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Baked Spaghetti Meatballs

Cheesy Baked Spaghetti Meatballs in a cast iron skillet with melted cheese and marinara, served with bread.

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This Baked Spaghetti Meatballs recipe is the ultimate comfort food—perfect for busy weeknights or feeding a hungry crowd. Layered with marinara, juicy meatballs, and melty cheese, then oven-baked to perfection.

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated parmesan
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1218 pre-cooked meatballs (store-bought or homemade)
  • 24 oz jar marinara sauce
  • 1/2 yellow onion, diced
  • 3 cloves garlic, crushed
  • 2 tbsp olive oil
  • 3/4 lb spaghetti noodles
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded colby-jack cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup reserved pasta water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, sauté diced onion in olive oil over medium-low heat until soft.
  3. Add garlic and continue cooking until fragrant.
  4. Add marinara sauce, Italian seasoning, and meatballs. Simmer for 20 minutes.
  5. In a separate pot, cook spaghetti 2 minutes less than package instructions. Reserve 1/2 cup of pasta water.
  6. Using a slotted spoon, transfer pasta to the sauce mixture and gently combine. Add reserved pasta water and stir to coat.
  7. Transfer half the pasta and sauce mixture to a baking dish. Layer with half the cheese. Repeat with remaining pasta and cheese.
  8. Top with grated parmesan.
  9. Bake uncovered for 25–30 minutes or until hot, bubbly, and cheese is golden.
  10. Optional: Broil for 1–2 minutes for extra browning.

Notes

  • Undercook the pasta slightly to avoid mushiness after baking.
  • Use freshly grated cheese for best melting and flavor.
  • To freeze, cool completely, wrap tightly, and store up to 2 months.
  • Reheat covered in oven or microwave until hot throughout.
  • For vegetarian version, replace meatballs with roasted vegetables or plant-based options.

Nutrition