Description

A comforting baked spaghetti and meatball casserole with gooey cheese, tender meatballs, and plenty of sauce, perfect for family dinners and busy weeknights.

Ingredients

Scale

12 ounces (340g) spaghetti
1 pound (450g) ground beef (80/20)
3/4 cup (75g) breadcrumbs (panko or regular)
1/2 cup (50g) freshly grated Parmesan cheese
1 large egg
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cups (720ml) marinara sauce
2 cups (200g) shredded whole milk mozzarella cheese
2 tablespoons (30ml) olive oil
Optional: a handful of fresh basil, chopped
Optional: 1/4 teaspoon red pepper flakes

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook 1-2 minutes less than package instructions until just shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
In a large bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, egg, Italian seasoning, salt, and pepper. Mix gently until just combined; do not overmix.
Heat olive oil in a large skillet over medium heat. Shape meat mixture into 1½-inch balls and brown on all sides until nicely browned but not cooked through. Remove and set aside.
Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Add spaghetti, pour remaining sauce evenly over noodles, nestle browned meatballs on top, and sprinkle with shredded mozzarella. Add fresh basil if using.
Cover casserole loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
Let casserole rest for 5 minutes before serving.

Notes

[‘Brown the meatballs before baking to seal in flavor and help them hold together.’, ‘Use freshly grated mozzarella and Parmesan cheese for best melt and flavor.’, ‘Make ahead by assembling the casserole the night before and refrigerating; bake fresh when ready.’, ‘Do not overcook pasta when boiling; it will cook more in the oven.’, ‘Let casserole rest after baking to help sauce thicken and make serving easier.’, ‘If marinara sauce is thin, simmer it down before assembling to thicken.’]

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of casserole
Calories: 520
Sodium: 650
Fat: 24
Saturated Fat: 10
Carbohydrates: 45
Fiber: 3
Protein: 28

Keywords: baked spaghetti, meatball casserole, comfort food, family dinner, easy casserole, baked pasta, weeknight meal