baked spaghetti Archives

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!

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.

I love making this dish in a cast iron skillet, even though I could really use a deep baking dish. I just like the extra ‘crust’ hot cast iron gives me.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

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.

This recipe is based on a recipe from Joy in Every Season.

Print Pin

5 from 1 vote

Baked Spaghetti and Meatballs

Course Main

Cuisine American

Keyword baked, meatballs, spaghetti

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 467kcal

Author Based on a recipe from Joy In Every Season

Ingredients

2 tablespoons olive oil
½ yellow onion diced
3 cloves garlic minced
12-18 meatballs cooked, frozen meatballs should be thawed first
24 ounce marinara sauce double if you like more sauce
1 teaspoon Italian seasoning
dried red pepper flake to taste (optional)
¾ pound spaghetti
2 cups Mozzarella cheese shredded
½ 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.