Spaghetti and Meatball Casserole
Transform your favorite classic pasta dish into a mouthwatering dinner centerpiece with this Spaghetti and Meatball Casserole! This hearty recipe combines tender al dente spaghetti, savory homemade meatballs infused with Parmesan and Italian breadcrumbs, and rich marinara sauce baked to perfection under a blanket of gooey mozzarella and cheddar cheeses. Perfectly seasoned with garlic powder, onion powder, and fresh herbs, this casserole is a comfort food dream delivered straight from the oven. Ready in just an hour and serving six, it's an ideal choice for feeding a hungry family or impressing guests at a cozy dinner gathering. Garnish with a sprinkle of fresh parsley for a pop of color and a flavor-filled finishing touch. Whether you're craving a twist on spaghetti night or looking for an easy-to-prepare baked pasta dish, this casserole ticks all the boxes for flavor, warmth, and simplicity.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 cup Italian seasoned breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.25 cup milk
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick cooking spray and set it aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine ground beef, Italian seasoned breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Shape the meat mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. They do not need to be fully cooked at this stage as they will finish cooking in the oven.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared casserole dish. Layer half of the cooked spaghetti on top of the sauce.
Arrange the browned meatballs evenly over the spaghetti layer. Pour 2 cups of marinara sauce over the meatballs, followed by the remaining spaghetti.
Top the casserole with the remaining 1 cup of marinara sauce. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.8 g | 305% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 7720 mg | 336% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 33.5 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 3215 mg | 247% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
