Best Baked Spaghetti and Meatballs Recipe (Casserole Bake!)
This baked spaghetti and meatballs recipe is a whole meal! Filled with meaty juicy meatballs and the sauciest most delicious sauce layered over spaghetti, topped with lots of cheese, then baked to bubbly golden brown perfection.
Equipment
- 1 Pressure cooker
- 1 Large skillet
- 1 Baking dish
Ingredients
Main ingredients
- 225 g Spaghetti
- 16 Meatballs storebought or homemade
- 1 ½ tablespoon Olive oil
- 1 tablespoon Butter
- 1 Small onion diced
- 3 to 4 cloves Garlic smashed and minced
- 680 g Marinara sauce storebought or homemade
- 1 teaspoon Italian seasoning
- 1 teaspoon Sugar
- 60 ml Chicken broth
- 60 ml Heavy cream
- 1 tablespoon Olive oil
- 145 g Mozzarella cheese shredded
- 30 g Mozzarella cheese shredded, to mix with spaghetti
- 30 g Parmesan cheese grated
- 30 g Parmesan cheese grated, to mix with spaghetti
- ½ teaspoon Black pepper
- Salt optional
Instructions
Instructions
- Preheat the oven to 375°F. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add marinara sauce, Italian seasoning, sugar, and chicken broth. Stir and bring to a simmer.
- Combine cooked spaghetti and meatballs in a baking dish. Pour sauce over and toss to coat. Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes to brown the top. Let cool before serving.
Notes
If using frozen meatballs, brown them first in a skillet. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave, covered, to retain moisture.