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Baked spaghetti meatballs served in a casserole dish with melted cheese

Baked Spaghetti Meatballs

A delightful one-pan dish featuring seasoned meatballs, spaghetti, and gooey mozzarella cheese, perfect for weeknight meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Meatball Mixture
  • 12 ounces spaghetti Cook according to package instructions
  • 1 pound ground beef Use lean beef for a healthier option
  • 1/2 cup breadcrumbs Can substitute with crushed crackers or oats
  • 1/4 cup grated Parmesan cheese For added flavor
  • 1/4 cup chopped parsley Fresh parsley preferred
  • 1 large egg Binds the meatball mixture together
  • 2 cups marinara sauce Store-bought or homemade
  • 2 cups shredded mozzarella cheese For topping
  • to taste Salt and pepper Adjust seasoning as desired

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  3. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix well and form into meatballs.
Cooking
  1. In a large skillet, brown the meatballs on all sides, then remove from the skillet.
  2. In the same skillet, add marinara sauce and bring to a simmer. Return meatballs to the skillet and simmer for 10-15 minutes until cooked through.
  3. In a large baking dish, combine the cooked spaghetti and meatball sauce, mixing well.
  4. Top with shredded mozzarella cheese.
  5. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serving
  1. Serve hot and enjoy, optionally drizzling extra marinara on top.

Notes

Leftovers keep well in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat in the oven or microwave.