Looking for the ultimate comfort food that combines the rich, hearty flavors of spaghetti and meatballs with the irresistible allure of baked cheesy goodness? This Baked Spaghetti & Meatballs is your answer! This recipe takes the classic spaghetti dinner to the next level, offering an easy yet crowd-pleasing meal perfect for family dinners, potlucks, or weeknight indulgence.
This Baked Spaghetti & Meatballs has become a staple in our home, winning over even the pickiest eaters. My husband always goes for seconds, and our little ones race to get the first cheesy bite straight from the dish! It all started when we had leftover meatballs and wanted to create something different yet comforting. The gooey cheese, saucy noodles, and perfectly seasoned meatballs brought everyone to the table – and kept them there for more. Now, it’s a dish that makes us feel cozy, loved, and full every single time!
Why This Baked Spaghetti & Meatballs is a Must-Try
A Comfort Food Classic, Reinvented
- Double the Cheese: A combination of melty mozzarella, rich Colby-Jack, and nutty Parmesan makes every bite ooze with flavor.
- Homemade or Store-Bought Options: Use your favorite homemade marinara and meatballs, or save time with quality store-bought alternatives.
- Perfectly Balanced Flavors: Italian seasoning, garlic, and onions give this dish a robust flavor, while the tender noodles soak up all the saucy goodness.
- One-Pan Simplicity: Bake everything together in one dish for easy prep and cleanup.
Ingredients
This recipe serves 6-8. Measurements are provided in grams and pounds for flexibility.
Meatballs and Sauce:
- 1 ½ dozen (approx. 18) fully cooked meatballs (homemade or store-bought)
- 680 g (24 oz) marinara sauce
- ½ medium yellow onion, diced
- 3 cloves garlic, crushed
- 1 tsp Italian seasoning
- 2 tbsp (30 ml) olive oil
Pasta and Cheese:
- 340 g (¾ lb) spaghetti noodles
- 120-240 g (1-2 cups) grated cheese (half Colby-Jack, half mozzarella)
- 50 g (½ cup) grated Parmesan cheese
Directions
- Prepare the Sauce:
- Heat a large cast-iron skillet (10–12″) over medium-low heat and add olive oil.
- Sauté diced onions until tender, then add garlic and cook for another minute.
- Stir in marinara sauce and Italian seasoning. Add the meatballs and simmer on medium-low heat for about 20 minutes, allowing the flavors to meld together.
- Cook the Pasta:
- While the sauce is simmering, cook the spaghetti noodles in a large pot of salted water.
- Follow the package instructions, but undercook by 2 minutes (for a firmer texture during baking).
- Combine the Dish:
- Use a slotted spoon to remove the meatballs from the sauce and set them aside.
- Scoop the cooked spaghetti directly into the marinara sauce, adding ½ cup of pasta water. Gently toss until the noodles are coated in the sauce.
- Assemble and Bake:
- Place the meatballs on top of the saucy spaghetti in the skillet.
- Sprinkle the grated Colby-Jack, mozzarella, and Parmesan cheeses evenly over the top.
- Bake in a preheated oven at 175°C (350°F) for 20–30 minutes, or until the cheese is melted, bubbly, and golden brown.
Notes
- Substitutions: Feel free to swap spaghetti for penne or fettuccine. For a healthier twist, use whole wheat or gluten-free pasta.
- Make-Ahead: You can assemble the dish ahead of time, cover it with foil, and refrigerate. Just bake an extra 10 minutes if baking straight from the fridge.
- Extra Flavor: Add a pinch of red pepper flakes for a subtle kick or fresh basil leaves for a burst of freshness after baking.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven for best results.
Enjoy your cheesy, hearty, and oh-so-satisfying Baked Spaghetti & Meatballs! 🍝