meatballs with baked pasta for a deliciously cheesy and flavorful meal.
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
- 12 oz (340 g) spaghetti
- 1 tbsp olive oil, to prevent sticking
Sauce and Topping
- 3 cups (700 ml) marinara sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper until just combined. Shape the mixture into 1-2 inch meatballs.
- Sear the Meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. They do not need to be cooked through as they will finish baking later.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook for 1-2 minutes less than package instructions for al dente texture. Drain and toss spaghetti with 1 tablespoon olive oil to prevent sticking.
- Preheat the Oven: Set the oven to 375°F (190°C) to prepare for baking the casserole.
- Assemble the Casserole: In a 9×13-inch baking dish, spread 1 cup of marinara sauce evenly on the bottom. Layer half of the cooked spaghetti over the sauce. Place the seared meatballs evenly on top. Pour the remaining marinara sauce over the meatballs and spaghetti. Sprinkle garlic powder and Italian seasoning evenly over the sauce. Top with shredded mozzarella and grated Parmesan cheese.
- Bake: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Let the casserole cool for about 5 minutes. Garnish with fresh basil or parsley if desired. Serve warm and enjoy your hearty baked spaghetti and meatballs!
Notes
- For juicier meatballs, avoid overmixing the meat mixture.
- Leftover baked spaghetti can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If fresh herbs are unavailable, dried basil or parsley will also work for garnish.
- Make sure not to overcook the spaghetti before baking, as it will continue cooking in the oven.
