Baked Spaghetti and Meatballs

I smoked a big (and I do mean big) batch of meatballs the other day. I knew exactly what dish I was going to use them in first: baked spaghetti and meatballs. The idea just appealed to me. Easy, tasty, and pretty to boot. And like the big batch of meatballs, I knew I’d end up with a big batch of spaghetti, making for an easy week of meals. Score!

Baked Spaghetti and Meatballs

I actually ended up doubling the sauce for this baked spaghetti and meatballs. I like my pasta saucy. And spicy, so I also added a healthy amount of red pepper flake. You could add other favorite ingredients as well. Mushrooms and bell peppers would be great.
If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.

Also try my slow cooker spaghetti and meatballs.

Baked Spaghetti and Meatballs
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Baked Spaghetti and Meatballs

If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.
Course Main
Cuisine American
Keyword baked, meatballs, spaghetti
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 467kcal

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 12-18 meatballs cooked, frozen meatballs should be thawed first
  • 24 ounce jar marinara sauce double if you like more sauce
  • 1 teaspoon Italian seasoning
  • Dried red pepper flake to taste (optional)
  • 3/4 pound spaghetti noodles
  • 2 cups Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated

Instructions

  • Heat the oil in a large cast iron skillet over medium heat.
  • Add the onion and saute for 4 minutes.
  • Add the garlic and saute for another minute.
  • Add the meatballs, marinara sauce, Italian seasoning and red pepper flake, if using.
  • Cover and reduce heat to medium low and simmer for 30 minutes.
  • Meanwhile, preheat your oven to 350 F and cook the spaghetti per package instructions. Reserve 1/2 cup of the pasta cooking liquid.
  • Remove the meatballs from the skillet using a slotted spoon.
  • Add the cooked spaghetti and the 1/2 cup of cooking liquid. Stir until the pasta is coated with sauce.
  • Add the meatballs back to the skillet.
  • Add the cheeses and place in the oven. Bake for 20-30 minutes or until the sauce it hot and bubbly and the cheese is melted.

Nutrition

Calories: 467kcal | Carbohydrates: 51g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1023mg | Potassium: 643mg | Fiber: 4g | Sugar: 7g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 3mg

Nutritional values are approximate.

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