⭐ Baked Spaghetti and Meatballs
Ingredients
For the casserole:
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12 oz (340 g) spaghetti
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3–4 cups marinara sauce (store-bought or homemade)
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20–24 cooked meatballs (fresh, frozen, or leftover)
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1 cup ricotta cheese (optional but amazing)
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1 ½ cups shredded mozzarella
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½ cup grated Parmesan
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1–2 tbsp olive oil
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Salt & pepper, to taste
Optional seasonings:
Italian seasoning, garlic powder, crushed red pepper
Instructions
1. Preheat
Set oven to 375°F (190°C).
2. Cook the spaghetti
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Boil spaghetti in salted water until al dente (1–2 minutes less than package instructions).
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Drain and toss with a little olive oil to prevent sticking.
3. Combine everything
In a large bowl, mix:
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Cooked spaghetti
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Marinara sauce (reserve ½ cup for topping)
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Half of the mozzarella
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Half of the Parmesan
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Spoon in dollops of ricotta (if using)
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Season with salt, pepper, and Italian seasoning
Toss gently to coat.
4. Assemble in a baking dish
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Spread a thin layer of sauce in a 9×13 inch dish.
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Add the spaghetti mixture.
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Arrange meatballs evenly on top.
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Pour remaining sauce over the meatballs.
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Sprinkle with remaining mozzarella and Parmesan.
5. Bake
Bake 25–30 minutes, uncovered, until the cheese is melted and bubbly.
For extra browning, broil the top for 2–3 minutes.
6. Rest & serve
Let it rest 5–10 minutes so it sets nicely, then slice and enjoy!
🌟 Tips & Variations
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Use frozen meatballs: Add them frozen—they’ll heat through while baking.
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Make it creamy: Stir in ½ cup cream cheese with the spaghetti.
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Add veggies: Mix in spinach, mushrooms, or sautéed onions.
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Make it spicy: Add crushed red pepper or spicy marinara.
If you’d like, I can also give you a one-pan version, vegetarian version, or a dump-and-bake (no-boil) version!
