Easy Baked Spaghetti and Meatballs
This baked spaghetti and meatballs is the cozy, slightly greasy, cheesy casserole that keeps showing up on our table when life is too busy for fuss. It’s spaghetti tossed with a thick, tomato-forward sauce, big tender meatballs, and a glorious blanket of melted cheese—then baked until the edges get browned and a little crunchy. It feels like Sunday dinner even if you make it on a Tuesday because you forgot groceries and decided to pretend you planned it all along.
My husband will eat literally any version of this — he calls it “carb therapy” and comes home from work like the kid who knows dinner is covered. The first time I made it, I used a shockingly small amount of seasoning and we all grimaced, then I fixed it with a splash of something salty and everything was forgiven. Now it’s a staple for birthdays, lazy Sundays, and nights when the kids have teeth marks on their hands from opening the fridge. We fight over the crispy edges and reheated leftovers disappear before I’ve had coffee the next morning.
Why You’ll Love This Easy Baked Spaghetti and Meatballs
– It’s the easiest dinner that looks like you slaved for hours. Throw things together, bake, and pretend you’re a culinary genius.
– The meatballs stay juicy under the cheesy blanket, so every forkful gives you sauce, pasta, and a little savory bite.
– Leftovers are as good (maybe better) the next day — perfect for lunch or late-night scooping.
– Kid-approved and guest-ready: pile it on a plate and nobody will ask about your Instagram game.
Kitchen Talk
This recipe is one of those “I’ll wing it” recipes that actually benefits from imperfection. I’ve swapped pork for turkey, used two kinds of cheese when I was out of mozzarella, and once added a handful of cooked spinach because we were doing a stealth veggie mission. The first time I baked it I forgot to pre-cook the pasta enough and ended up with chewy bites — lesson learned: give the pasta a head start so it finishes perfectly in the oven. Also, if you’re in a hurry, assemble it in a disposable pan and call it a day — the mess is minimal and you’ll be the hero.
This Easy Baked Spaghetti and Meatballs recipe was a total hit with my family—super simple to throw together with basic ingredients like ground beef, spaghetti, sauce, and cheese, and the oven does all the work.[1][5] The meatballs came out juicy and flavorful after browning and simmering, and baking everything under melted mozzarella made it irresistibly cheesy and comforting.[3][4] It's perfect for busy weeknights when you want homemade Italian without the fuss!
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Shopping Tips
– Grains/Pasta: Use regular spaghetti or a thicker pasta like bucatini if you want more chew — pick something sturdy so it doesn’t turn to mush in the oven.
– Protein: Ground beef or a beef/pork mix gives the best flavor and texture for meatballs; leaner mixes can dry out unless you add an egg or a little milk.
– Cheese: Mozzarella for melt, Parmesan for punch — buy a block and grate it yourself if you can; it melts and tastes better than pre-shredded.
– Canned Goods: Choose a good-quality crushed or diced tomato; low-sodium is great if you like to control the salt level.
– Fresh Herbs: Basil or parsley finish the dish nicely; if fresh isn’t available, a spoonful of dried herbs works in a pinch.
Prep Ahead Ideas
– Make the sauce and meatballs a day ahead and store them separately in airtight containers; the flavors actually get better overnight.
– Par-cook the pasta so it’s a little underdone, toss with a splash of oil to stop sticking, then refrigerate in a shallow container for easy assembly.
– Keep grated cheeses in a zip-top bag in the fridge so you can sprinkle and go; assemble the casserole right before baking.
– Use disposable or reusable containers that stack well — saves precious counter space when the kids are doing art projects on the kitchen table.
Time-Saving Tricks
– Buy pre-made meatballs if you’re short on time — pick a good brand and toss them in the sauce to finish.
– Use a jarred tomato sauce you like and doctor it up with garlic, dried oregano, and a splash of balsamic or red wine for depth.
– Cook the pasta while the sauce simmers so you’re not waiting around; multitasking is the dinner party trick everyone needs.
– Don’t skip the broil at the end if you want quick bubbly browning — watch closely so it doesn’t burn.
Common Mistakes
– Overcooking the pasta before baking will make the whole dish mushy — par-cook until it’s just shy of done.
– Underseasoned sauce or meatballs = dull casserole; taste and adjust salt, pepper, and acidity as you go.
– Crowding the pan with meatballs can prevent browning; give them a little space when you brown them first.
– I once dumped the whole cheese bag on top and forgot to mix a little through — result: uneven melting. Stir some cheese through the pasta if you want consistent gooeyness.
What to Serve It With
– A quick green salad with lemon vinaigrette to cut the richness.
– Garlic bread or buttery dinner rolls for mopping up sauce.
– Roasted broccoli or a simple sautéed green like spinach or kale.
– Pickled peppers or a bright tomato-cucumber salad for a tangy contrast.
Tips & Mistakes
– Salt the pasta water generously so the noodles have flavor from the inside out.
– If your sauce tastes flat, a little acid (vinegar or a squeeze of lemon) snaps it back to life.
– Don’t skip resting the casserole for a few minutes after it comes out — it sets and slices way nicer.
– If the top browns too fast while baking, tent loosely with foil and finish cooking through.
Storage Tips
Leftovers go in an airtight container in the fridge and will be perfectly fine for a few days. Reheat gently in the oven or a microwave with a splash of water to keep the pasta from drying. Cold is not a crime—this is one of those things that’s fine straight from the fridge for breakfast if you’re into that savory start. For longer storage, freeze portions in freezer-safe containers; thaw overnight in the fridge before reheating.
Variations and Substitutions
Want it lighter? Swap ground turkey (add a bit of oil or milk to keep meatballs tender). Vegetarian? Use store-bought meatless meatballs or roasted mushrooms and lentils instead. Gluten-free pasta works fine — just check cooking times and don’t over-soften. Different cheeses change the vibe: sharp provolone or fontina gives a more adult flavor, while a sprinkle of ricotta dolloped on top makes it extra lush.
Frequently Asked Questions
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Easy Baked Spaghetti and Meatballs
Ingredients
Main Ingredients
- 12 oz spaghetti
- 20 oz frozen fully cooked meatballs
- 4 cup marinara sauce
- 2 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1.5 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional
- 0.5 cup water
- 1 tsp kosher salt adjust to taste
- 0.5 tsp ground black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Boil spaghetti in well-salted water for 6 minutes, just shy of al dente; drain.
- Warm olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds.
- Stir in marinara, water, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes.
- Fold in meatballs and cook 5 minutes, stirring once, until heated through.
- Combine drained spaghetti with the sauce and half of each cheese. Season with salt and pepper.
- Spread mixture in the baking dish and sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake 20 minutes. Uncover and bake 8–10 minutes until browned and bubbly.
- Rest 5 minutes, then garnish with parsley and serve hot.
Notes
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