Name: Baked Spaghetti Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef; 1 cup breadcrumbs; 1 large egg; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 cup finely chopped onion; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 ounces spaghetti; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 2 tablespoons chopped fresh parsley

Comfort food doesn’t get more classic than a bubbling dish of Baked Spaghetti Meatballs. This one-pan wonder marries saucy spaghetti with juicy meatballs, all tucked beneath a layer of golden, melted cheese. It’s hearty, nostalgic, and makes the whole kitchen smell like a cozy Italian kitchen.

Perfect for family dinners or a laid-back dinner party, this baked version is a step up from your usual spaghetti night. You get all the saucy richness and meatball goodness with the bonus of crispy edges and creamy cheese pulling it all together. And yes, it reheats like a dream, making it ideal for leftovers or meal prep.

What Kind of Pasta Should I Use?

Spaghetti is the star here, but feel free to use any long pasta you have on hand. Thin spaghetti, linguine, or even bucatini can hold up well to the sauce and baking process. Just make sure not to overcook it initially since it will continue to cook in the oven.

Ingredients for the Baked Spaghetti Meatballs

Ground Beef: The base of the meatballs. Use 80/20 for flavor and moisture.

Breadcrumbs: Help bind the meatballs while giving them a tender texture.

Egg: Essential for binding everything together.

Parmesan Cheese: Adds a salty, nutty depth to both the meatballs and the overall flavor.

Garlic & Onion: Classic aromatics that boost the savory profile.

Italian Seasoning: A blend of herbs that ties all the flavors together.

Spaghetti: Cooked until just al dente so it doesn’t turn mushy while baking.

Marinara Sauce: Use a good quality jarred sauce or homemade if you have the time.

Mozzarella Cheese: Melts beautifully and adds a creamy finish.

Fresh Parsley: A sprinkle on top adds color and a touch of freshness.

How To Make the Baked Spaghetti Meatballs

Step 1: Make the Meatball Mixture

In a large bowl, combine ground beef, breadcrumbs, egg, grated Parmesan, minced garlic, finely chopped onion, Italian seasoning, salt, and pepper. Mix just until combined. Don’t overmix—that’s the key to tender meatballs.

Step 2: Shape and Brown the Meatballs

Form the mixture into golf-ball-sized meatballs. In a skillet, heat a little olive oil and brown the meatballs on all sides. You don’t need to cook them through—they’ll finish baking in the oven.

Step 3: Boil and Drain the Spaghetti

Cook your spaghetti until just al dente, then drain and toss it with half the marinara sauce to coat.

Step 4: Assemble the Casserole

In a large baking dish, layer the sauced spaghetti on the bottom. Nestle the browned meatballs into the pasta. Pour the remaining marinara sauce over the top and sprinkle generously with shredded mozzarella.

Step 5: Bake to Perfection

Cover with foil and bake at 375°F for 20 minutes. Then uncover and bake another 10-15 minutes until the cheese is golden and bubbly.

Step 6: Finish and Serve

Sprinkle with chopped parsley and let rest for a few minutes before serving. It sets up better and makes serving easier.

How to Serve and Store Baked Spaghetti Meatballs

Serve this cheesy comfort straight from the baking dish with a big green salad or some garlic bread. It’s filling and makes everyone at the table happy.

Leftovers? Even better the next day. Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions

How do I keep the meatballs from falling apart?

Make sure to use the egg and breadcrumbs as binders and don’t overwork the meat. That keeps them firm but tender.

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or pork all work well. You can also do a half-beef, half-pork mix for richer flavor.

Do I have to brown the meatballs first?

Browning gives a nice texture and deeper flavor, but if you’re short on time, you can skip it. Just ensure the meatballs reach a safe internal temperature in the oven.

Can I make this ahead of time?

Yes! Assemble everything and refrigerate it unbaked for up to 24 hours. Add 10 minutes to the baking time if starting from cold.

What sauce works best?

A classic marinara is great, but feel free to try a spicy arrabbiata or even a creamy tomato blend for a twist.

Is it okay to use store-bought meatballs?

Sure—just make sure they’re fully cooked. It’s a great shortcut for busy weeknights.

Want More Pasta Ideas?

If you love these baked spaghetti meatballs, you’ll definitely want to check out some of these other hearty pasta favorites:

One Pot Creamy Beef and Garlic Butter Pasta for a weeknight lifesaver.
Cheesy Baked Tortellini with Meat Sauce for a twist on the baked pasta classic.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli if you’re craving cheesy, savory goodness.
Red Pepper Rigatoni for a bold, creamy finish.
Creamy Alfredo Lasagna Soup to cozy up with on a cold night.

📌 Save this recipe to your Pinterest dinner board so you can revisit it when the craving for comfort food hits: Life with Jam on Pinterest

And let me know in the comments how your baked spaghetti meatballs turned out. Did you add extra cheese? Maybe a hint of chili flakes? I love hearing your twists on this comforting classic.

Ask questions, share tips, or tag your version—let’s keep the dinnertime magic going!