Description
This comforting baked spaghetti and meatballs casserole features tender homemade meatballs simmered in marinara sauce, layered with al dente spaghetti, and topped with gooey mozzarella and Parmesan cheese, then baked to golden perfection. A classic Italian-American dish perfect for family dinners or entertaining guests.
Ingredients
Scale
Meatballs
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Pasta and Assembly
- 12 oz (340 g) spaghetti
- 3 cups (700 ml) marinara sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp olive oil (to prevent sticking)
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Fresh basil or parsley (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until just combined.
- Form Meatballs: Shape the mixture into 1-2 inch meatballs, ensuring they are uniform in size for even cooking.
- Sear Meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Add meatballs and brown them on all sides for about 8 minutes. Note that meatballs will finish cooking in the oven, so they do not need to be fully cooked here.
- Cook Spaghetti: Bring a large pot of salted water to boil. Add the spaghetti and cook for 1-2 minutes less than the package instructions to achieve al dente. Drain the pasta and immediately toss with 1 tablespoon olive oil to prevent sticking.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Assemble Casserole: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer half of the cooked spaghetti over the sauce. Arrange the seared meatballs evenly on top. Pour the remaining marinara sauce over the meatballs and spaghetti layer. Sprinkle garlic powder and Italian seasoning over the sauce, then top with shredded mozzarella and Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbling and golden brown.
- Garnish and Serve: Remove casserole from oven and let it cool for about 5 minutes. Garnish with fresh basil or parsley for a burst of color and aroma. Serve warm and enjoy your hearty meal!
Notes
- Use a mix of beef and pork for juicier meatballs if desired.
- For a spicier kick, add red pepper flakes to the meatball mixture.
- Breadcrumbs help keep meatballs tender and maintain shape.
- Do not overcook spaghetti to prevent mushiness after baking.
- Covering the casserole while baking traps moisture and ensures meatballs cook evenly; removing foil at the end crisps the cheese topping.
