Baked Spaghetti and Meatballs

Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!

Baked Spaghetti and Meatballs - Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!

A friend told me the other day that he wasn’t a fan of spaghetti and meatballs because it’s such a basic meal. And it is – it can get a little boring and dull.

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Baked Spaghetti and Meatballs - Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!

But when you bake your meatballs on a bed of spaghetti and homemade marinara sauce topped with a crapload of cheese, there’s nothing basic about it. AT ALL.

Baked Spaghetti and Meatballs - Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!

I mean, it may just be the best spaghetti and meatballs you will ever have. Seriously. Even the spaghetti-and-meatball-hater inhaled about 4 servings in one sitting without uttering a single word. Boom.

Baked Spaghetti and Meatballs

Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!

Ingredients:

  • 12 ounces spaghetti
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

For the meatballs

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1 large egg, beaten
  • 1/4 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground allspice
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  2. In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.
  5. Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
  6. Serve immediately, garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 609.2 Calories from Fat 241.2
% Daily Value*
Total Fat 26.8g 41%
Saturated Fat 11.4g 57%
Trans Fat 0.2g
Cholesterol 92.7mg 31%
Sodium 877.1mg 37%
Total Carbohydrate 62.8g 21%
Dietary Fiber 5.1g 20%
Sugars 13.2g
Protein 27.7g 55%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.