Baked Spaghetti and Meatballs – A Cozy, Cheesy Family Favorite

Why You’ll Love This Recipe

Baked spaghetti and meatballs is the ultimate comfort food—a hearty combination of tender pasta, juicy meatballs, rich tomato sauce, and plenty of gooey melted cheese. It’s everything you love about traditional spaghetti and meatballs but baked together for a casserole-style dish that feels even more indulgent. The baking step allows all the flavors to meld while creating a golden, bubbly cheese topping that makes it irresistible. I tried this once with a mix of mozzarella and parmesan, and the combination gave a perfect balance of creaminess and sharpness. This dish is ideal for weeknight dinners, Sunday family meals, or even gatherings since it serves a crowd and can be prepared ahead of time.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Spaghetti – The classic pasta base, cooked until just al dente so it doesn’t over-soften when baked.

Ground beef or pork (for meatballs) – Juicy, flavorful meatballs are made with ground beef, pork, or a combination of the two.

Breadcrumbs – Help bind the meatballs while keeping them tender.

Egg – Provides structure and holds the meatball mixture together.

Garlic – Fresh minced garlic adds savory depth to both meatballs and sauce.

Onion – Finely diced onion gives sweetness and flavor.

Italian seasoning – A blend of herbs like oregano, basil, and thyme ties the flavors together.

Salt and pepper – Essential seasonings for balancing flavors.

Tomato sauce or marinara – The rich, tangy sauce that coats the pasta and meatballs.

Mozzarella cheese – Melts beautifully, creating that gooey baked topping.

Parmesan cheese – Adds sharpness and a nutty, salty bite.

Olive oil – Used for cooking the meatballs and adding richness to the sauce.

Fresh parsley – Brightens the dish and gives a pop of freshness at the end.

Directions

Start by making the meatballs. In a bowl, combine ground meat, breadcrumbs, egg, garlic, onion, Italian seasoning, salt, and pepper. Mix gently until just combined, then roll into bite-sized balls.

In a skillet, heat olive oil over medium heat. Brown the meatballs on all sides until golden, but they don’t need to be fully cooked through—they’ll finish cooking in the oven.

Meanwhile, cook spaghetti until al dente. Drain and toss with some of the tomato sauce to prevent sticking.

In a large baking dish, layer the spaghetti, browned meatballs, and remaining tomato sauce. Mix gently to distribute evenly. Top generously with mozzarella and parmesan cheese.

Bake at 375°F (190°C) for 25–30 minutes, or until the cheese is melted, bubbly, and golden brown. Garnish with fresh parsley before serving.

Servings and timing

This recipe makes 6 servings. Prep takes about 20 minutes, and baking requires 30 minutes, for a total of 50 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (163°C) until warmed through, or in the microwave in smaller portions. This dish can also be frozen—assemble it before baking, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding 15–20 minutes to the cooking time.

Variations and Customizations

Cheesy baked spaghetti – Add ricotta or cream cheese between layers for extra creaminess.

Chicken or turkey meatballs – Use lighter ground meats for a leaner version.

Spicy twist – Add red pepper flakes or use spicy Italian sausage in the meatball mix.

Veggie-packed – Stir sautéed mushrooms, spinach, or zucchini into the spaghetti before baking.

Gluten-free option – Use gluten-free pasta and breadcrumbs for a celiac-friendly version.

One-pan shortcut – Use pre-made meatballs (store-bought or frozen) to save time.

Herb lovers’ version – Add fresh basil or thyme for a more aromatic dish.

Layered casserole style – Layer spaghetti, sauce, and cheese like a lasagna for a stacked effect.

FAQs

Can I use store-bought meatballs?

Yes, precooked or frozen meatballs make this dish quicker and still delicious.

Should I cook the pasta fully before baking?

Cook until al dente so it doesn’t become mushy after baking.

Can I make this ahead of time?

Yes, assemble the dish and refrigerate up to 24 hours before baking.

What cheese works best?

Mozzarella for meltiness, parmesan for flavor, or a mix of the two.

Can I add vegetables?

Yes, spinach, mushrooms, zucchini, or bell peppers work wonderfully.

Can I use another type of pasta?

Yes, penne, rigatoni, or fettuccine can be substituted.

How do I prevent the pasta from drying out?

Mix spaghetti with some sauce before layering and cover with foil for part of the baking time.

Can I freeze baked spaghetti?

Yes, both baked and unbaked versions freeze well. Wrap tightly before storing.

Can I make this without meat?

Yes, use plant-based meatballs or just extra vegetables for a vegetarian version.

What sides pair well with this dish?

Garlic bread, Caesar salad, or roasted vegetables complement it beautifully.

Conclusion

Baked spaghetti and meatballs is the kind of cozy, family-style dinner that brings everyone to the table. With its golden cheese topping, rich sauce, and juicy meatballs, it delivers comfort and flavor in every bite. I especially enjoyed making it with a layer of ricotta, which gave it a lasagna-like creaminess. Whether you stick to the classic recipe or try one of the fun variations, this dish is sure to become a regular favorite for weeknights and special occasions alike.

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