Description
This Baked Spaghetti and Meatballs recipe is a comforting Italian-American classic, featuring tender homemade meatballs seared to perfection, layered with al dente spaghetti, marinara sauce, and a bubbly, golden cheese topping baked in the oven. It’s perfect for family dinners or entertaining guests, delivering hearty flavors and a satisfying cheesy finish.
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, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to avoid overworking the meat. Shape the mixture into 1-2 inch meatballs.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs carefully, and sear them on all sides for about 8 minutes until they are nicely browned. They should not be fully cooked through, as they will finish cooking during baking.
- 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 keep it al dente. Drain well, then 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: Lightly spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Layer half of the cooked spaghetti on top of the sauce. Arrange the seared meatballs evenly over the spaghetti layer. Pour the remaining marinara sauce over the meatballs and spaghetti. Sprinkle garlic powder and Italian seasoning over the sauce layer. Top everything evenly with shredded mozzarella and grated Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Afterward, remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with freshly chopped basil or parsley if desired. Serve warm and enjoy this hearty, cheesy baked spaghetti and meatballs dish.
Notes
- For even cooking, avoid overcrowding the skillet when searing meatballs; do it in batches if necessary.
- Make sure spaghetti is slightly undercooked before baking to prevent it from becoming mushy.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use fresh basil for garnish to add a fresh, herbaceous note.
- Leftovers store well in an airtight container in the fridge for up to 3 days and can be reheated in the oven or microwave.
