Baked Spaghetti and Meatballs
This Baked Spaghetti and Meatballs is a comforting, cheesy, and hearty dish perfect for family dinners or any cozy night in.
Equipment
- Large Pot
- Mixing Bowl
- Baking dish (9x13 inch)
- Skillet or frying pan
- Cheese grater
- Wooden spoon or spatula
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
Directions: Baked Spaghetti and Meatballs
- In a large mixing bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
- Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat a skillet over medium heat with a splash of oil and brown the meatballs on all sides until they develop a nice crust. Set aside once browned.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and return it to the pot.
- Pour the marinara sauce over the cooked spaghetti and toss gently to combine. Transfer half of the sauced spaghetti into the baking dish. Arrange half of the browned meatballs over the pasta. Add the remaining spaghetti and top with the rest of the meatballs.
- Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Remove from the oven and let it rest for a few minutes before serving to allow everything to settle.
Notes
- Don’t skip browning the meatballs; it locks in flavor and prevents them from falling apart.
- For a quicker version, bake meatballs directly in the sauce but increase baking time slightly.
- Use freshly grated Parmesan cheese for the best flavor boost.
- Stir crushed red pepper flakes into the marinara sauce for extra heat.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.