Baked Spaghetti and Meatballs – Classic Comfort Dinner

Few dishes capture the heart of Italian-American comfort food quite like Baked Spaghetti and Meatballs. This cozy casserole takes the beloved pairing of spaghetti and meatballs and elevates it into a bubbly, cheesy, oven-baked dinner that’s perfect for feeding a crowd, meal prepping, or enjoying on a lazy Sunday evening.

This dish fuses tender spaghetti, juicy homemade meatballs, savory marinara sauce, and melty mozzarella and Parmesan cheese, all baked until golden and irresistible. Think: lasagna meets spaghetti and meatballs—with half the effort, and double the comfort.

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Ingredients Overview

Each component contributes to the dish’s layered flavor, texture, and ultimate satisfaction.

Spaghetti

Classic, long pasta is perfect for this bake. Boil until just under al dente to prevent overcooking in the oven.

Meatballs

Homemade is best, but store-bought works in a pinch. A blend of ground beef and pork makes them juicy and flavorful. You can also use ground turkey or chicken.

Flavor Tip: Season with garlic, Parmesan, and Italian herbs.

Marinara Sauce

Go with a rich, garlicky tomato sauce, either homemade or high-quality store-bought. The sauce ties the whole dish together and helps prevent drying in the oven.

Mozzarella Cheese

Adds gooey, melty richness. Use shredded low-moisture mozzarella for best bake results.

Parmesan Cheese

Adds sharp, nutty flavor and forms that beautiful golden crust when baked.

Eggs (for spaghetti layer)

Beaten eggs mixed with the pasta help it “set” in the bake—think spaghetti pie texture. Optional but useful.

Garlic, Onion, Herbs

These aromatics and seasonings are key in the meatballs and sauce. Think: garlic powder, onion powder, dried oregano, basil, parsley.

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Step-by-Step Instructions

Making baked spaghetti and meatballs is surprisingly simple, with most steps easily prepped ahead of time.

Step 1: Make the Meatballs

Mix together in a bowl:

• 1 lb ground beef (or beef/pork blend)

• ¼ cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 2 tbsp grated Parmesan

• 2 tbsp milk

• 1 tsp Italian seasoning

• Salt & pepper to taste

Form into 1-inch balls.
Bake on a parchment-lined tray at 400°F (200°C) for 15–18 minutes, or until browned and cooked through. Set aside.

Step 2: Cook the Spaghetti

• Boil 12 oz spaghetti until al dente (slightly firm).

• Drain and toss with a bit of olive oil to prevent sticking.

• Optional: Mix with 1 beaten egg and 2 tbsp Parmesan for structure in the bake.

Step 3: Warm the Sauce

• In a skillet or saucepan, heat 3–4 cups of marinara sauce.

• Stir in the cooked meatballs and simmer for 5–10 minutes.

Step 4: Assemble the Bake

In a large greased baking dish (9×13″):

1. Spread a layer of sauce on the bottom.

2. Add half the spaghetti and top with half the meatball-sauce mix.

3. Sprinkle 1 cup shredded mozzarella and ¼ cup Parmesan.

4. Repeat with remaining spaghetti, sauce with meatballs, and cheeses.

Step 5: Bake

• Cover with foil and bake at 375°F (190°C) for 25 minutes.

• Remove foil and bake uncovered for another 10–15 minutes until bubbly and golden.

• Rest for 5–10 minutes before slicing and serving.

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Tips, Variations & Substitutions

Tips for the Best Baked Spaghetti

• Undercook your pasta slightly so it holds texture in the oven.

• Let it rest before cutting for neater servings.

• Use eggs in the pasta layer if you prefer a firm, sliceable bake.

Flavor Variations

• Cheesy Overload: Add a ricotta or cream cheese layer for richness.

• Spicy Kick: Add crushed red pepper flakes or spicy sausage to the meatballs.

• Meatball Twist: Use turkey, chicken, or plant-based meat substitutes.

• More Veggies: Layer in sautéed spinach, mushrooms, or zucchini.

Ingredient Substitutions

• Gluten-free: Use GF pasta and breadcrumbs in meatballs.

• Dairy-free: Sub in vegan cheese shreds and skip the Parmesan.

• No eggs? Skip them—they add structure but aren’t essential.

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Serving Ideas & Occasions

This casserole-style dish is perfect for:

• Family dinners and holidays

• Meal prepping – leftovers reheat beautifully

• Potlucks and gatherings

• “Old money” style dinners – simple, timeless comfort

Serve With:

• Garlic bread or herbed focaccia

• Caesar or arugula salad

• Roasted broccoli or green beans

• A glass of red wine (Chianti, Zinfandel) or sparkling water with lemon

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Nutritional & Health Notes

Approximate Nutrition (per serving, based on 6 servings):

• Calories: 550–650

• Protein: 30–35g

• Carbs: 45–55g

• Fat: 25–30g

• Fiber: 4–6g

Healthier Tweaks:

• Use whole wheat spaghetti for extra fiber

• Swap in lean ground turkey

• Load up with veggies like spinach, mushrooms, and zucchini

• Use light mozzarella or reduce total cheese for lower fat

This dish is high in protein and calcium, and customizable for most dietary needs.

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FAQs

1. Can I make baked spaghetti ahead of time?

Yes! Assemble the full dish and refrigerate (uncooked) for up to 2 days. Bake when ready, adding 10 extra minutes.

2. Can I freeze baked spaghetti and meatballs?

Absolutely. Wrap tightly and freeze either before or after baking. Reheat from frozen at 350°F until hot, about 45–60 minutes.

3. Do I have to use eggs in the pasta?

No—but they help the spaghetti layer hold together for cleaner slices, especially if you’re meal prepping or serving for guests.

4. Can I use store-bought meatballs?

Yes. Pre-cooked or frozen meatballs are a great time-saver. Just simmer in sauce before layering.

5. What’s the best cheese combo?

Mozzarella and Parmesan is the classic duo. You can also add provolone, fontina, or ricotta for richness.

6. Can I make it vegetarian?

Yes! Use plant-based meatballs or substitute roasted vegetables like eggplant, zucchini, and bell pepper for a veggie-loaded bake.

7. How do I keep it from drying out in the oven?

Be generous with sauce, cover with foil for the first bake, and don’t overcook. A little reserved pasta water can help loosen dry sauce.

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