Name: Baked Spaghetti and Meatballs Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian / Italian‑American
Ingredients: 1 lb (≈ 450 g) spaghetti; 1 tablespoon olive oil; 1 bag of Italian meatballs (pre‑cooked or frozen & thawed) — about 20 meatballs; 24 oz (≈ 680‑700 ml) marinara (tomato) sauce; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Salt & black pepper to taste

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This baked spaghetti and meatballs casserole is the ultimate comfort food—tender pasta, rich marinara sauce, juicy meatballs, and layers of gooey melted cheese all come together in one bubbling, golden-brown dish. It’s hearty, satisfying, and perfect for a cozy weeknight dinner or a casual gathering. Baked Spaghetti and Meatballs Casserole

Why You’ll Love This Recipe

I love how simple this casserole is to prepare, especially with pre-cooked or frozen meatballs. It transforms basic pantry staples into a warm, filling meal that feels like something special. I also appreciate that it’s family-friendly, easy to make ahead, and great for leftovers. The cheesy top gets beautifully golden in the oven, and the marinara sauce keeps everything moist and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈ 450 g) spaghetti
1 tablespoon olive oil
1 bag of Italian meatballs (pre‑cooked or frozen & thawed) — about 20 meatballs
24 oz (≈ 680‑700 ml) marinara (tomato) sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt & black pepper to taste

Directions

I start by preheating the oven to 375 °F (≈ 190 °C).
Then I cook the spaghetti in boiling salted water until it’s just al dente, and I make sure to drain it without rinsing.
In a large baking dish, I combine the olive oil, marinara sauce, and meatballs.
I add the cooked spaghetti and mix everything well so the noodles are evenly coated with the sauce.
I stir in half of the mozzarella along with all the Parmesan cheese.
I top the dish with the remaining mozzarella.
Finally, I bake it for about 30 minutes, or until the cheese is melted and the top is golden and bubbly.

Servings and timing

This recipe makes about 8 servings.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes switch up the cheese by adding provolone or fontina for a different flavor profile. If I have time, I like using homemade meatballs instead of store-bought ones. For a vegetarian version, I go with meatless meatballs and check that the cheese I’m using is vegetarian-friendly. I’ve also added sautéed mushrooms, spinach, or chopped bell peppers to bulk it up with more veggies.

Storage/Reheating

Leftovers from this dish store beautifully. I keep them in an airtight container in the fridge for up to 4 days. When reheating, I prefer using the oven at 350 °F (≈ 175 °C) covered with foil for about 20 minutes, but the microwave works just fine for a quicker option. I also freeze portions in airtight containers—they hold well for up to 2 months. I thaw them overnight in the fridge before reheating.

FAQs

What kind of meatballs work best for this recipe?

I usually use pre-cooked or frozen Italian-style meatballs for convenience, but homemade ones work great too. Just make sure they’re cooked or at least partially cooked before adding them to the casserole.

Can I make this casserole ahead of time?

Yes, I often assemble the casserole earlier in the day and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s going into the oven cold.

Do I need to cover the casserole while baking?

I usually bake it uncovered to allow the cheese on top to get golden and bubbly. If I notice it browning too quickly, I loosely cover it with foil.

Can I use different types of pasta?

Absolutely. I’ve tried it with penne, rigatoni, and even rotini. Just make sure the pasta is cooked al dente since it will cook more in the oven.

How can I make it saucier?

If I prefer a saucier dish, I add a bit more marinara sauce—up to 1 extra cup. It helps keep the pasta moist, especially when reheating leftovers.

Conclusion

This baked spaghetti and meatballs casserole is one of those dependable dishes I keep coming back to. It’s comforting, filling, and easy to customize with what I have on hand. Whether I’m feeding a crowd or just prepping meals ahead, this cheesy pasta bake never disappoints.