Easy Baked Spaghetti and Meatballs
Comforting baked spaghetti loaded with saucy meatballs and plenty of melty cheese. A family-friendly weeknight favorite with minimal prep.
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Servings:
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
Variation: Dollop ricotta between layers for a creamier bake, or swap in turkey meatballs for a lighter take. Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to bake time. Leftovers reheat well; store chilled for 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Baked Spaghetti and Meatballs flavors. All ingredient ratios and instructions are independently developed.