Description
This Baked Spaghetti and Meatballs recipe combines tender homemade meatballs with perfectly cooked spaghetti, all smothered in rich marinara sauce and melted cheese. An easy yet comforting casserole dish that’s perfect for family dinners, featuring a blend of Italian herbs, Parmesan, and mozzarella baked to golden perfection.
Ingredients
Scale
For the 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
For the 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 ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until all ingredients are just combined. Shape the mixture into 1 to 2-inch meatballs, ensuring they are evenly sized for uniform cooking.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides, approximately 8 minutes. The meatballs don’t need to be fully cooked at this stage 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 package instructions to achieve al dente texture. Drain the pasta well and toss with 1 tablespoon of olive oil to prevent sticking.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- 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 on top of the spaghetti. Pour the remaining marinara sauce evenly over the meatballs and spaghetti. Sprinkle garlic powder and Italian seasoning evenly over the sauce. Finally, top with shredded mozzarella cheese and grated Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Allow the casserole to rest for about 5 minutes to set. Garnish with fresh basil or parsley. Serve warm and enjoy a comforting, cheesy baked spaghetti and meatballs dish.
Notes
- For best results, do not overmix the meatball mixture to keep the meatballs tender.
- Using fresh herbs like basil or parsley enhances the flavor and presentation.
- Partially cooking the meatballs before baking helps them hold their shape and ensures even cooking.
- The addition of olive oil to the cooked spaghetti prevents clumping in the casserole.
- This dish can be prepared in advance, assembled, and refrigerated before baking. Adjust baking time slightly if baking from chilled.
