Baked Spaghetti and Meatballs
Recipe type: Dinner-Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
Baked Spaghetti and Meatballs is a great casserole for an easy dinner. It's cheesy, filling, and delicious. The best part is that it can be made ahead and frozen. Cook's note: If you prefer a wetter baked spaghetti, use up to 3 cups total of spaghetti sauce.
  • 1 pound uncooked spaghetti
  • 2 cups marinara (or spaghetti) sauce
  • 4 cloves garlic (minced)
  • 2 tablespoons extra virgin olive oil
  • 2 cups shredded mozzarella cheese
  • 1 pound of (1/2 ounce) Italian style meatballs
  1. Cook spaghetti according to package directions for al dente pasta.
  2. Drain and rinse in cold water to stop cooking process.
  3. Place pasta in a 9X9 inch baking pan that has been lightly coated with olive oil.
  4. Saute garlic in olive oil for 2 -3 minutes until garlic begins to soften and becomes translucent.
  5. Pour olive oil and garlic mixture over pasta and toss well to combine.
  6. Pour marinara sauce over pasta and toss to coat.
  7. Arrange meatballs over pasta, pushing them gently into the noodles.
  8. Sprinkle shredded mozzarella cheese over the top.
  9. At this point, casserole can be frozen (if it is in a freezer safe container) and saved for later use.
  10. When you want to cook it, allow it to thaw over night in the refrigerator.
  11. Bake at 375 degrees for 20-30 minutes or until the cheese is melted and the spaghetti is heated through.
Recipe by Patty Cake's Pantry at