It was one of those evenings where the whole day had moved too fast. My toddler had crayons all over the living room, my inbox was overflowing, and my husband walked in the door looking like he’d wrestled the day and barely won. We were all craving something warm, comforting, and satisfying but I didn’t want to spend another hour juggling pots and pans.
I first made this dish on a chilly Tuesday after work, trying to use up the leftover marinara and a half box of dry spaghetti. I had ground beef thawed, and that was all the motivation I needed to go full cozy mode. I whipped up meatballs, threw everything into a casserole dish, and slid it into the oven. Layers of gooey cheese, savory sauce, tender pasta, and juicy meatballs melty, golden perfection.
Some nights are chaotic, others are calm and cozy but this dish always brings everyone to the table. And really, that’s what cooking at home is all about simple meals that feel like a hug at the end of a long day.
Short Description
This hearty Baked Spaghetti and Meatballs casserole is a comforting all-in-one dinner with juicy homemade meatballs, tender pasta, rich marinara, and plenty of gooey cheese. It’s perfect for busy weeknights and feeding a hungry crowd.
Key Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Casserole:
- 12 ounces dry spaghetti
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For Garnish (optional):
- Fresh basil or parsley
Tools Needed
- Large mixing bowl
- Skillet
- 9×13-inch baking dish
- Large pot for boiling pasta
- Foil
Cooking Instructions
Step 1: Make the Meatballs
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until everything is evenly incorporated without overworking the meat.
Step 2: Sear the Meatballs
Roll the mixture into 1 to 2-inch meatballs. Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides, about 8 minutes. Don’t worry about cooking them through they’ll finish baking in the oven.
Step 3: Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti for 1–2 minutes less than package directions for al dente texture. Drain and toss with 1 tablespoon olive oil to prevent sticking.
Step 4: Preheat the Oven
Set your oven to 375°F (190°C).
Step 5: Assemble the Casserole
Spread 1 cup of marinara on the bottom of a 9×13-inch baking dish. Layer in half the spaghetti. Add the seared meatballs over the pasta. Pour over the remaining marinara sauce. Sprinkle with garlic powder and Italian seasoning, then top with mozzarella and Parmesan.
Step 6: Bake It
Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and continue baking for another 10–15 minutes until the cheese is golden and bubbly.
Step 7: Rest and Garnish
Let the casserole rest for 5 minutes to set. Garnish with chopped basil or parsley before serving, if desired.
Why You’ll Love This Recipe
– Classic comfort food with a twist
– Great for feeding a family or a small gathering
– Easy to make ahead
– Kid-friendly and picky eater approved
– Full of rich, satisfying flavors
– Melty, cheesy goodness in every bite
– Less cleanup than traditional spaghetti and meatballs
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the meatball mixture
Solution: Mix just until combined to avoid dense, tough meatballs.
Mistake 2: Cooking pasta fully before baking
Solution: Cook the pasta slightly under al dente it will continue cooking in the oven.
Mistake 3: Crowding the skillet
Solution: Brown meatballs in batches to get a proper sear and avoid steaming them.
Mistake 4: Skipping the foil cover during baking
Solution: Cover with foil for the first bake to keep the pasta moist and prevent drying out.
Mistake 5: Forgetting to rest the casserole
Solution: Let it sit for 5 minutes after baking so the sauce sets and slices hold together.
Serving and Pairing Suggestions
– Serve warm with garlic bread or a green side salad
– Pairs wonderfully with red wine (like Chianti) or a sparkling water with lemon
– Family-style is best, letting everyone dig in together
– Also great on a buffet table at casual parties
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 4 days
– For freezing: wrap tightly with foil and freeze up to 2 months
– To reheat: Bake covered at 350°F for 20–25 minutes or microwave individual portions until hot
FAQs
1. Can I use store-bought meatballs?
Yes, you can. Just sear them first and reduce baking time slightly since they’re often pre-cooked.
2. Can I make this ahead of time?
Absolutely. Assemble the casserole and refrigerate it (unbaked) for up to 24 hours. Add 10 minutes to the covered baking time if chilled.
3. What’s the best pasta shape if I don’t have spaghetti?
You can use linguine, penne, or rotini just avoid very small shapes that can overcook quickly.
4. Can I add vegetables to the bake?
Yes! Sautéed mushrooms, zucchini, or spinach mix in well without overpowering the dish.
5. Is there a gluten-free version?
Use gluten free pasta and breadcrumbs in the meatballs. Be sure to check your marinara label too.
Tips & Tricks
– Use a cookie scoop to portion meatballs evenly
– Add a pinch of red pepper flakes to the marinara for a kick
– Let the cheese brown slightly for added flavor and texture
– Don’t skip the olive oil on pasta it keeps it from clumping in the casserole
– Add a splash of beef broth to the sauce for deeper flavor
Recipe Variations
Turkey Meatball Version:
Swap ground beef for ground turkey, and add 1 tablespoon milk to keep them moist. Follow all other steps as written.
Spicy Arrabbiata Bake:
Use spicy marinara or add crushed red pepper to the sauce. Mix in chopped chili for an extra punch.
Veggie-Packed Version:
Add 1 cup of sautéed mushrooms, bell peppers, or chopped spinach into the spaghetti layer.
Three-Cheese Delight:
Add ricotta cheese between layers for extra creaminess and top with a blend of mozzarella, provolone, and Parmesan.
Final Thoughts
Baked Spaghetti and Meatballs is not flashy or fussy, but it’s got soul. I pull it from the oven, the bubbling cheese and rich aroma make the house feel warmer. It’s become one of our go to weeknight staples, not because it’s the quickest or trendiest meal, but because it brings peace to our evening rhythm. No one complains. No leftovers go untouched.
It checks every box: flavor, comfort, ease, and just enough nostalgia to make it timeless. I hope you give it a try and maybe, just maybe, it becomes one of your weeknight heroes too.
Baked Spaghetti and Meatballs
Ingredients
For the Meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for frying
For the Casserole:
- 12 ounces dry spaghetti
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
For Garnish (optional):
- Fresh basil or parsley
Instructions
- Mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl. Form into 1–2 inch balls. Sear in a skillet with olive oil over medium heat until browned on all sides, about 8 minutes.
- Boil spaghetti in salted water until just shy of al dente. Drain and toss with a bit of olive oil to keep from sticking.
- Preheat oven to 375°F (190°C). Spread 1 cup marinara on the bottom of a 9x13-inch dish. Add half the pasta, top with meatballs, then the rest of the sauce. Sprinkle with garlic powder, Italian seasoning, mozzarella, and Parmesan.
- Cover with foil and bake for 15 minutes. Uncover and bake 10–15 minutes more, until cheese is golden and bubbly.
- Let rest for 5 minutes. Garnish with fresh basil or parsley before serving.
