Spaghetti and Meatballs Casserole
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When you need a meal that feeds a crowd, this Spaghetti and Meatballs Casserole delivers. The pasta and meatballs are baked together under a blanket of cheese for a dinner that feels hearty and satisfying. It’s easy to prepare, can be made in advance, and makes the perfect main dish for family dinners or casual get-togethers.
There’s something about a baked pasta dish that just feels like home. Maybe it’s the way the sauce bubbles up around the edges or how the cheese melts into a golden, gooey layer on top. Whatever it is, this Spaghetti and Meatballs Casserole has all of that comfort baked right in, plus the fun of meatballs tucked into every serving. It also helps that I could solely survive on pasta for the rest of my life and be a happy man.
What I really love about this recipe is how easy it makes dinner feel. You can prepare it ahead of time, pop it in the oven when you’re ready, and suddenly you’ve got a meal that’s hearty enough for family dinner but still special enough for company. I have a feeling it’ll quickly become one of those go-to dinners that everyone asks for again and again. And isn’t that the best kind of recipe to have on hand?
Why You’ll Enjoy This Recipe
- It’s make-ahead friendly. You can assemble the casserole earlier in the day, keep it in the fridge, and then bake it when you’re ready to eat. That makes it perfect for busy weeknights, entertaining guests, etc.
- A classic with a twist. Traditional spaghetti and meatballs will always be a favorite, and now this baked version adds layers of sautéed vegetables and a blend of cheeses that make it feel extra special without a lot of extra work.
- Comforting and flavorful. Between the homemade meatballs, savory marinara, and bubbly melted cheese, every forkful feels hearty and satisfying. It’s cozy food at its best, while still being simple enough to whip together anytime.
Ingredients
Before I can walk you through the recipe for this casserole, we’ll need to gather all the necessary ingredients.
- Ground Beef – Brings rich, hearty flavor to the meatballs and helps create that classic comfort food base.
- Italian Sausage – Adds a little spice and depth of flavor that pairs beautifully with the beef.
- Egg – Works as a binder to hold the meatballs together so they stay tender but firm.
- Seasoned Bread Crumbs – Provide structure and a hint of extra seasoning to the meatballs.
- Grated Onion – Keeps the meatballs moist while adding a subtle sweetness.
- Parmesan Cheese – A touch of nutty, salty flavor that elevates the meatball mixture.
- Salt and Black Pepper – Simple but essential seasonings that enhance all of the other ingredients.
- Garlic Powder – Brings in an extra layer of savory, garlicky flavor without being overpowering.
- Olive Oil – Used to sauté the vegetables and give them a little richness.
- Onion – Adds sweetness and depth once it cooks down in the sauce.
- Green Bell Pepper – Offers a fresh, slightly earthy flavor that balances the richness of the dish.
- Mushrooms – Bring an earthy, savory element that makes the casserole feel more substantial.
- Garlic – Fresh minced garlic adds a sharp, aromatic flavor that blends perfectly into the sauce.
- Marinara Sauce – The heart of the casserole, providing rich tomato flavor to coat the pasta and meatballs.
- Sugar – This is optional, but something I like. A pinch of sugar helps balance the acidity of the marinara sauce, especially if you prefer a slightly sweeter flavor.
- Spaghetti – A classic pasta that holds up well in the bake and makes this a cozy, familiar dish.
- Monterey Jack Cheese – Melts smoothly into the pasta layers, giving a creamy texture and mild flavor.
- Mozzarella Cheese – Offers that stretchy, melty goodness everyone loves in baked pasta dishes.
- Fresh Basil – A bright, fresh garnish that finishes the dish with color and flavor.
How To Make
And with all of our ingredients assembled, I think we’re ready to make this Spaghetti and Meatballs Casserole. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 375 degrees F. Then line a baking sheet with foil, place a wire rack on top, and lightly coat the rack with cooking spray.
- In a large bowl, mix together the beef, sausage, egg, bread crumbs, grated onion, Parmesan, pepper, garlic powder, and ½ teaspoon of the salt. Shape the mixture into meatballs about 1¾ inches wide, then arrange them on the prepared rack.
- Bake the meatballs for 10 minutes. Remove from the oven and set aside. Lower the oven temperature to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Warm the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook for five to six minutes, stirring often, until they begin to soften. Stir in the mushrooms and garlic and cook for another two to three minutes.
- Pour in the marinara sauce, sugar, and the remaining ½ teaspoon of salt. Stir well, then add the cooked spaghetti, 1½ cups of the Monterey Jack, and ½ cup of the mozzarella. Mix until the pasta is evenly coated.
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- Transfer the pasta mixture to the prepared baking dish. Arrange the meatballs on top, then sprinkle with the remaining Monterey Jack and mozzarella. Cover the dish with foil.
- Bake for 20 minutes. Remove the foil and continue baking for about 10 minutes or until the cheese is melted and bubbly. Garnish with fresh basil before serving, if you like.
And with that, your Spaghetti and Meatballs casserole is ready to be served and enjoyed.
Frequently Asked Questions
What cheeses can I use if I don’t have Monterey Jack?
Mozzarella, provolone, or fontina melt beautifully, and a little extra Parmesan adds a salty bite. Shred your own cheese for the best melt and fewer clumps.
What’s the best way to freeze and reheat this casserole?
Assemble but don’t bake. Wrap well and freeze up to two months. Thaw in the fridge overnight, then bake at 350°F until hot and bubbly, about 35 to 45 minutes. If baking from frozen, keep it covered and plan for 60 to 75 minutes baking time before uncovering to brown the cheese.
Can I lighten this recipe without losing flavor?
Yes, you could use turkey sausage or lean ground turkey, part-skim mozzarella, and also add extra mushrooms or bell peppers. Season well and finish with fresh basil to keep it bright.
More Pasta Dishes You’ll Love
- Cajun Chicken Pasta
- Lemon Asparagus Pasta
- Broccoli Pesto Pasta
- Chicken Apple Sausage One Pan Pasta
- Lemon Ricotta Pasta
I hope you’re excited to try this Spaghetti and Meatballs Casserole. It’s a simple recipe, but the flavors are layered in such a way that this classic dish is taken to the next level. I think you’ll agree. Once you make it, I’d sure love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Spaghetti and Meatball Casserole
Ingredients
- ½ pound ground beef
- ½ pound ground mild Italian sausage
- 1 egg
- ⅓ cup seasoned bread crumbs
- ¼ cup finely grated onion
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 8 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 5 cups marinara sauce
- 1 tablespoon sugar optional
- 16 ounces spaghetti cooked until just tender
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded mozzarella cheese divided
To serve:
- Fresh basil
- Additional marinara sauce optional
Instructions
- Begin by preheating your oven to 375 degrees F. Then line a baking sheet with foil, place a wire rack on top, and lightly coat the rack with cooking spray.
- In a large bowl, mix together the beef, sausage, egg, bread crumbs, grated onion, Parmesan, pepper, garlic powder, and ½ teaspoon of the salt. Shape the mixture into meatballs about 1¾ inches wide, then arrange them on the prepared rack.
- Bake the meatballs for 10 minutes. Remove from the oven and set aside. Lower the oven temperature to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Warm the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook for five to six minutes, stirring often, until they begin to soften. Stir in the mushrooms and garlic and cook for another two to three minutes.
- Pour in the marinara sauce, sugar, and the remaining ½ teaspoon of salt. Stir well, then add the cooked spaghetti, 1½ cups of the Monterey Jack, and ½ cup of the mozzarella. Mix until the pasta is evenly coated.
- Transfer the pasta mixture to the prepared baking dish. Arrange the meatballs on top, then sprinkle with the remaining Monterey Jack and mozzarella. Cover the dish with foil.
- Bake for 25-30 minutes. Remove the foil and continue baking for about 10 minutes or until the cheese is melted and bubbly. Garnish with fresh basil before serving, if you like.
the family loved this will be making again. thanks