I’ve always loved how spaghetti and meatballs bring people together, but turning it into a casserole takes it to a whole new level. It’s hearty, easy to make, and perfect for feeding a crowd or meal prepping for the week. The best part? You get all the classic flavors in one comforting dish. If you’re curious about how to make it and what makes it so special, you’re in for a treat.
What You’ll Love About This Recipe
This Spaghetti and Meatball Casserole is comfort food at its finest, combining classic flavors with easy preparation. You’ll love it because it’s family-friendly, perfect for feeding a crowd or meal prepping. It’s simple to make, using pantry staples and minimal steps. Plus, it’s customizable, allowing you to tweak ingredients to suit your taste or dietary needs.
Recipe
Spaghetti and meatball casserole is a comforting and hearty dish perfect for family dinners or gatherings. It combines classic spaghetti and meatballs with a cheesy, baked twist that everyone will love. This easy-to-make casserole is a crowd-pleaser and a great way to use leftover spaghetti or meatballs.
Ingredients:
- 12 oz spaghetti
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Cook spaghetti according to package instructions, then drain and set aside.
- In a bowl, mix ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Form into 1-inch meatballs.
- In a skillet, brown the meatballs over medium heat until cooked through.
- In a large bowl, combine cooked spaghetti and marinara sauce. Transfer to a greased 9×13-inch baking dish.
- Arrange meatballs over the spaghetti, then sprinkle mozzarella cheese evenly on top.
- Bake for 20-25 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes:
- You can use store-bought meatballs or marinara sauce for a quicker option.
- Substitute ground turkey or chicken for a lighter version.
Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving: 6
Calories: 450 per serving
Cuisine: Italian-American
Nutrition
Spaghetti and meatball casserole is a hearty dish packed with essential nutrients. This comforting meal combines protein, carbohydrates, and healthy fats in one delicious serving.
- High in protein from ground meat and cheese
- Provides complex carbohydrates from spaghetti
- Contains calcium and vitamin D from cheese
- Rich in iron and B vitamins from meat
- Offers a balance of healthy fats and fiber
What To Serve With It
When I’m making spaghetti and meatball casserole, I always think about what sides will round out the meal perfectly. Garlic bread is a must—it’s crispy, buttery, and perfect for soaking up extra sauce. A fresh Caesar salad adds a cool, tangy contrast to the rich casserole. These pairings make the meal feel complete, and I love how they balance flavors and textures so well.
Frequently Asked Questions
Can I Use Gluten-Free Pasta for This Recipe?
Did you know 1 in 5 people now choose gluten-free options? I’d use gluten-free pasta for this recipe—brands like Barilla or Banza work well. Just watch the pasta texture; it can get softer faster than regular pasta.
Is It Possible to Make This Dish Vegan?
I can make this dish vegan by swapping traditional ingredients for plant-based alternatives. I’d use vegan meatballs made from lentils, beans, or store-bought options, and replace dairy with cashew cream or vegan cheese for a cruelty-free version.
How Long Can I Store Leftovers in the Fridge?
I’d store leftovers in the fridge for up to three to four days for food safety. Proper leftover storage means keeping them in airtight containers to maintain freshness and prevent contamination. Always reheat thoroughly before eating.
Can I Freeze This Casserole for Later Use?
I can freeze it for later use if I follow a few freezing tips. Portion it out, wrap it tightly, and label it with the date. When reheating, I’ll thaw it overnight and bake it until heated through.
What’S the Best Way to Reheat This Dish?
I’d reheat it using the oven technique for even warmth—preheat to 350°F, cover with foil, and bake for 20-30 minutes. If I’m in a rush, I’ll use the microwave method, stirring halfway to avoid cold spots.
