This comforting Baked Spaghetti and Meatballs Casserole brings together homemade, seasoned meatballs, tender spaghetti, and rich marinara, all finished with a golden, melty layer of mozzarella and Parmesan. It’s an easy, family-friendly one-dish meal that reheats beautifully and is perfect for weeknight dinners, potlucks, or casual gatherings. Follow this clear, step-by-step recipe from tinsuf for reliably delicious results.
Ingredients

Meatballs

• 1 pound (450 g) ground beef
• 1/2 cup (50 g) breadcrumbs
• 1/4 cup (25 g) grated Parmesan cheese
• 1/4 cup (60 ml) milk
• 1/4 cup finely chopped onion
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Casserole

• 12 ounces (340 g) spaghetti
• 1 jar (24 ounces / 680 g) marinara sauce
• 1 1/2 cups (150 g) shredded mozzarella cheese
• 1/4 cup (25 g) grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)
• Olive oil, for searing

Instructions

1. Preheat & prepare: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
2. Make the meatball mixture: In a large bowl combine the ground beef, breadcrumbs, grated Parmesan, milk, chopped onion, egg, salt, black pepper, garlic powder, dried oregano, and dried basil. Mix gently until just combined—avoid overworking the meat.
3. Form meatballs: Shape the mixture into meatballs about 1–1½ inches (2.5–3.8 cm) in diameter. You should get roughly 18–24 small meatballs depending on size.
4. Cook spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
5. Sear meatballs: While the pasta cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches and brown on all sides until they develop color (they will finish cooking in the oven). Transfer browned meatballs to a plate.
6. Assemble the casserole: Spread half of the marinara sauce across the bottom of the prepared baking dish. Spread the drained spaghetti over the sauce and pour the remaining marinara on top; gently toss to coat the pasta evenly. Nestle the seared meatballs across the top of the sauced spaghetti.
7. Top with cheese & bake: Sprinkle the shredded mozzarella and grated Parmesan evenly over the casserole. Cover the dish with foil and bake for 25 minutes.
8. Finish baking: Remove the foil and bake 10–15 more minutes, or until the cheese is melted and bubbly and the meatballs reach an internal temperature of 160°F (71°C). If desired, broil for 1–2 minutes to lightly brown the cheese—watch closely to avoid burning.
9. Rest & serve: Let the casserole rest 5 minutes before serving. Garnish with fresh basil leaves if desired and serve hot.

Why This Recipe Works

Browning the meatballs first adds a layer of caramelized flavor while keeping them juicy inside. Tossing the pasta in two stages of sauce ensures every strand is coated and the bake does not dry out. The brief covered bake followed by uncovered time melts the cheese while allowing the top to bubble and develop a slight golden finish.

Expert Tips

• Don’t overmix: Combine meatball ingredients just until incorporated to keep meatballs tender.
• Use day-old bread or panko: For lighter meatballs, use panko or slightly stale bread for breadcrumbs.
• Test a meatball: Cook one small test meatball in a skillet to check seasoning before forming the full batch.
• Even browning: Avoid overcrowding the skillet when searing—work in batches so meatballs brown rather than steam.
• Make ahead: Prepare meatballs and refrigerate up to 24 hours before searing and assembling, or freeze cooked meatballs for quick reheating.

Variations & Additions

• Cheese blend: Mix fontina or provolone with mozzarella for a richer cheese topping.
• Vegetable boost: Stir sautéed mushrooms, bell peppers, or spinach into the marinara before assembling.
• Turkey or pork: Substitute ground turkey or a pork-beef blend for a different flavor profile.
• Spicy: Add red pepper flakes to the meatball mix or marinara for heat.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven covered for 10–15 minutes until heated through, or microwave individual portions until hot.

Freeze: Cool completely, then freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.Recipe provided by tinsuf. Enjoy this hearty baked spaghetti and meatballs casserole as a comforting family meal—simple to prepare, easy to scale, and always satisfying.