Baked Spaghetti and Meatballs

There are few meals that bring back childhood memories quite like a steaming plate of Baked Spaghetti and Meatballs. It’s the dish that was always on my grandmother’s table for Sunday dinner, the recipe my mom would make when we had something to celebrate, and now, it’s the meal my own family requests most often. This baked version takes the classic spaghetti and meatballs we all know and love, and transforms it into a gooey, cheesy, incredibly satisfying casserole that’s perfect for feeding a crowd or meal prepping for busy weeknights.

What makes this baked spaghetti and meatballs special is how it combines the best of two worlds – the comforting flavors of traditional pasta with the hearty, bubbling goodness of a casserole. The pasta absorbs all those amazing sauce flavors as it bakes, the cheese creates that irresistible golden crust on top, and the meatballs stay incredibly tender surrounded by sauce and pasta. It’s also wonderfully adaptable – you can use homemade meatballs when you have the time, or quality store-bought ones when you need a shortcut.

I started making this version years ago when I was looking for make-ahead dinner solutions that could feed our family for multiple meals. It quickly became a staple in our meal rotation because everyone loves it, it freezes beautifully, and frankly, it tastes even better the next day. Whether you’re feeding picky kids, hosting a casual dinner party, or just craving some serious comfort food, this baked spaghetti and meatballs deserves a permanent spot in your recipe collection.

Why You’ll Love This Baked Spaghetti and Meatballs

This dish has earned its place as a reader favorite for so many reasons:

• Make-ahead magic: Prepare everything in advance and bake when needed
• Feeds a crowd: Easily serves 8-10 people, perfect for gatherings
• Kid-approved: Even picky eaters clean their plates
• Freezer-friendly: Freeze individual portions or the entire casserole
• Comfort food upgrade: All the nostalgia of spaghetti and meatballs with a cheesy bonus
• Versatile: Works with homemade or store-bought components
• One-dish meal: Complete protein, starch, and vegetables in a single dish
• Leftovers improve: Tastes even better the next day

The first time I served this to my extended family, my brother-in-law (who is notoriously picky) went back for thirds! It’s now requested at every family gathering, and I’ve shared the recipe with countless friends who were looking for a reliable crowd-pleaser that doesn’t require constant attention in the kitchen.

Ingredients You’ll Need

For the meatballs:

• 1 pound ground beef (85% lean)
• ½ pound ground pork
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped fresh parsley
• ¼ cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tablespoons milk
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the casserole:

• 1 pound spaghetti
• 2 jars (24 ounces each) marinara sauce (or 6 cups homemade)
• 8 ounces ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 large eggs, beaten
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ¼ cup chopped fresh basil (for garnish)
• Salt and pepper to taste

How to Make Perfect Baked Spaghetti and Meatballs

Step 1: Prepare the Meatballs

Homemade meatballs make this dish extra special, but you can substitute quality store-bought meatballs when you’re short on time:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, onion, garlic, egg, milk, oregano, salt, pepper, and red pepper flakes (if using).
3. Mix gently using your hands until just combined. Be careful not to overmix, which can make the meatballs tough.
4. Form the mixture into meatballs about 1½ inches in diameter (about 2 tablespoons each). You should get approximately 24-28 meatballs.
5. Place the meatballs on the prepared baking sheet, leaving a little space between each.
6. Bake for 15-18 minutes until browned and cooked through (internal temperature of 165°F).

Pro tip: For even browning, turn the meatballs halfway through baking. If you’re in a hurry, you can use 2 pounds of frozen, fully-cooked meatballs, thawed according to package directions.

Step 2: Cook the Pasta

Properly cooked pasta is crucial for the perfect texture in your finished casserole:

1. Bring a large pot of water to a boil. Add 1 tablespoon salt.
2. Add the spaghetti and cook for 2 minutes LESS than the package directions for al dente. This is important because the pasta will continue cooking in the oven.
3. Reserve ½ cup of pasta water before draining.
4. Drain the pasta and return it to the pot. Immediately toss with 1 tablespoon olive oil to prevent sticking.

Pro tip: Slightly undercooking the pasta is key – it ensures your casserole won’t become mushy during baking.

Step 3: Prepare the Cheese Mixture

This creamy layer adds richness and binds everything together:

1. In a medium bowl, combine ricotta cheese, 1 cup of the mozzarella, ½ cup of the Parmesan, 2 beaten eggs, garlic powder, and dried basil.
2. Season with a pinch of salt and pepper.
3. Mix until thoroughly combined and set aside.

Pro tip: Room temperature cheese mixes more smoothly and evenly than cold cheese. Take the ricotta and mozzarella out of the refrigerator about 30 minutes before you plan to use them.

Step 4: Assemble the Casserole

Proper layering creates the perfect texture and flavor distribution:

1. Reduce oven temperature to 375°F and grease a 9×13 inch baking dish with the tablespoon of butter.
2. Spread 1 cup of marinara sauce on the bottom of the baking dish.
3. Add half of the cooked spaghetti, spreading it in an even layer.
4. Top with half of the cheese mixture, dropping it in spoonfuls and gently spreading.
5. Arrange half of the meatballs evenly across the surface.
6. Pour 2 cups of marinara sauce over the meatballs.
7. Repeat layers: remaining spaghetti, remaining cheese mixture, remaining meatballs.
8. Pour remaining marinara sauce over everything, making sure to cover all the pasta. If the sauce seems too thick, stir in some of the reserved pasta water.
9. Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan over the top.

Pro tip: Don’t press down on the layers as you assemble. Keeping it somewhat loose allows the sauce to permeate through all layers during baking.

Step 5: Bake to Perfection

The final baking step melts everything together into irresistible comfort food:

1. Cover the baking dish with aluminum foil, tenting it slightly so it doesn’t touch the cheese.
2. Bake covered for 30 minutes.
3. Remove foil and continue baking for another 15-20 minutes until the cheese is bubbly and golden brown on top.
4. Let the casserole rest for 10-15 minutes before serving. This rest time is important – it allows the layers to set and makes serving much easier.
5. Garnish with fresh chopped basil before serving.

Pro tip: Place the baking dish on a larger sheet pan before putting it in the oven. This catches any potential overflow and makes it easier to handle the hot dish.

Variations on Baked Spaghetti and Meatballs

This versatile dish can be customized in countless ways:

Protein Options

• Turkey meatballs: Use ground turkey for a lighter option
• Sausage and beef: Replace the pork with Italian sausage for extra flavor
• Vegetarian: Use plant-based meatballs and vegetarian Parmesan
• Seafood twist: Add cooked shrimp in the final 10 minutes of baking

Pasta Alternatives

• Whole wheat spaghetti: For added fiber and nutty flavor
• Gluten-free pasta: Rice or chickpea pasta works well
• Zoodles: Replace some or all pasta with spiralized zucchini (reduce initial baking time)
• Penne or rigatoni: For easier serving and eating

Sauce Variations

• Vodka sauce: For a creamy pink alternative to traditional marinara
• Arrabbiata: Add red pepper flakes for a spicy version
• Mushroom sauce: Add sautéed mushrooms to the marinara for earthiness
• White sauce: Use alfredo instead of marinara for a totally different flavor profile

Cheese Combinations

• Four cheese: Add fontina and asiago to the mix
• Smoked mozzarella: Replace half the regular mozzarella for a smoky flavor
• Burrata topping: Add torn burrata in the last 5 minutes of baking
• Goat cheese: Add dollops between layers for tangy creaminess

Make-Ahead and Storage Tips

This casserole is perfect for meal prep and planning:

• Make ahead: Assemble completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if coming straight from the refrigerator.
• Freezing unbaked: Assemble in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Freezing baked portions: Cut cooled casserole into individual servings, wrap each in plastic and foil, and freeze for up to 3 months. Reheat in the microwave or oven until heated through.
• Refrigerator storage: Leftovers keep beautifully for 3-4 days in an airtight container.
• Reheating: For best results, reheat individual portions in the oven at 350°F for 15-20 minutes. Microwave on 70% power if you’re in a hurry.

Pro tip: If freezing, slightly undercook the casserole (reducing final baking time by about 5 minutes) so it doesn’t become overcooked when reheated.

Serving Suggestions

This hearty casserole pairs wonderfully with:

• Garlic bread or breadsticks: Perfect for soaking up extra sauce
• Simple green salad: The freshness balances the rich casserole
• Roasted vegetables: Try broccoli, zucchini, or bell peppers
• Antipasto platter: Start with Italian meats, cheeses, and marinated vegetables
• Caesar salad: A classic pairing with Italian-American dishes
• Bruschetta: Offers a fresh, bright counterpoint to the rich casserole

For entertaining, I love to serve this with Cream Cheese Pinwheels as an appetizer and finish with a light dessert like lemon sorbet.