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Baked Spaghetti and Meatballs

Made in the oven and full of the best Italian flavors, this baked spaghetti and meatballs is so easy to make and with satisfying results.
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 746 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 pound Italian ground pork
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup whole milk
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 2 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 1 cup Parmesan cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten

Pasta Ingredients

  • 8 ounces spaghetti noodles, cooked per package directions
  • 1 tablespoon olive oil
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 tablespoon fresh parsley, finely chopped
  • 1/8 teaspoon black pepper
  • 32 ounces of your favorite red pasta sauce

Casserole Topping

  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 tablespoon fresh parsley, finely chopped

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with foil and set aside.
  • In a large mixing bowl combine ground beef, ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasonings, onion powder, dried parsley, Parmesan cheese, salt, pepper, and lightly beaten eggs. Using your hands mix all ingredients in the bowl until just combined, being careful not to over mix the meat.
  • Use a small scoop to form small meatballs, or a large scoop to form large meatballs.
  • Place the meatballs on the foil lined baking sheet and place in the oven. Cook at 400°F for 18-20 minutes if making small meatballs, 25 minutes if making large meatballs. They should be cooked through at this point and browned on the top. Remove from the oven and set aside.
  • Cook spaghetti per package directions. Drain water and add noodles back to the pot. Drizzle olive oil over noodles and toss to coat. Add ¾ cup mozzarella, ¼ cup Parmesan cheese, 1 tbsp fresh parsley, and ⅛ tsp ground black pepper. Toss pasta to coat with cheese and seasonings.
  • Turn the heat down on your oven to 375°F. Spray a 9x13 baking dish with cooking spray. Add noodle mixture to the bottom of the baking dish.
  • Remove meatballs from the baking sheet and place them on top of the noodle mixture. Nestle each meatball down in the noodles so that only the top half is sticking out.
  • Add 32 ounces of your favorite pasta sauce to the top of the casserole. Use a fork to kind of spread out the noodles in-between the meatballs so the sauce can fall down in the noodles.
  • Cover the casserole and place in the oven at 375°F. Cook for 20 minutes. Remove foil and sprinkle remaining cheeses (1 1/4 cup total) over the top of the casserole.
  • Place back in the oven at 375°F and continue to cook for 15 minutes or until cheese is melted and the sides are bubbling.

Notes

TIP: If you have leftover meatballs from this recipe you can freeze them. They are easy to thaw out and reheat in a casserole when you are ready to use them at a later date.
 
TIP: An ice cream scoop works well but using your hands to form the meatballs will give you the best results.
 
TIP: Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
 
TIP: If you want to brown your cheese slightly, you can turn your broiler on for the last minute of melting the cheese. Make sure to keep a close eye on it so it doesn't burn.

Nutrition

Calories: 746kcalCarbohydrates: 45gProtein: 54gFat: 38gSaturated Fat: 17gCholesterol: 196mgSodium: 1814mgPotassium: 1054mgFiber: 4gSugar: 8gVitamin A: 1113IUVitamin C: 11mgCalcium: 533mgIron: 6mg