The weather had turned cooler, and I was craving a warm, cheesy dish that didn’t require a full day in the kitchen. I remembered a Cheesy Baked Spaghetti and Meatballs I had growing up, always served in a deep casserole dish, bubbling and golden around the edges. I figured I could bring that memory back with a few tweaks.
I started by rolling meatballs with ground beef, garlic, and a handful of Parmesan nothing fancy, just the basics done right. The meatballs hit the skillet and immediately filled the kitchen with that irresistible, savory aroma. Meanwhile, I boiled spaghetti just until shy of al dente, knowing it would finish in the oven.
Once everything came together in the baking dish, it looked like a lasagna-spaghetti hybrid layers of sauce, tender meatballs, and a generous blanket of mozzarella and Parmesan. Into the oven it went, and out came the coziest, most satisfying meal I’d made in weeks. It was gooey, rich, and full of flavor with just the right amount of nostalgic charm.
Short Description
A cozy, flavor-packed baked spaghetti and meatball casserole with melty cheese, tender meatballs, and rich marinara perfect for chilly evenings and family dinners.
Key Ingredients
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
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
Garnish (optional)
- Fresh basil or parsley
Tools Needed
- Large mixing bowl
- Large skillet
- Large pot for boiling pasta
- 9×13-inch baking dish
- Aluminum foil
- Tongs or spatula
Cooking Instructions
Step 1: Make the Meatball Mixture
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Avoid overmixing the mixture should hold together but still feel soft.
Step 2: Sear the Meatballs
Form the mixture into 1 to 2-inch balls. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 8 minutes total. They don’t need to be fully cooked through, as they’ll finish in the oven.
Step 3: Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti 1–2 minutes less than the package recommends. Drain, toss with 1 tablespoon olive oil, and set aside.
Step 4: Assemble the Casserole
Preheat your oven to 375°F. In a 9×13-inch baking dish, spread 1 cup of marinara sauce. Add half the spaghetti in an even layer. Nestle in the seared meatballs. Pour the remaining sauce over everything, then sprinkle with garlic powder and Italian seasoning. Top with mozzarella and Parmesan.
Step 5: Bake
Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbling, and golden in spots.
Step 6: Rest and Serve
Let the casserole rest for 5 minutes. This helps the layers set and makes serving easier. Garnish with fresh basil or parsley before serving if desired.
Why You’ll Love This Recipe
– A complete meal in one dish
– Melty, cheesy comfort food
– Kid-friendly and freezer-friendly
– Easy to scale up for meal prep or gatherings
– Familiar flavors with homemade flair
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the meatball mixture
Solution: Mix until just combined to avoid dense, tough meatballs.
Mistake 2: Cooking pasta fully before baking
Solution: Cook it slightly under al dente it will finish cooking in the oven.
Mistake 3: Crowding the skillet while browning meatballs
Solution: Work in batches to get an even, golden sear without steaming.
Mistake 4: Skipping the foil cover during baking
Solution: Always cover during the first half of baking to lock in moisture.
Mistake 5: Forgetting to rest the casserole
Solution: Let it sit for 5 minutes so the cheese sets and the slices hold together.
Serving and Pairing Suggestions
– Serve with a crisp green salad or roasted vegetables
– Garlic bread or focaccia makes a great side
– Pair with red wine, sparkling water, or a light lager
– Serve family style at the table for a casual night or portion onto plates for a neater presentation
Storage and Reheating Tips
– Refrigerate leftovers in an airtight container for up to 4 days
– Reheat in the oven at 350°F covered with foil for 15–20 minutes
– Microwave individual portions for 2–3 minutes, covered
– Freeze in slices for up to 2 months; thaw overnight in the fridge before reheating
FAQs
1. Can I make this ahead of time?
Yes, assemble the casserole up to 1 day in advance. Keep covered in the fridge and add 10 minutes to the bake time.
2. Can I use store-bought meatballs?
Sure! Use fully cooked ones and skip the searing step. Just layer them in with the pasta.
3. What pasta works best?
Spaghetti is traditional, but you can swap in linguine or bucatini for a similar texture.
4. Is there a gluten-free option?
Use gluten free spaghetti and breadcrumbs. Make sure your marinara is gluten-free too.
5. How do I prevent the pasta from getting mushy?
Undercook the pasta slightly and don’t skip the resting time after baking.
Tips & Tricks
– Use freshly grated cheese for the best melt and flavor
– Let meatballs cool slightly before layering to avoid sogginess
– Line your baking dish with parchment for easier cleanup
– Add red pepper flakes for a bit of heat
– Double the recipe and freeze one for later
Recipe Variations
Turkey Meatball Version
Swap ground beef with ground turkey, and add 1 tablespoon olive oil to the mixture for moisture. Flavor stays classic but a bit lighter.
Veggie Lover’s Twist
Add sautéed mushrooms, spinach, or zucchini to the marinara. Omit meatballs or replace with plant-based ones.
Spicy Kick
Add 1/2 teaspoon crushed red pepper to the meatball mix and use a spicy arrabbiata sauce.
Low-Carb Option
Replace spaghetti with roasted spaghetti squash strands. Adjust bake time by 5 minutes less.
Final Thoughts
This cheesy baked spaghetti and meatball dish hit all the right notes for me savory, comforting, and packed with flavor in every bite. The way the marinara soaks into the pasta and the cheese melts over the top creates a texture that’s impossible to resist.
It’s one of those recipes that invites seconds, and maybe even thirds. Plus, it’s flexible enough to adapt to what you have on hand. I’ll definitely be keeping this one in rotation and I wouldn’t be surprised if it becomes a new favorite in your kitchen too.
Cheesy Baked Spaghetti and Meatballs
Print ThisIngredients
- 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
- 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
Instructions
Step 1: Make Meatball Mixture
Combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently just until combined.
Step 2: Sear Meatballs
Shape into 1–2 inch balls. Brown in olive oil over medium heat for about 8 minutes. No need to cook through.
Step 3: Cook Spaghetti
Boil in salted water 1–2 minutes less than package directions. Drain and toss with a bit of olive oil.
Step 4: Assemble
Preheat oven to 375°F. Layer 1 cup marinara in a 9×13 dish. Add half the spaghetti, then meatballs, remaining sauce, seasonings, mozzarella, and Parmesan.
Step 5: Bake
Cover with foil and bake 15 minutes. Uncover and bake 10–15 more until cheese is melted and bubbly.
Step 6: Rest & Serve
Let sit 5 minutes before serving. Garnish with basil or parsley if desired.
