Description
A hearty baked casserole combining spaghetti, tomato sauce, meatballs and cheese, baked until bubbly and golden.
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
Instructions
- Preheat oven to 375 °F (≈ 190 °C).
- Cook spaghetti in boiling salted water until al dente. Drain (do not rinse).
- In a large baking dish, combine olive oil, marinara sauce, and meatballs.
- Add the cooked spaghetti, mixing well so sauce coats the noodles.
- Stir in half of the mozzarella and all the Parmesan cheese.
- Top with the remaining mozzarella cheese.
- Bake for about 30 minutes, until cheeses are melted and top is golden and bubbly.
Notes
- You can use homemade meatballs if preferred.
- If using frozen meatballs, ensure they are thoroughly thawed or partially cooked before baking.
- Feel free to swap or add cheeses (e.g. provolone, fontina) for variation in flavor.
- Extra sauce is helpful so the dish doesn’t dry out.
- Leftovers can be refrigerated for 3‑4 days, or frozen for up to 2 months.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: ≈ 580 kcal
- Sugar: ≈ 5 g
- Sodium: ≈ 730 mg
- Fat: ≈ 29 g
- Saturated Fat: ≈ 12 g
- Unsaturated Fat: ≈ (estimate) 12 g
- Trans Fat: ≈ 1 g
- Carbohydrates: ≈ 48 g
- Fiber: ≈ 3 g
- Protein: ≈ 31 g
- Cholesterol: ≈ 88 mg
