This comforting dish combines tender spaghetti, juicy meatballs, and a flavorful marinara sauce, all baked together with a cheesy topping for a family-friendly favorite.
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pasta and Sauce:
- 12 oz spaghetti
- 3 cups marinara sauce (store-bought or homemade)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Make the Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Roll into 1-inch meatballs and place on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, until lightly browned and cooked through.
- Cook the Spaghetti:
- While the meatballs are baking, cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Assemble the Dish:
- In a large mixing bowl, toss the cooked spaghetti with marinara sauce.
- Transfer the spaghetti mixture to a greased 9×13-inch baking dish.
- Nestle the cooked meatballs into the spaghetti.
- Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Bake the Dish:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.
Tips
- Add a pinch of red pepper flakes to the marinara for a hint of spice.
- Substitute zucchini noodles for spaghetti for a low-carb option.
- Store leftovers in an airtight container for up to 3 days; reheat in the oven or microwave.