Baked Marinara Spaghetti and Meatballs
A timeless comfort dish, this oven-baked spaghetti and meatballs recipe melds the deep flavors of seasoned meatballs and herb-infused marinara sauce with perfectly cooked pasta, all enveloped in gooey layers of melted cheese. Perfectly suited for family meals or large gatherings, this dish offers warmth, satisfaction, and universal appeal.
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Servings: 24
Ingredients
- Around 1½–2 dozen pre-cooked meatballs each approximately 1½ to 2 inches in size
- 2 cups mozzarella shredded finely
- 3 cups of your preferred marinara sauce either homemade or store-bought
- ½ cup of freshly grated Parmesan cheese
- 12 ounces of uncooked spaghetti noodles approximately three-quarters of a standard pound box
- A small onion minced finely
- Two cloves of garlic crushed or finely chopped
- 1 tablespoon extra-virgin olive oil for sautéing
- Another tablespoon of olive oil to coat pasta
- 1 teaspoon dried Italian herb blend
- Sea salt and ground black pepper adjusted to preference
- Chopped fresh parsley or basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9x13-inch casserole dish with nonstick spray or a small amount of oil.
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente, then drain thoroughly and toss with 1 tablespoon of olive oil to prevent sticking.
- In a skillet over medium heat, sauté the diced onion in a tablespoon of olive oil until it turns translucent and tender. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
- Pour the marinara sauce into the pan, incorporating the Italian seasoning. Season with salt and freshly ground pepper to taste. Stir in the cooked meatballs and let the mixture simmer gently for a few minutes.
- To assemble, begin by layering half of the cooked spaghetti in the bottom of the prepared baking dish. Spoon over half of the meatball and sauce mixture, then sprinkle with half of the shredded mozzarella and a portion of the grated Parmesan.
- Repeat the layering process with the remaining spaghetti, followed by the rest of the sauce and meatballs. Top with the remaining cheeses.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese develops a golden, bubbling crust.
- Allow the casserole to rest for 5 minutes after removing it from the oven. Garnish with chopped basil or parsley, if desired, and serve hot.