Baked Spaghetti and Meatballs Recipe

Baked spaghetti and meatballs is a comforting dish that brings together the heartiness of pasta, the savory goodness of meatballs, and a rich tomato sauce, all baked to perfection. This dish has its roots in Italian-American cuisine, evolving from traditional Italian recipes to become a beloved staple in many households across the United States. Its origins can be traced back to the early 20th century when Italian immigrants adapted their cooking to the ingredients available in America.

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My Story with Baked Spaghetti and Meatballs

Growing up, my family often gathered around the dinner table to enjoy baked spaghetti and meatballs. It was a dish that my grandmother made with love, and every bite was filled with memories of laughter and warmth. This recipe holds a special place in my heart, not just for its delicious flavors but also for the cherished moments it created with my loved ones. It’s a dish that I’ve carried on in my own kitchen, and I’m excited to share it with you.

Why You Should Try Baked Spaghetti and Meatballs Recipe

This baked spaghetti and meatballs recipe is worth trying out for several reasons. First, it’s incredibly easy to prepare, making it perfect for busy weeknights or casual gatherings. The combination of flavors is simply irresistible, with the meatballs being juicy and flavorful, while the spaghetti absorbs all the delicious sauce. Plus, it can be made ahead of time and reheated, which is always a bonus!

Ingredients

For the Meatballs:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley (fresh)
• 1 egg
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Spaghetti:

• 12 ounces spaghetti
• 4 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (for topping)

Tools Needed:

• Large pot for boiling pasta
• Baking dish (9×13 inches)
• Mixing bowls
• Baking sheet
• Cooking spoon
• Measuring cups and spoons
• Aluminum foil

Special Preparation Needs:

• Preheat your oven to 350°F (175°C).
• Prepare your marinara sauce in advance if you’re making it from scratch.

My Experience with Baked Spaghetti and Meatballs Recipe

I’ve made this baked spaghetti and meatballs recipe countless times, refining it each time to ensure the flavors are just right. After several tests, I discovered that using a combination of ground beef and other meat from your choose gives the meatballs a richer flavor and juicier texture. Additionally, letting the meatballs rest for a few minutes before baking allows them to firm up, making them easier to handle.

Step-by-Step Instructions

Step 1: Prepare the Meatballs

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Mix Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
3. Form Meatballs: Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Step 2: Bake the Meatballs

4. Bake: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned.

Step 3: Cook the Spaghetti

5. Boil Water: While the meatballs are baking, bring a large pot of salted water to a boil.
6. Cook Spaghetti: Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Step 4: Combine Ingredients

7. Mix Sauce and Spaghetti: In a large bowl, combine the cooked spaghetti with the marinara sauce. Mix until the pasta is well coated.
8. Add Meatballs: Gently fold in the baked meatballs.

Step 5: Assemble the Dish

9. Layer in Baking Dish: Spread half of the spaghetti mixture in a greased 9×13 inch baking dish. Sprinkle half of the mozzarella cheese on top. Add the remaining spaghetti mixture and top with the remaining mozzarella and Parmesan cheese.

Step 6: Bake

10. Final Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Serve

11. Cool and Serve: Let the dish cool for a few minutes before serving. Enjoy your delicious baked spaghetti and meatballs!

Tips for Variations and Substitutions

• Meat Options: Feel free to substitute ground turkey or chicken for a leaner option.
• Vegetarian Version: Use plant-based meat alternatives or make meatballs using lentils or chickpeas.
• Cheese Choices: Experiment with different cheeses like provolone or gouda for a unique flavor.
• Pasta Alternatives: Try using whole wheat or gluten-free pasta for a healthier option.

Nutrition Information (Optional)

While specific nutritional values can vary based on ingredients and portion sizes, here’s a rough estimate per serving (based on 8 servings):

• Calories: 450
• Protein: 25g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 3g

Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to 24 hours. Just increase the baking time if it’s cold from the fridge.

2. What can I serve with baked spaghetti and meatballs?

This dish pairs well with a simple side salad, garlic bread, or steamed vegetables.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

4. Can I freeze baked spaghetti and meatballs?

Yes! You can freeze it before or after baking. Just make sure to use a freezer-safe container.

5. What type of marinara sauce should I use?

You can use store-bought marinara sauce or make your own for a fresher taste.

6. How can I make this dish spicier?

Add red pepper flakes to the meatball mixture or marinara sauce to give it a kick.

7. Is it better to fry or bake meatballs for spaghetti?

Baking meatballs is often considered healthier and less messy than frying. Baking allows for even cooking and can be done in larger batches. However, frying can give meatballs a nice crispy exterior. It ultimately depends on your preference!

8. Should meatballs be seared before baking?

Searing meatballs before baking can enhance their flavor and create a nice crust. This step can help lock in moisture and add depth to the dish, but it’s not necessary if you prefer a simpler method.

9. Should meatballs be cooked before putting in sauce?

Meatballs can be cooked before adding them to the sauce, especially if you want to ensure they are fully cooked and have a nice texture. However, they can also be simmered in the sauce to absorb more flavor, which is a common practice in many recipes.

10. How do you keep baked spaghetti from drying out?

To prevent baked spaghetti from drying out:

• Cover the dish with aluminum foil while baking to trap moisture.
• Add extra sauce to the spaghetti before baking to keep it moist.
• Avoid overbaking by checking for doneness and removing it from the oven as soon as the cheese is melted and bubbly.

11. How long does cooked spaghetti and meatballs last in the refrigerator?

Cooked spaghetti and meatballs can last in the refrigerator for 3 to 4 days when stored in an airtight container. Make sure to cool it down before refrigerating.

12. Is baked spaghetti and meatballs easy?

Yes, baked spaghetti and meatballs is generally considered easy to make! The steps are straightforward, and it requires minimal hands-on time, making it a great option for weeknight dinners.

13. Can you make baked spaghetti and meatballs with cottage cheese?

Yes, you can use cottage cheese in baked spaghetti and meatballs! It can be mixed into the spaghetti for creaminess or used as a layer in the dish, similar to how ricotta cheese is often used in lasagna.

14. Can you make baked spaghetti and meatballs in a crock pot?

Absolutely! You can make baked spaghetti and meatballs in a crock pot. Layer the ingredients in the slow cooker, starting with sauce, then spaghetti, followed by meatballs and cheese. Cook on low for 4-6 hours or until heated through.

15. Can you freeze cooked spaghetti and meatballs?

Yes, you can freeze cooked spaghetti and meatballs! Store them in an airtight container or freezer bag, separating layers with parchment paper if needed. They can last in the freezer for about 2-3 months. Thaw in the refrigerator before reheating.

Conclusion

Baked spaghetti and meatballs is more than just a meal; it’s a tradition that brings people together. With its rich flavors and comforting texture, this dish is sure to become a favorite in your home as it has in mine. Whether you’re cooking for a family gathering or a cozy night in, this recipe is easy to follow and deliciously satisfying. Give it a try, and I hope it creates as many wonderful memories for you as it has for me!

Recipe Card: Baked Spaghetti and Meatballs

Ingredients:

For the Meatballs:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley (fresh)
• 1 egg
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Spaghetti:

• 12 ounces spaghetti
• 4 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (for topping)

Tools Needed:

• Large pot for boiling pasta
• Baking dish (9×13 inches)
• Mixing bowls
• Baking sheet
• Cooking spoon
• Measuring cups and spoons
• Aluminum foil

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Meatballs: In a bowl, mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, pepper, and Italian seasoning. Form into 1-inch meatballs and place on a baking sheet.
3. Bake Meatballs: Bake for 20-25 minutes until browned and cooked through.
4. Cook Spaghetti: Boil salted water, add spaghetti, and cook until al dente. Drain and set aside.
5. Combine: In a bowl, mix spaghetti with marinara sauce. Fold in baked meatballs.
6. Assemble: Spread half of the spaghetti mixture in a greased baking dish. Sprinkle half the mozzarella. Add the remaining spaghetti, then top with remaining mozzarella and Parmesan.
7. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
8. Serve: Let cool for a few minutes before serving.

Tips:

• Variations: Use ground turkey for a leaner option or make vegetarian meatballs.
• Storage: Refrigerate leftovers for up to 3 days or freeze for longer storage.