87% would make this again

Baked Spaghetti and Meatballs

Q: What is the best way to cook pasta for baked spaghetti and meatballs?

Cook your pasta in plenty of salted water and stop 1 to 2 minutes before the package says al dente. Toss it right into your sauce while still hot so it keeps texture in the oven and doesn’t go mushy when baked.

Q: Should you cook the meatballs before baking the casserole?

Yes cooking or searing the meatballs first gives them a lovely browned outside and helps lock in juices. Finish them in the sauce before baking so they stay tender and soak up flavour.

Q: Can you use store-bought sauce or do you need homemade sauce?

You can use good quality store bought marinara sauce to save time but simmering it with garlic, onion, herbs and a bit of reduction will give it deeper flavour and prevent it from being watery under the pasta.

Q: How do you prevent baked spaghetti and meatballs from being dry?

Make sure there is enough sauce to coat the pasta but not drown it, undercook the noodles slightly before baking and cover the dish with foil for most of the bake to keep moisture in before uncovering to brown the cheese.

Q: Can you prepare spaghetti and meatball bake ahead of time?

Yes you can assemble the dish a few hours ahead and keep it in the fridge. Just add a few extra minutes to the bake time. Some people also freeze cooked components like sauce or meatballs and assemble later for quick meals.

Q: What are good cheese options for baked spaghetti and meatballs?

Low moisture mozzarella melts well and gives stretch while Parmesan or Pecorino adds salty 'n' savoury depth. Freshly grated cheese melts more smoothly than pre-shredded for a better texture on top.

Vish G

April 7, 2026

On busy nights baked spaghetti and meatballs is one of those dinner recipes that makes everyone wanna hang out in the kitchen. This casserole is so cheesy and warm filled with juicy meatballs that makes this dish really come alive. A true comfort meal that’s high in protein and something that the whole family will love. We take you through all the right techniques to prevent a dry meat bake and soggy pasta.

PREP TIME

30 MIN

COOK TIME

55 MIN

SERVINGS

Ingredients

For the pasta
450 g / 1 lb dried spaghetti
Salt for the pasta water
For the meatballs
450 g / 1 lb ground beef (80/20 works best) or half beef, half pork
60 g / ½ cup fine breadcrumbs
30 ml / 2 tbsp milk or water
1 large egg
30 g / ¼ cup grated Parmesan cheese
2 cloves garlic, finely minced
1 tsp salt
½ tsp black pepper
1 tbsp olive oil, for frying
For the sauce
2 tbsp olive oil
1 small onion, finely diced
1 small carrot, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
800 g / 28 oz canned whole tomatoes, crushed by hand
120 ml / ½ cup beef or chicken stock
1 tsp dried oregano
½ tsp dried basil
1 tsp Worcestershire sauce
Salt and black pepper, to taste
1 tsp sugar, optional
Fresh basil, optional
For the topping
225 g / 2 cups low-moisture mozzarella, shredded
40 g / ½ cup grated Parmesan cheese

Instructions

Heat the oven to 190°C / 375°F and lightly grease a large baking dish.
In a small bowl, mix the breadcrumbs with the milk and let them soak for 5 minutes.
In a large bowl, gently mix the ground meat, soaked breadcrumbs, egg, Parmesan, garlic, salt, and pepper just until combined. Do not overmix.
Roll into golf-ball sized meatballs and set aside.
Heat 1 tablespoon olive oil in a large pan over medium-high heat and brown the meatballs on all sides until well coloured but not fully cooked, about 5 to 7 minutes. Remove and set aside.
In the same pan, add olive oil, onion, and carrot and cook over medium heat until soft, about 5 minutes.
Add garlic and cook for 30 seconds, then stir in tomato paste and cook for 2 minutes until deep red.
Add crushed tomatoes, stock, oregano, basil, Worcestershire sauce, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally, until thick. Taste and add sugar if needed.
Gently add the meatballs to the sauce and simmer for 15 minutes.
While the sauce simmers, bring a large pot of well-salted water to a boil and cook the spaghetti 1 to 2 minutes less than the package directions. Drain without rinsing.
Immediately toss the hot spaghetti with most of the sauce, making sure everything is well coated and moist but not soupy.
Spoon a thin layer of sauce into the baking dish, add half the spaghetti mixture, scatter half the meatballs, and sprinkle with half the mozzarella.
Repeat with remaining pasta, meatballs, and cheese, then finish with Parmesan on top.
Cover tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 10 to 15 minutes until the cheese is melted and lightly golden.
Let the dish rest for 15 to 20 minutes before serving so it sets and slices cleanly.
Garnish with fresh basil if using and serve warm.