Baked Spaghetti and Meatballs Casserole

Italian flavors and gooey cheese mixed with spaghetti pasta make for a delightful dinner the family will surely love.

5 from 1 vote

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 9 servings

Preheat oven to 375°F. Spray a casserole dish with cooking spray. Set aside.
Thaw 15 meatballs overnight in the fridge if possible. Thawed meatballs will cook much faster.
Cook 14 oz spaghetti pasta in a large pot of boiling water, cook according to the package instructions. Drain the spaghetti through a strainer.
Add the spaghetti to a large bowl along with 2 Tbsp olive oil, half the shredded mozzarella cheese (1 cup), and half the grated parmesan (½ cup) then mix.
Add the spaghetti to the casserole dish and spread it into an even layer. Top with thawed meatballs.
In a separate bowl, combine 24 oz marinara sauce, ½ yellow onion chopped, 4 minced garlic cloves, 2 Tbsp Italian seasoning, ½ tsp salt, and ¼ tsp ground black pepper.
Pour the marinara mixture over the spaghetti and meatballs. Spread it evenly using a spatula. Cover with foil and bake for 20 minutes.
Remove from the oven and sprinkle the last half of grated parmesan cheese (½ cup) and shredded mozzarella cheese (1 cup). Bake for 15 minutes, until the cheese has melted.

Refrigerate – You can store leftovers in the fridge for up to 3 days in a sealed container.
Freezer – Bake this spaghetti and meatballs casserole ahead of time. Let it cool completely at room temperature, then cover it tightly with plastic wrap or a lid. This can be stored for up to 3 months in the freezer for a future meal.
Reheat – Preheat the oven to 350°F and bake until the cheese has melted and the casserole is warmed through. Or microwave leftovers in serving-size portions for 1-2 minutes.

The nutritional information provided is an estimate and is per serving.

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