I made Baked Spaghetti And Meatballs that bubbles with cheese and actually feeds a crowd without pretending to be fancy.

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I am obsessed with Baked Spaghetti And Meatballs because it fixes dinner and my mood in one go. I love the gooey mess of melted shredded mozzarella cheese over chunky, saucy Spaghetti And Meatballs that soak into every noodle.

It’s loud, cheesy, and a little reckless in the best way. I don’t want a dainty pasta night.

I want the kind that leaves a cheesy rim on the dish and sauce on my chin. And the meatballs, juicy ground beef packed with bold flavor, fight for attention under all that cheese.

Totally worth the delicious, saucy aftermath and messy bites.

Ingredients

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Spaghetti: the comforting carb that soaks up sauce, it’s noodle heaven.
Ground beef: juicy protein, you’ll get meaty bites throughout.
Plain breadcrumbs: they bind and give a little texture, not crunchy.
Grated Parmesan: salty umami punch, it’s cheesy depth in meatballs.
Large egg: holds things together, basically the glue of meatballs.
Minced garlic: bright and punchy, it wakes up the whole dish.
Finely chopped onion: sweetness and bite, it’s savory backbone.
Fresh parsley: fresh herb lift, pretty and a little grassy.
Milk (optional): keeps meatballs tender, you’ll notice softer texture.
Salt: seasons everything, don’t skip it or it’ll taste flat.
Black pepper: warm kick, it’s simple but necessary.
Olive oil: cooks and adds richness, a little fruity fat.
Marinara sauce: saucy comfort, it’s tomato warmth that ties it.
Dried oregano: herb note, a classic Italian-ish scent.
Dried basil: sweet herbal hint, pairs nicely with tomato.
Red pepper flakes: optional heat, adds a cheeky bite.
Shredded mozzarella: gooey melty goodness, pure cheesy pull.
Extra grated Parmesan: salty finish on top, looks nice too.
Cooking spray or oil: keeps things from sticking, simple convenience.

Ingredient Quantities

1 lb spaghetti

1 lb ground beef (80/20)

1/2 cup plain breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 small onion, finely chopped

2 tbsp fresh parsley, chopped

1/4 cup milk (optional, for meatballs)

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

3 cups marinara sauce (store bought or homemade)

1 tsp dried oregano

1 tsp dried basil

1/4 tsp red pepper flakes (optional)

2 cups shredded mozzarella cheese

1/2 cup extra grated Parmesan for topping

nonstick cooking spray or a little extra oil for the baking dish

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with nonstick spray or a little olive oil.

2. Bring a large pot of salted water to a boil and cook 1 lb spaghetti until just shy of al dente, about 8 minutes; drain and set aside, toss with a little olive oil so it don’t stick.

3. In a bowl combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1 small finely chopped onion, 2 tbsp chopped parsley, 1/4 cup milk if using, 1 tsp salt and 1/2 tsp black pepper; mix with your hands just until combined, don’t overwork it or the meatballs get tough.

4. Shape the mixture into golf ball sized meatballs, you’ll get about 18 to 20, and heat 2 tbsp olive oil in a skillet over medium heat; brown the meatballs on all sides just until nicely colored, they do not need to be cooked through.

5. In a large bowl stir together 3 cups marinara sauce, 1 tsp dried oregano, 1 tsp dried basil and 1/4 tsp red pepper flakes if you want heat; taste and adjust salt or seasoning.

6. Toss the drained spaghetti with about two thirds of the sauce so it’s well coated, then spread the sauced pasta into the prepared baking dish.

7. Nestle the browned meatballs evenly on top of the spaghetti and pour the remaining sauce over the meatballs, cover any exposed pasta so it wont dry out.

8. Sprinkle 2 cups shredded mozzarella evenly over the top and finish with 1/2 cup extra grated Parmesan.

9. Bake uncovered for 20 to 25 minutes, until cheese is melted and bubbly and meatballs reach 160°F internal, if you like a browned top, broil 1 to 2 minutes but watch it closely so it doesn’t burn.

Equipment Needed

1. Large stock pot for boiling the spaghetti (with lid)
2. Colander to drain the pasta
3. 9×13 inch baking dish (greased with spray or a little oil)
4. Large skillet for browning the meatballs
5. Mixing bowls (one big for sauce and one medium for the meatball mix)
6. Measuring cups and spoons (for breadcrumbs, cheese, spices etc)
7. Wooden spoon or silicone spatula for stirring and tossing the pasta
8. Instant read thermometer (so the meatballs hit 160°F)

FAQ

Q: Can I make the meatballs ahead of time?
A: Yep. You can make the meatballs a day ahead, keep them covered in the fridge, and bake everything the next day. Or freeze raw meatballs on a tray, then transfer to a bag. Thaw in the fridge before using. Just dont leave them out at room temp more than 2 hours.

Q: Do I have to boil the spaghetti first?
A: It's best to cook the spaghetti until it's just shy of al dente, about 1 to 2 minutes less than package instructions, since it will finish cooking in the oven with the sauce. If you skip boiling, the pasta might absorb too much sauce and stay chewy.

Q: My sauce is store bought, can I still get good flavor?
A: Totally. Jazz up store sauce by sautéing the onion and garlic in olive oil for a few minutes, then add the sauce plus oregano, basil, and red pepper flakes. Let it simmer 10 minutes so flavors marry. It makes a big difference.

Q: How do I keep meatballs from turning out dense or tough?
A: Dont overmix. Combine ingredients until just blended, and use the milk and breadcrumb mixture to keep them moist. Using 80/20 beef helps too. If you overwork the meat it gets compact and tough.

Q: Can I make this vegetarian or swap meat?
A: Sure. Use store-bought meatless crumbles or a mix of chopped mushrooms and lentils for the balls. For a lighter version, swap ground turkey or chicken, but add a little extra oil or an egg to keep them from drying out.

Q: How do I get a nice cheesy crust on top?
A: Sprinkle the mozzarella and extra Parmesan evenly over the baked dish and broil for 1 to 2 minutes until bubbly and golden. Watch it though, broilers burn fast — dont walk away.

Baked Spaghetti & Meatballs Recipe Substitutions and Variations

Ground beef → Ground turkey or chicken, same amount. Leaner, so add a tablespoon of olive oil or an extra egg if the mix feels dry. Turkey gives milder flavor, so season it a bit more.
Breadcrumbs → Crushed crackers or oats, 1 to 1 swap. Saltines or plain crackers work great, or quick oats for a whole grain option, they bind just like breadcrumbs.
Spaghetti → Penne, rigatoni, or any short pasta, same cook time is usually fine. Short shapes hold the sauce and meatballs better, so the casserole tends to be heartier.
Mozzarella → Provolone, fontina, or a mix of cheddar and Monterey Jack, use about 2 cups total. Provolone melts beautifully and fontina is creamy, cheddar adds a sharper kick if you like it.

Pro Tips

1) Add the milk or a little extra breadcrumbs only if the meat feels too wet while mixing. You want the meatballs to hold together but still be tender, so stop mixing as soon as it’s combined. Overworking will make them tough, trust me.

2) Don’t skip browning the meatballs. Even if they finish in the oven, a good sear adds flavor and helps them keep their shape. Make sure the pan is hot and dont crowd it, do them in batches if needed.

3) Toss the pasta with sauce while it’s still warm so it soaks up flavor. If the sauce seems thick, save a bit of the pasta cooking water and stir a tablespoon or two in to loosen it without watering down the flavor.

4) Let the bake rest 5 to 10 minutes after it comes out of the oven. That makes it set up so servings hold together better, and the cheese melts into the pasta instead of sliding off. If you want a crisper top, broil for just 1 minute and watch it close, it burns fast.

Baked Spaghetti & Meatballs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Baked Spaghetti And Meatballs that bubbles with cheese and actually feeds a crowd without pretending to be fancy.

Servings

servings

Calories

760

kcal

Equipment: 1. Large stock pot for boiling the spaghetti (with lid)
2. Colander to drain the pasta
3. 9×13 inch baking dish (greased with spray or a little oil)
4. Large skillet for browning the meatballs
5. Mixing bowls (one big for sauce and one medium for the meatball mix)
6. Measuring cups and spoons (for breadcrumbs, cheese, spices etc)
7. Wooden spoon or silicone spatula for stirring and tossing the pasta
8. Instant read thermometer (so the meatballs hit 160°F)

Ingredients

1 lb spaghetti
1 lb ground beef (80/20)
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 small onion, finely chopped
2 tbsp fresh parsley, chopped
1/4 cup milk (optional, for meatballs)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 cups marinara sauce (store bought or homemade)
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes (optional)
2 cups shredded mozzarella cheese
1/2 cup extra grated Parmesan for topping
nonstick cooking spray or a little extra oil for the baking dish

Directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with nonstick spray or a little olive oil.
Bring a large pot of salted water to a boil and cook 1 lb spaghetti until just shy of al dente, about 8 minutes; drain and set aside, toss with a little olive oil so it don't stick.
In a bowl combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1 small finely chopped onion, 2 tbsp chopped parsley, 1/4 cup milk if using, 1 tsp salt and 1/2 tsp black pepper; mix with your hands just until combined, don't overwork it or the meatballs get tough.
Shape the mixture into golf ball sized meatballs, you'll get about 18 to 20, and heat 2 tbsp olive oil in a skillet over medium heat; brown the meatballs on all sides just until nicely colored, they do not need to be cooked through.
In a large bowl stir together 3 cups marinara sauce, 1 tsp dried oregano, 1 tsp dried basil and 1/4 tsp red pepper flakes if you want heat; taste and adjust salt or seasoning.
Toss the drained spaghetti with about two thirds of the sauce so it's well coated, then spread the sauced pasta into the prepared baking dish.
Nestle the browned meatballs evenly on top of the spaghetti and pour the remaining sauce over the meatballs, cover any exposed pasta so it wont dry out.
Sprinkle 2 cups shredded mozzarella evenly over the top and finish with 1/2 cup extra grated Parmesan.
Bake uncovered for 20 to 25 minutes, until cheese is melted and bubbly and meatballs reach 160°F internal, if you like a browned top, broil 1 to 2 minutes but watch it closely so it doesn't burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.