Baked Spaghetti And Meatballs
Baked spaghetti and meatballs is a quick and easy midweek meal you can make with just 10 minutes of prep – perfect for leftover pasta. Baking the homemade meatballs directly in the tomato sauce keeps them moist and creates a rich and flavorsome dish. Dinner sorted!
Spaghetti casserole – perfect midweek meal
If you’re short on time but still want to make a delicious from-scratch meal the whole family will enjoy, this quick and easy spaghetti casserole is the one.
I love baking meatballs straight in tomato sauce as it keeps them juicy and the sauce instantly has a richer flavor as it absorbs all those cooking juices. My marry me beef meatball pasta is another tasty example.
For a complete meal, serve this baked meatball and spaghetti dish with a simple side salad such as my Insalata Mista or simply add some cooked vegetables such as peas, carrots, or corn alongside the cooked spaghetti.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Ground meat – I use ground lamb but ground beef works just as well.
- Italian seasoning – A mixed Italian herb blend works best. You can substitute it with 1/2 tsp dried basil, 1/4 tsp dried thyme, and 1/4 tsp dried rosemary.
- Tomato – Passata works best as it creates a silky sauce but you can also purée crushed tomatoes with an immersion or stand-up blender.
- Worcestershire sauce – It adds extra richness and depth to the sauce. You can substitute it with soy sauce.
- Cheese – Shredded mozzarella works well as it melts easily but you can also opt for shredded cheddar or parmesan.
How to make baked spaghetti and meatballs
See the recipe card for full information on the method.
Combine meatball ingredients.
Mix sauce ingredients.
Shape meatballs and pour sauce over them. Bake for 30 minutes covered.
Add cooked spaghetti. Stir gently to combine.
Add shredded cheese. Bake for another 5 minutes.
Storage tips
You can store any leftovers in the fridge for up to 3 days in an airtight container. Simply reheat with some extra stock or water to loosen up the pasta.
Alternatively, you can freeze this spaghetti casserole for up to 3 months in a freezer-proof container.
More easy one-pan recipes
For more quick and easy all-in-one dinners, check out the following recipes:
If you loved this Baked Spaghetti and Meatball Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Baked Spaghetti And Meatballs
Ingredients
- 1 lb ground lamb or ground beef
- 1 egg medium-sized
- 1/4 cup breadcrumbs fine
- 2 tsp onion powder divided
- 1 tsp garlic powder divided
- 2 tsp mixed Italian herbs divided
- 2 tsp salt divided
- 1 tsp ground black pepper divided
- 2 cups tomato purée passata, not paste
- 1/2 cup beef stock
- 1 tbsp Worcestershire sauce or soy sauce
- 12 oz dried spaghetti
- 3/4 cup shredded mozzarella
Instructions
- Preheat the oven to 350F (180C).
- In a medium bowl, combine ground lamb, bread crumbs, egg, 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp mixed Italian herbs, 1 tsp salt, and 1/2 tsp pepper.1 lb ground lamb, 1 egg, 1/4 cup breadcrumbs, 2 tsp onion powder, 1 tsp garlic powder, 2 tsp mixed Italian herbs, 2 tsp salt, 1 tsp ground black pepper
- Form 12 equally-sized meatballs, about the size of gold balls. Place them in a 9×13 inch casserole dish.
- In a large pitcher, ideally 4 cups, combine the tomato passata, beef stock, Worcestershire sauce, remaining mixed Italian herbs, salt, and pepper. Stir to fully combine.2 cups tomato purée, 1/2 cup beef stock, 1 tbsp Worcestershire sauce
- Pour the tomato mixture over the meatballs. Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Meanwhile, boil the spaghetti in salted water until al dente according to the packaging instructions. Slightly undercooked is best as they will be baked further.12 oz dried spaghetti
- Add the cooked pasta to the meatballs. Stir gently to combine. Top with shredded cheese and bake for 5 more minutes or until the cheese is fully melted. Serve immediately!3/4 cup shredded mozzarella
