Homemade meatballs, marinara sauce, spaghetti, colby-jack, mozzarella, and parmesan baked together for the coziest, cheesiest Baked Spaghetti and Meatballs.
I’m gonna be honest right from the start — I didn’t set out to reinvent spaghetti night. Nope. This recipe? It happened kinda by accident.
You know those nights when you literally stare into the fridge hoping something will just… appear? That was me. Half a jar of marinara, leftover meatballs from two nights ago (I was this close to tossing them), and spaghetti that had been sitting in the pantry since forever. Sound familiar?
But then, as I was standing there in my slippers, hungry and not super motivated to cook from scratch, something clicked. What if I just… baked it all together? Added some cheese? Made it cozy and melty and golden on top?
So, I did. Not really expecting anything life-changing, just hoping for “better than leftovers.” But oh wow. Once that casserole came bubbling out of the oven? Total game-changer. The cheese was gooey, the meatballs were nestled in all comfy, and those crispy edges of pasta? Pure joy.
Even my husband, who normally treats pasta night like meh, same old, was like, “Wait… this is really good.” When he went back for seconds (and thirds — no shame), I knew I had struck gold.
Since then? This Baked Spaghetti and Meatballs is on heavy rotation at our place. Rainy nights, lazy Sundays, and even for friends who pop over without warning. It’s my go-to comfort food with just a tiny touch of “look what I made” flair.
Why You’ll Love This Baked Spaghetti and Meatballs Recipe?
Look, I get it. You’re probably thinking — baked spaghetti? Isn’t that just pasta in the oven? I thought that too. Until I tasted it.
This dish hits differently, and here’s why:
First, it’s cheesy in the best possible way. Not just “a little sprinkle on top” cheesy. We’re talking mozzarella and colby-jack hugging every single strand of pasta.
Second, the meatballs soak up the sauce while they bake. It’s like they take a little spa bath in marinara and come out even juicier and more flavorful.
Third, that top layer? Crispy, golden magic. You know when you bake something and the corners get all crunchy and irresistible? Yeah, this has lots of those. I’m actually guilty of sneaking bites straight from the dish before it even hits the table. Sorry, not sorry.
Lastly? It’s just easy. No fancy techniques, no complicated steps. Just layering up simple, good stuff and letting the oven do its thing. Perfect for when you want homemade without feeling like you’re running a restaurant.
Ingredient Notes:
Before you roll up your sleeves, let’s talk ingredients. Because while this recipe is chill, each thing plays a part.
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Homemade Meatballs (1 1/2 dozen) — Sure, you could buy frozen. And that’s fine, really. But homemade meatballs give you that “I totally made this from scratch” badge of honor.
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Marinara Sauce (24 oz, San Marzano recommended) — This is the backbone. Use a good one. Trust me, you’ll taste the difference.
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Yellow Onion (half, diced) — Sautéed onions = sweet, mellow goodness.
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Garlic (3 cloves, crushed) — Do I even need to explain this? Garlic is always essential.
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Italian Seasoning (1 tsp) — Adds that classic “pizzeria” flavor we all crave.
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Olive Oil (2 tbsp) — Not just for cooking — it gives the onions and garlic a flavor boost.
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Spaghetti (3/4 lb) — Slightly undercooked so it can finish baking without going soggy.
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Colby Jack + Mozzarella (1–2 cups) — The dream team of cheeses. Stretchy, creamy, and so melty.
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Parmesan (1/2 cup) — For that salty, nutty finish. Don’t skip it.
How To Make Baked Spaghetti and Meatballs?
Ready? Let’s do this. And yes — it’s really this easy.
Step 1: Sauté onions and garlic.
Warm up your olive oil and toss in the onions. Let them hang out and get soft — no rush here. Then add garlic and let the whole thing smell amazing.
Step 2: Simmer the meatballs.
In go the meatballs and marinara sauce. Sprinkle in your Italian seasoning and let it simmer. About 20–30 minutes. Enough time to clean up the mess you already made (or scroll your phone — no judgment).
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Step 3: Cook spaghetti.
Boil your pasta but pull it out early. Like, 2 minutes before it’s done. It’ll finish in the oven and stay perfectly al dente. Nobody wants floppy noodles.
Step 4: Mix pasta with sauce.
Remove the meatballs for now. Stir your pasta into that rich sauce. Add a little pasta water too — it makes it silky and helps everything stick together.
Step 5: Assemble.
Spread that saucy pasta in a baking dish. Top with meatballs. Then — pile on the cheese. Don’t be shy. The more, the better.
Step 6: Bake.
Bake uncovered at 350°F for 20–30 minutes until bubbly and golden on top. Your kitchen will smell ridiculously good at this point. Try to wait a few minutes before digging in (I rarely do though).
Storage Options:
If there are leftovers — big if — here’s what you do.
Store it covered in the fridge for up to 4 days. To reheat? The oven is your friend here. Pop it in until warmed through and the cheese gets melty again.
Microwave works in a pinch, but let’s be honest… crispy oven-baked edges > microwaved pasta.
Freezing? Sure, but it’s meh. The texture gets a little soft, but if that doesn’t bug you, go for it.
Variations and Substitutions:
Want to mix it up? This recipe loves that.
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Different cheeses — Provolone, gouda, or even cheddar work great.
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Other pasta shapes — Penne, ziti, rotini… whatever you’ve got.
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Veggies welcome — Toss in spinach, mushrooms, or roasted peppers.
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Gluten-free option — Easy. Just use gluten-free pasta and double-check your sauce.
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Alternative meatballs — Chicken or turkey meatballs? Yes, please.
What to Serve with Baked Spaghetti and Meatballs?
I mean… this dish kinda speaks for itself, but here’s what pairs perfectly:
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Garlic bread — Non-negotiable.
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Simple salad — Something fresh to cut through the cheese (but I won’t judge if you skip it).
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Steamed veggies — Because balance.
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A glass of red wine (or sparkling water if you’re fancy) — Complete the cozy dinner vibes.
Frequently Asked Questions:
Can I make this ahead of time?
Oh yeah. Assemble the whole thing, cover, and chill until you’re ready. Bake when it’s dinnertime.
Store-bought meatballs — yay or nay?
Yay. Totally fine for shortcuts, though homemade gives it that extra special feel.
No colby-jack? Now what?
Mozzarella and cheddar step up just fine. Use what you’ve got — it’s not fussy.
So, what do you think? Ready to turn just another spaghetti night into something that makes everyone at the table light up? This Baked Spaghetti and Meatballs is more than a recipe — it’s a comfort food experience you’ll crave on repeat.
Go ahead — make it tonight. Or bookmark it for that rainy Sunday when you want something cozy and easy.
And when you do? Tell me how it went! Did you add extra cheese? Maybe sneak in mushrooms? I wanna hear your twist — drop a comment and let’s swap stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Spaghetti & Meatballs
Ingredients
- About 1 1/2 dozens homemade meatballs fully cooked
- One 24-ounce jar of marinara sauce San Marzano Sauce recommended
- Half a yellow onion diced
- Three cloves of garlic crushed
- One teaspoon of Italian seasoning
- Two tablespoons of olive oil
- Three-quarters pound of spaghetti noodles
- One to two cups of grated cheese mix of colby-jack and mozzarella
- Half a cup of grated Parmesan cheese
Instructions
- Start by sautéing the onions in oil over low heat in a large skillet until they become tender. Next add the garlic. Continue to sauté for a little
- Once the onions and garlic are cooked, place the meatballs in the skillet. Pour in the marinara sauce. Sprinkle some seasoning on top. Allow this mixture to simmer on medium-low heat for approximately 20 to 30 minutes.
- In a pot follow the instructions on the spaghetti package to boil them. However remember to stop cooking them 2 minutes before they reach their recommended cooking time.
- Using a spoon remove the meatballs from the sauce and set them aside. Then transfer the cooked spaghetti into the sauce. Add about half a cup of pasta water. Gently stir everything together.
- To assemble your dish place the meatballs back on top of the spaghetti and sauce. Finally cover everything, with cheese.
- Preheat your oven to 350°F (175°C). Bake your dish for 20 to 30 minutes until it becomes hot while ensuring that the cheese melts nicely and becomes bubbly.
Notes
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!
