AuthorKathleen GloverCategoryBeef, Main Meals, PastaDifficultyBeginnerEveryone loves Spaghetti and Meatballs, how about trying it in a new way for dinner tonight with Baked Spaghetti and Meatballs?
This used to be one of my favorites as a kid. There's something weird and exciting about new presentations for food when you're little (and even as an adult, lets not lie to ourselves). My mom used to cut up hot dogs to put into the spaghetti because I was a picky kid, but now that I'm all grown up, I've graduated to meatballs. Any kind of meatball you like is fine. If it's a weekday you'll find me simply defrosting frozen meatballs so I can assemble this recipe in no time. This baked version of everyone's beloved comfort food is crispy, loaded with cheese, and so quick to whip up on any day of the week.
I would say that the best thing about baked spaghetti and meatballs is that you can make it ahead, and just bake it when needed and its a great way to use up leftover spaghetti. Just add a side, like our "Cauliflower Steaks", and this is a meal you won't forget.
Boil water in a large pot and add salt. Cook the pasta according to package instructions. When done, drain and set aside.
Tip: To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles.
In a large oven safe pan, saute onions in olive oil over med/low heat. Add in garlic and continue sauteing until onions are tender. Then, add the meatballs, marinara sauce, and Italian seasoning. Heat over med/low heat for about 15 minutes.
With a large slotted spoon, scoop meatballs from sauce and set aside. Scoop cooked spaghetti into marinara sauce, don't worry if some water carries over. Add in and additional ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Pour the spaghetti into a baking tray and add cooked meatballs on top of spaghetti. Top with grated mozzarella cheese and Parmesan cheese.
Bake at 350 F for approx 20-30 minutes or until hot and bubbly and cheese is melted.
Ingredients
Directions
Boil water in a large pot and add salt. Cook the pasta according to package instructions. When done, drain and set aside.
Tip: To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles.
In a large oven safe pan, saute onions in olive oil over med/low heat. Add in garlic and continue sauteing until onions are tender. Then, add the meatballs, marinara sauce, and Italian seasoning. Heat over med/low heat for about 15 minutes.
With a large slotted spoon, scoop meatballs from sauce and set aside. Scoop cooked spaghetti into marinara sauce, don't worry if some water carries over. Add in and additional ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Pour the spaghetti into a baking tray and add cooked meatballs on top of spaghetti. Top with grated mozzarella cheese and Parmesan cheese.
Bake at 350 F for approx 20-30 minutes or until hot and bubbly and cheese is melted.