Description
This delicious baked spaghetti and meatballs casserole combines tender, seared meatballs with al dente spaghetti in a rich marinara sauce, topped with melted mozzarella and Parmesan cheese. It’s an easy, comforting meal perfect for family dinners that offers a flavorful twist on classic spaghetti and meatballs by finishing everything in the oven for a cheesy, golden crust.
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)
Spaghetti and Sauce
- 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, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until well incorporated.
- Shape the Meatballs: Roll the mixture into 1-2 inch meatballs, ensuring they are uniform in size for even cooking.
- Sear the Meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Place the meatballs in the pan and sear on all sides, approximately 8 minutes, until browned. They will finish cooking later in the oven.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti 1-2 minutes less than package directions for al dente texture. Drain and immediately toss with 1 tablespoon olive oil to prevent sticking.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Assemble the 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 everything. Sprinkle garlic powder and Italian seasoning across the surface. Finally, top with shredded mozzarella and grated Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and place it in the preheated oven. Bake for 15 minutes to allow the meatballs to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and golden brown on top.
- Garnish and Serve: Let the casserole cool for 5 minutes after baking. Garnish with fresh basil or parsley for added freshness and visual appeal. Serve warm and enjoy your comforting meal.
Notes
- You can use a combination of beef and pork for juicier meatballs.
- For a spicier kick, add red pepper flakes to the meatball mixture or sauce.
- Ensure not to overcook the spaghetti; it should finish cooking in the oven to avoid mushiness.
- Use fresh herbs for garnish to enhance flavor and presentation.
- This dish can be prepared in advance and refrigerated before baking; just increase baking time slightly if baking cold.
