EASY BAKED SPAGHETTI and MEATBALLS ★ WonkyWonderful (2024)

May 31, 2016 By Nicole Harris 42 Comments

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CheesyBaked Spaghetti and Meatballs is a fun new way to serve this family favorite comfort food! Add this dinner recipe to your menu for spaghetti with a twist. A simple casserole made with layers of pasta, marinara sauce, cheese and meatballs.

This is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine.

Easy Baked Spaghetti and Meatballs

It was time for traditional spaghetti and meatballs to get an update. This family spaghetti dinner is baked into a casserole. Meatballs, cheese, noodles and sauce all baked to perfection.

For this dinner recipe I started byOpening up a Bottle of the Good Stuff!Classico Riserva Pasta Sauceis made with no artificial ingredients or added sugar.Classico Riserva’s vine-ripened tomatoes are picked at the peak of sweetness and are perfectly balanced with herbs and spices, extra virgin olive oil and a pinch of sea salt, then slowly simmered to perfection. So opening a bottle ofClassico Riserva Pasta Sauce is like opening a bottle of fine wine.

How To Make Baked Spaghetti

I chose the Roasted GarlicClassico Riserva Pasta Sauce, of course. This recipe calls for 1 (24 oz) bottle of pasta sauce. That creates a great pasta casserole with noodles that are lightly coated with sauce. If, like me, you prefer a saucier dish go ahead and use 36 ounces of sauce. Or heat up sauce to serve on the side. That way everyone can use as little or as much sauce as they prefer.

Once the meatballs are browned and the pasta is boiled it is just a matter of layering. Sauce. Noodles. Meatballs. Cheese. More Noodles. More Sauce. And More Cheese.

Then bakity-bakity-bake.

Once the meatballs are cooked through and the cheese gets super melty, you are good to go! Dig In.

This makes a fantastic family dinner. It would also be perfect for inviting friends over to enjoyBaked Spaghetti and Meatballs, wine and good conversation. Dinner parties don’t always need to be super fancy. Sometimes good ol’ comfort food with a unique twist will do the trick.

Here are a few more easy pasta recipes for you: Lemon Garlic Pasta, Spinach Tortellini Pasta Salad or Shrimp Pasta with Creamy Sauce.

Baked Spaghetti and Meatballs

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Cheesy Baked Spaghetti and Meatballs is a fun new way to serve this family favorite comfort food! Add this dinner recipe to your menu for spaghetti with a twist. A simple casserole made with layers of pasta, marinara sauce, cheese and meatballs.

Ingredients

Meatballs

1/2 Lb Lean Ground Beef
1/4 Lb Italian Pork Sausage
1/2 Cup Panko Bread Crumbs
1/4 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Dried Italian Seasoning
1 Large Egg
1/4 Cup Whole Milk

Baked Spaghetti

16 ounces Spaghetti Noodles - break in half and cook according to package instructions
24-36 ounces Classico Riserva Pasta Sauce*
3 Cups Shredded Mozzarella - divided
1 Cup Shredded Parmesan Cheese

Instructions

Meatballs

In large bowl, combine all ingredients. (pour milk over the bread crumbs) Mix by hand until just combined, do not over mix. Form into 10-12 golf ball sized meatballs.
Working in two batches, fry in large pan over medium heat. Continually rotate meatballs until all sides are dark brown. Transfer to tray.

Baked Spaghetti

Preheat oven to 375°F
Cook and drain pasta.
Spread half pasta sauce into 9x13 baking dish. Top with half the spaghetti noodles.
Nestle meatballs into pasta then top with 1 cup mozzarella and 1 cup parmesan.
Distribute the remaining spaghetti noodles then evenly spread the remaining sauce.
Top it all with 2 cups mozzarella and a sprinkle of parmesan.
Cover with foil and bake for 40 minutes. Uncover and bake 5 more minutes. (broil 1 minute for browned top - optional)
Serve immediately.

Notes

*24 ounces for lightly coated noodles. If you prefer a saucier dish go ahead and use 36 ounces of sauce. Or heat up sauce to serve on the side.

Nutrition Information

Yield 8Serving Size 1
Amount Per ServingCalories 2162Total Fat 75gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 43gCholesterol 157mgSodium 16225mgCarbohydrates 291gFiber 65gSugar 178gProtein 77g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Reader Interactions

Comments

A Epshteyn says
May 31, 2016 at

I like this idea! But, I’m thinking summer dish – so I plan to make these with more veggies in the meatballs and to make these in individual smaller bowls so its lighter (and for 2). Ever since I got Fiestaware and can bake in them, I really like making individual eats. This will be super tasty!
Reply
- Nicole Harris says
  June 5, 2016 at
  See Also
  Black Truffle Mac and Cheese - So Easy yet So Decadent | Bacon is Magic My Best Protein Mac and Cheese Creamy Baked Mac and Cheese Smoked Gouda Mac & Cheese
  
  That all sounds fantastic! Enjoy 🙂
  Reply
Matt says
June 2, 2016 at

I am so hungry right now and seeing this is driving me crazy, it looks amazing!
Reply
- Nicole Harris says
  June 5, 2016 at
  
  Thanks Matt!
  Reply
Liz says
June 2, 2016 at

Cheesy and delicious! Pure comfort food—Italian style!
Reply
- Nicole Harris says
  June 5, 2016 at
  
  Oh, I love anything Cheesy!
  Reply
Cookin Canuck says
June 3, 2016 at

I’ve never tried this version of Classico before, but I can’t think of a better way to enjoy it than with meatballs!
Reply
- Nicole Harris says
  June 5, 2016 at
  
  It is really tasty!
  Reply
Kim Beaulieu says
June 4, 2016 at

This is absolutely stunning. I love spaghetti and meatballs. This is such a fun recipe. I adore the Classico sauces. They are such great quality. Your photos are stunning.
Reply
- Nicole Harris says
  June 5, 2016 at
  
  Thanks Kim! I love Classico too. I’m having it tonight, in fact 🙂
  Reply
Beverley Press says
June 4, 2016 at

I dish we all love to eat now you make it easy to make, thank you .
Reply
- Nicole Harris says
  June 5, 2016 at
  
  Thanks Beverley! I appreciate it 🙂
  Reply
Gina @ Running to the Kitchen says
June 6, 2016 at

Sometimes nothing beats the classic when it comes to comfort food! These are some of the very few jarred sauces I actually like, so much easier to throw together a dish like this when you don’t have to make your own sauce!
Reply
- Nicole Harris says
  June 6, 2016 at
  
  Absolutely! I am loving the convenience and flavor of the Classico sauces!
  Reply
Lauren says
June 7, 2016 at

I would use this sauce to elevate my lasagna.
Reply
Connie Conti says
See Also
The BEST Baked Mac & Cheese - Creamy, cheesy, EASY recipe!
June 10, 2016 at

Love this recipe Nicole ,will be trying this Classico sauce & making this over the weekend for my family .Thanks for sharing it with all of us .
Reply
- Nicole Harris says
  June 11, 2016 at
  
  Have a lovely weekend and Enjoy!
  Reply
Bea says
August 3, 2016 at

Amazing recipe! Thanks!
Reply
- Nicole Harris says
  August 9, 2016 at
  
  I’m glad you like it! 😀
  Reply
Lauren says
January 19, 2017 at

What temperature should I bake this at?
Reply
- Nicole Harris says
  January 20, 2017 at
  
  It is baked at 375°F 🙂
  Reply
Lauren says
January 19, 2017 at

Nevermind I read the instructions lol
Reply
- Nicole Harris says
  January 20, 2017 at
  
  Oh, haha! I already answered you anyways. Enjoy 😀
  Reply
Monique MacDonald says
February 1, 2017 at

I tried this last night for family… they LOVED it!
Reply
- Nicole Harris says
  February 2, 2017 at
  
  Awesome! I’m happy to hear it 🙂
  Reply
Anton Rukaj says
September 17, 2017 at

I used to eat spaghetti and meatballs without cheese but this time I am going to try this with cheese. I am really excited to see what kind of taste it is going to add in my spaghetti and meatballs.
Reply
- Nicole Harris says
  September 21, 2017 at
  
  I add cheese to just about anything possible. Enjoy!
  Reply
Julie says
January 7, 2018 at

This sounds GREAT! Have you ever made it a day or two ahead of time? If so, did you change anything in the recipe?
Reply
- Nicole Harris says
  January 7, 2018 at
  
  I have not made this dish ahead of time. I would imagine that the pasta would soak up the sauce and get a bit soggy/squishy.
  Reply
Pam says
September 6, 2018 at

I’m 2 years behind, but it’s baking tonight! Thanks for the great recipe!
Reply
- Nicole Harris says
  September 18, 2018 at
  
  😀
  Reply
Rod says
November 15, 2018 at

Hi , we love mushrooms in our sauce , therefore just added some, yum
Reply
- Nicole Harris says
  November 19, 2018 at
  
  So do I, Yum!
  Reply
Toni Amber Georgevich says
June 10, 2019 at

Are the pics shown the saucier results? Or do the pics show the version with 24 oz?
Reply
- Nicole Harris says
  June 13, 2019 at
  
  That is saucier…I like a lot of sauce 🙂
  Reply
Christi says
August 26, 2019 at

Hi Nicole! I’m feeding my sons football team tomorrow and need 3 lbs of pasta! Should I just double or triple the recipe?? Thanks!
Christi
Reply
- Nicole Harris says
  September 9, 2019 at
  
  Shoot! I’m sorry this comment got hidden from me. I hope it worked out okay. I would probably triple this for a hungry football team 🙂
  Reply
Shelly says
December 2, 2019 at

Can you make ahead and bake it at dinner time?
Reply
- Nicole Harris says
  December 5, 2019 at
  
  I think that should be fine. You may want to add the pasta sauce just before baking to prevent the pasta from absorbing it all.
  Reply
Karen says
March 12, 2020 at

When ever you double process pasta, in the first process only cook al dente – just about done but not quite.
Reply
Tiffany says
October 25, 2020 at

I just made this recipe and it’s very good! I ended up using 4 cups of shredded mozzarella and I added a can of small whole mushrooms to half of it. Be sure to cook pasta al dente. Also, I think 36 oz of sauce is barely enough and it almost doesn’t all fit in a 9×13 pan! I always use Classico sauce…..whatever flavor Costco has. Also I used frozen Italian meatballs from Costco too. So much easier and still tasted great! I did have to cook an extra 10 minutes to heat thru. I don’t think the foil is necessary. I will make again! Thanks!
Reply
Ellen says
April 19, 2024 at

I’ve made this once before and it is delicious! Does it freeze well?
Reply