Ohhh yes 😍🍝 Spaghetti and Meatball Casserole is pure comfort—cheesy, saucy, and perfect for feeding a crowd. Here’s an easy, oven-baked version that always hits the spot.
Spaghetti and Meatball Casserole
Ingredients (serves 6–8)
- 12 oz spaghetti, cooked al dente
- 20–24 cooked meatballs (homemade or frozen, thawed)
- 3 cups marinara or spaghetti sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh parsley or basil (optional)
Instructions
- Preheat Oven
- 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix Pasta & Sauce
- In a large bowl, toss cooked spaghetti with marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
- Assemble Casserole
- Spread half of the spaghetti mixture in the baking dish.
- Arrange half the meatballs on top.
- Sprinkle with half the mozzarella and Parmesan.
- Repeat layers with remaining spaghetti, meatballs, and cheese.
- Bake
- Cover loosely with foil and bake 25 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
- Serve
- Let rest 5–10 minutes. Garnish with parsley or basil and serve hot.
Tips & Variations
- Extra cheesy: Add ricotta between layers for a lasagna-style twist.
- Spicy kick: Use spicy meatballs or add crushed red pepper flakes.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
- Freezer-friendly: Freeze unbaked casserole up to 2 months.
If you want, I can also give you a creamy baked spaghetti & meatball casserole or a slow-cooker version that’s perfect for busy days 😏
