Baked Spaghetti and Meatballs: The Ultimate Cheesy Italian Casserole
There’s a universal comfort that comes with a hearty plate of pasta, isn’t there? From classic spaghetti to elaborate lasagna, pasta dishes have a unique way of bringing smiles to faces and warmth to the soul. But what if we told you there’s a way to elevate your favorite spaghetti and meatballs to an even more irresistible level? Enter Baked Spaghetti and Meatballs – a cheesy, bubbling casserole that takes all the familiar flavors you love and transforms them into an unforgettable family favorite.
This isn’t just any pasta dish; it’s an experience. Imagine tender spaghetti intertwined with rich marinara sauce, generously studded with perfectly seasoned Italian-style meatballs, all crowned with a glorious layer of melted, golden cheese. Baked to perfection, this casserole offers a depth of flavor and a comforting texture that traditional spaghetti simply can’t match. It’s the kind of meal that makes weeknights feel special and gathers everyone around the table with eager anticipation.
Why This Baked Spaghetti & Meatballs Recipe Will Be Your New Go-To
If spaghetti is already in your regular dinner rotation, prepare for a delicious upgrade. This baked version offers several compelling reasons to become a staple in your kitchen:
- Unmatched Comfort: It’s the quintessential comfort food, perfect for cooler evenings or when you simply need a heartwarming meal.
- Family-Friendly Appeal: Kids and adults alike adore this dish. The familiar flavors are a guaranteed hit, and the baked cheese makes it extra special.
- Easy Preparation: Don’t let the impressive presentation fool you; this recipe is surprisingly simple to assemble, making it ideal for busy weeknights.
- Make-Ahead Potential: You can prepare components in advance, or even assemble the whole casserole a day ahead, ready to pop into the oven.
- Delicious Leftovers: Like many baked pasta dishes, it often tastes even better the next day, making lunch a breeze.
- One-Pan Option: For those using a cast-iron skillet, you can brown your meatballs and bake your spaghetti in the same pan, minimizing cleanup!
The Foundation: Perfect Meatballs and Marinara
At the heart of any great spaghetti and meatballs dish are, of course, the meatballs and the sauce. While convenience options are always available, making these elements from scratch truly elevates the entire experience.
Crafting Flavorful Italian Meatballs
For this recipe, we’re using a simple yet incredibly flavorful homemade Italian sausage meatball. The beauty of homemade is the ability to control the taste and texture. Our recipe calls for:
- Ground Italian Sausage: You can opt for mild or spicy, depending on your preference. Italian sausage brings a fantastic herbaceous depth that ground beef alone can’t quite replicate.
- Egg: Acts as a binder, holding the meatballs together.
- Seasoned Breadcrumbs: Adds structure and absorbs moisture, keeping the meatballs tender.
- Parmesan Cheese: Infuses a salty, umami flavor directly into the meat.
- Classic Italian Seasonings: Onion powder, garlic powder, and oregano are essential for that authentic Italian flavor profile. Salt and pepper, of course, to taste.
The process is straightforward: gently combine the ingredients with your hands to avoid overworking the meat, then roll them into uniform small meatballs. Browning them in a skillet before baking is crucial. This step develops a beautiful crust, locking in juices and adding another layer of rich, savory flavor. Once browned, a quick transfer to a paper towel-lined plate helps remove any excess grease, ensuring your casserole isn’t oily.
The Heart of the Dish: Marinara Sauce
While a quality jarred spaghetti sauce works wonderfully for convenience, making your own marinara from scratch can truly take this casserole to a new dimension of flavor. A homemade marinara offers a fresh, vibrant taste that you simply can’t get from a jar. If you do opt for jarred, consider enhancing it by sautéing some fresh garlic and onion before adding the sauce, or stirring in a pinch of sugar, fresh basil, or a splash of red wine to deepen its complexity.
Assembling Your Cheesy Masterpiece
The beauty of this baked spaghetti and meatballs casserole lies in its simple assembly. Once your spaghetti is cooked to al dente perfection (this is key – it will continue cooking in the oven, and you want it firm enough to hold up), and your meatballs are browned, you’re ready to layer your way to deliciousness.
- Start with Pasta: Lay a bed of cooked spaghetti at the bottom of your baking dish. If using a large cast iron skillet, simply wipe out any excess grease from browning the meatballs before adding the pasta.
- Add Meatballs: Gently nestle your savory meatballs over the spaghetti.
- Drench in Sauce: Pour your rich marinara sauce generously over the pasta and meatballs, ensuring everything is well coated.
- Load on the Cheese: This is where the magic happens! A combination of shredded Italian cheese blend (think mozzarella, provolone, fontina) and grated Parmesan cheese creates an incredible, gooey topping that gets beautifully bubbly and golden brown in the oven.
Bake for about 15 minutes, or until that cheese is irresistibly bubbly and the pasta is thoroughly heated through. The final touch? A sprinkle of fresh chopped basil adds a bright, aromatic finish, though it’s completely optional.
Tips for Success and Delicious Variations
Making this baked spaghetti and meatballs casserole is already straightforward, but here are a few extra tips to ensure every bite is perfect:
- Al Dente Pasta is Crucial: Seriously, undercook your spaghetti slightly. It will soften further in the oven and prevent your casserole from becoming mushy.
- Don’t Skimp on Cheese: The cheese layer is a highlight! Feel free to adjust the amounts to your liking. Adding a touch of smoked mozzarella could also introduce a fantastic depth of flavor.
- Spice it Up: If you love a bit of heat, add a pinch of red pepper flakes to your meatballs or marinara sauce.
- Add Veggies: Want to sneak in some extra nutrition? Sautéed mushrooms, bell peppers, or spinach can be layered with the spaghetti before adding the sauce.
- Make it Gluten-Free: Easily substitute regular spaghetti with your favorite gluten-free pasta. Just ensure it’s cooked al dente.
Serving Suggestions
This hearty casserole is a meal in itself, but it pairs wonderfully with a few simple sides:
- Crispy garlic bread or a crusty baguette for soaking up all that delicious sauce.
- A fresh green salad with a light vinaigrette to cut through the richness.
- Steamed or roasted green vegetables like broccoli or asparagus.
This baked spaghetti and meatballs recipe is more than just a meal; it’s a celebration of comfort food. It’s perfect for feeding a crowd, preparing for a potluck, or simply enjoying a cozy dinner at home. The ease of preparation combined with the incredible flavor makes it a dish you’ll turn to again and again.
Looking for More Pasta Inspiration?
If you love pasta as much as we do, you’re in for a treat! Here are a couple of our other cherished pasta recipes:
A classic Italian-American dish featuring tender chicken breasts in a bright, lemony caper sauce, often served over pasta. It’s elegant enough for guests but simple enough for a weeknight.
For a deeply rich and slow-cooked sauce, our meat ragout is a must-try. This slow-simmered meat sauce is perfect for pairing with wider pasta noodles like pappardelle or tagliatelle, offering a truly indulgent meal.
Our American-style Goulash is another one-pot wonder, combining ground beef, macaroni, and a savory tomato sauce for a quick and satisfying dinner that’s a nostalgic favorite for many.
I don’t know about you, but I am absolutely craving this delicious one-pot Baked Spaghetti and Meatballs after discussing it! It’s time to get cooking and bring this amazing dish to your table. Happy cooking!
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Print Recipe
Baked Spaghetti and Meatballs
Italian style meatballs, marinara sauce and spaghetti baked into a cheesy and delicious casserole. This will be a fast family favorite!
Course: Pasta
Cuisine: Italian
Keyword: Baked Spaghetti and Meatballs
Servings: 8 servings
Calories: 328 kcal
Author: Michaela Kenkel
Ingredients
- 1 (16 ounce) package spaghetti noodles, cooked al dente
- 1 (2 pound) jar spaghetti sauce, I used marinara
- 1 (8 ounce) shredded Italian Cheese blend
- 1/2 cup shredded Parmesan cheese
For the Meatballs:
- 1 pound ground Italian sausage (mild or spicy, your choice)
- 1 egg
- 1/2 cup seasoned breadcrumbs
- 1/3 cup shredded Parmesan cheese
- 1/2 teaspoon of each: Onion Powder, Garlic Powder, and Oregano
- Salt and pepper to taste
- Fresh chopped basil for garnishing if desired.
Instructions
- Cook spaghetti per package instructions for al dente. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- To prepare meatballs, combine the ground Italian sausage, egg, seasoned breadcrumbs, 1/3 cup shredded Parmesan cheese, onion powder, garlic powder, oregano, salt, and pepper with your hands. Roll the mixture into small meatballs. You should get approximately 24 meatballs.
- Place meatballs in a skillet and brown on all sides until cooked through. Transfer to a paper towel-lined plate to absorb any excess grease.
- Note: I used the same large cast iron skillet to cook my meatballs and bake my pasta. Simply wipe the excess grease out with a paper towel before adding pasta. If you are not using the same pan, use a 9×13 inch baking dish, with some olive oil coated to the bottom.
- Place the cooked spaghetti in the bottom of your prepared baking dish.
- Arrange the browned meatballs over the spaghetti.
- Pour the marinara sauce evenly over the meatballs and spaghetti.
- Top generously with both the shredded Italian cheese blend and the remaining 1/2 cup shredded Parmesan cheese.
- Bake for about 15 minutes, or until the cheese is bubbly and golden and the pasta is heated through.
- Garnish with chopped fresh basil for serving, if desired.
Notes
Makes GREAT leftovers!
Nutrition
Serving: 1
Calories: 328 kcal
Carbohydrates: 16g
Protein: 18g
Fat: 21g
Saturated Fat: 8g
Polyunsaturated Fat: 14g
Cholesterol: 66mg
Sodium: 877mg
Fiber: 1g
Sugar: 3g