Baked spaghetti and meatballs, smothered in marinara sauce and topped with gooey mozzarella—comfort food at its best!
You know how some recipes feel like they were created out of pure desperation? Yeah, this one’s got that vibe. It was one of those nights where I stood in the kitchen, staring at a box of spaghetti and thinking, What can I make that doesn’t feel like every other Tuesday night dinner? My kids were circling like sharks, asking what was for dinner for the third time in five minutes, and honestly, I just wanted to call for takeout. But then I spotted a bag of meatballs in the freezer, and something clicked: spaghetti and meatballs… but make it baked.
I didn’t expect much—just something to fill everyone up. But let me tell you, when that skillet came out of the oven, with bubbling marinara and golden cheese, it looked fancy. Like, restaurant fancy. My husband actually paused mid-bite to say, “You should make this again.” That’s the highest praise in our house, by the way. And the kids? They inhaled it and declared me the best mom ever… for that night, anyway.
Why You’ll Love This Baked Spaghetti And Meatball Recipe
- Easy, cozy, and totally satisfying: It’s spaghetti and meatballs but leveled up with cheesy, baked goodness.
- One-pan convenience: Less cleanup, more time to relax. (Or, you know, argue with your kids about eating vegetables.)
- Crowd-pleaser: Perfect for picky eaters, dinner parties, or just a Tuesday night where you want something a little extra.
- Customizable: Gluten-free? Veggie meatballs? Switch it up to suit your style.
- Restaurant vibes, at home: Serve this and everyone will think you spent hours cooking (you didn’t).
Ingredient Notes:
I’ll be honest—this recipe is all about keeping it simple. Here’s what makes it shine:
- Extra Virgin Olive Oil: It’s like the secret handshake of good cooking. A little drizzle adds richness and helps the onions and garlic bloom.
- Onion and Garlic: These two are the dynamic duo of flavor. Dice the onion small so it softens beautifully, and let the garlic do its thing (without burning, please!).
- Red Pepper Flakes: Totally optional, but a pinch adds a nice little zing. If you’ve got spice skeptics at the table, just skip it.
- Marinara Sauce: This is the backbone of the recipe, so use one you love. Store-bought is fine, but if you’ve got a homemade batch, it’s next level.
- Spaghetti: Breaking it in half isn’t sacrilege—it’s practical! Trust me, it’s so much easier to toss it with the sauce this way.
- Italian Meatballs: Go with homemade if you’re feeling ambitious, but no judgment here if you grab a bag of frozen. Make sure they’re fully cooked!
- Mozzarella Cheese: Freshly shredded is the way to go. Pre-shredded works, but it doesn’t melt quite as well. You want that golden, gooey finish, right?
How To Make Baked Spaghetti And Meatball?
Alright, let’s do this! Imagine you’re in an Italian grandma’s kitchen… or just your own, with fewer rules.
Step 1. Prep your oven and pasta. Preheat the oven to 375°F and get a pot of water boiling. Multitasking is your best friend here.
Step 2. Sauté your flavor base. Heat up some olive oil in a big, oven-safe skillet. Toss in the diced onion and let it cook until it’s soft and smells amazing. Add the garlic and maybe a pinch of red pepper flakes if you’re feeling adventurous. Just don’t let the garlic burn—nobody likes that.
Step 3. Sauce it up. Pour in your marinara sauce, stir it around, and let it simmer. This is the part where your kitchen starts smelling like an Italian restaurant.
Step 4. Cook the spaghetti. Break it in half (it’s okay, you won’t anger the pasta gods) and boil it for a minute or two less than the package says. Drain it, shake off the water, and get ready to mix it all together.
Step 5. Combine and layer. Toss the cooked spaghetti into the skillet with the marinara. Mix it all up, then spread it out evenly. Gently press the meatballs into the spaghetti—you want them to peek out just a bit.
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Step 6. Bake the magic. Cover the skillet with foil and bake it for 15 minutes. This is when the flavors get cozy with each other.
Step 7. Cheese, please. Take it out, ditch the foil, and sprinkle that mozzarella all over the top. Pop it back in the oven uncovered for another 10 minutes until the cheese is bubbly and golden in spots.
Step 8. Dig in. Let it cool for a few minutes (if you can wait), then grab a fork and dive in. It’s cheesy, saucy perfection.
Storage Options:
Got leftovers? Lucky you!
- Fridge: Store in an airtight container and keep it for up to 3 days. Reheat in the oven at 350°F or zap it in the microwave.
- Freezer: Freeze in portions for up to 2 months. Just thaw overnight in the fridge before reheating.
Variations and Substitutions:
Feeling creative? Here’s how to make it your own:
- Switch up the pasta: Try penne, rigatoni, or even fusilli for a fun twist.
- Cheese it differently: Add some Parmesan or switch to provolone for a slightly sharper flavor.
- Spice it up: Use arrabbiata sauce or add extra red pepper flakes for heat lovers.
- Go meatless: Sub in plant-based meatballs or roasted veggies for a vegetarian spin.
What to Serve with Baked Spaghetti And Meatball?
Need some sidekicks for your spaghetti masterpiece? Try these:
- Garlic bread: Because more carbs = happiness.
- Simple green salad: Toss it with a lemony vinaigrette to balance the richness.
- Roasted broccoli: Or zucchini, asparagus—whatever veggie you’ve got.
- Wine: A good Chianti or Merlot pairs perfectly. If wine’s not your thing, go for sparkling water with a slice of lemon.
Frequently Asked Questions:
Can I use gluten-free pasta?
Absolutely! Just make sure to pick one that doesn’t fall apart after boiling. And check that your marinara and meatballs are gluten-free too.
Can I make this ahead?
Totally. Assemble everything, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cook time.
What’s the best way to reheat it?
For the best results, reheat it in the oven at 350°F, covered with foil. If you’re in a rush, the microwave works too—just don’t overdo it, or the cheese might get rubbery.
There you have it! A cozy, cheesy, family-approved dinner that’s as fun to eat as it is to make. Let me know how it goes—I can’t wait to hear if your family loves it as much as mine does!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Spaghetti And Meatball Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup onion finely diced
- 2 cloves garlic minced
- Pinch of red pepper flakes optional
- 4 cups marinara sauce homemade or store-bought
- 8 oz spaghetti broken in half
- 18 fully cooked Italian meatballs approximately 1 inch each
- 1 1/2 cups mozzarella cheese shredded
Instructions
Preheat Oven and Prepare Ingredients
- Preheat your oven to 375°F. Simultaneously, bring a large pot of water to a boil for the spaghetti.
Sauté Aromatics
- In an ovenproof skillet, heat the olive oil over medium heat. Add the finely diced onion and cook until softened, approximately 3-4 minutes. Stir in the minced garlic and red pepper flakes, if using, and cook for an additional minute.
Prepare Marinara Sauce
- Pour the marinara sauce into the skillet and bring it to a gentle boil. Reduce the heat to low and let the sauce simmer while preparing the pasta.
Cook the Spaghetti
- Break the spaghetti in half and cook it in the boiling water for 1-2 minutes less than the package instructions. This ensures it will not overcook when baked. Drain thoroughly.
Combine Pasta and Sauce
- Add the cooked spaghetti to the skillet with the marinara sauce. Toss gently to coat all strands evenly. Level the mixture in the skillet to create an even base.
Add Meatballs
- Nestle the meatballs into the spaghetti mixture, ensuring they are evenly spaced and partially visible on the surface.
Bake Covered
- Cover the skillet with aluminum foil and bake in the preheated oven for 15 minutes.
Add Mozzarella and Finish Baking
- Remove the skillet from the oven and discard the aluminum foil. Sprinkle the shredded mozzarella cheese evenly over the top. Return the skillet to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and golden.
Serve
- Allow the dish to rest for 5 minutes before serving. Serve directly from the skillet or transfer to a serving dish.
Notes
- Use gluten-free spaghetti.
- Confirm that your marinara sauce is gluten-free by checking the label.
- Substitute regular meatballs with gluten-free options or make homemade meatballs using gluten-free breadcrumbs.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!