This baked spaghetti and meatballs recipe cooks homemade beef meatballs first, then combines them with marinara-coated pasta and mozzarella for a second bake. Allow time for both oven stages.
Recipe Details
- Dish: 9×13 inches
- Oven: 375°F (190°C)
- Meatballs: 20–25 minutes
- Assembled pasta: 20–25 minutes covered, then 5–10 minutes uncovered
Ingredients
Meatballs
- 1 pound (450g) ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Pasta Bake
- 8 ounces (225g) spaghetti
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- Chopped parsley, optional garnish
How to Make Baked Spaghetti and Meatballs
Mix and shape the meatballs
Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Mix the beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt and pepper just until combined. Shape into meatballs about 1–1½ inches wide and arrange in the dish.
Bake the meatballs and cook the pasta
Bake the meatballs for 20–25 minutes, until cooked through and at least 160°F (71°C) in the centers. Meanwhile, cook the spaghetti according to package directions until al dente, then drain and toss with the marinara.
Assemble the pasta bake
Lift the cooked meatballs from the dish and carefully drain excess fat. Add the sauced spaghetti and arrange the meatballs on top. Sprinkle with mozzarella.
Bake covered, then brown the top
Cover with foil and bake for 20–25 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese is golden and bubbling and the center is hot throughout. Cool slightly and garnish with optional parsley before serving.
Tips and Common Mistakes
- Mix the meat lightly to avoid dense meatballs.
- Keep the meatballs similar in size so they finish together.
- Cook the pasta al dente because it continues softening in the oven.
- Drain meatball fat before adding the pasta and sauce.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in covered containers. Reheat to 165°F (74°C), covering the portion if needed to keep the pasta from drying out.
Frequently Asked Questions
Are the meatballs added raw to the pasta?
No. They are baked first, then combined with the cooked spaghetti for the second bake.
Why is the dish covered at first?
The covered stage heats the pasta and melts the cheese while retaining moisture. Uncovering at the end browns the top.