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

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 467kcal

Author Based on a recipe from Joy In Every Season

Equipment

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 is hot and bubbly and the cheese is melted.

Notes

Just as great leftover, too.

Nutrition