How to Make an Easy Baked Spaghetti and Meatball Casserole

July 13, 2025
Christina Orso

If you know me, you know I’m a sucker for a classic spaghetti dinner.

It doesn’t hurt that my boyfriend loves cooking Italian food. And I’ve learned a lot from him!

Last week, I decided to mix it up with a fun twist that turned out so good, I had to share.

Enter: my Baked Spaghetti and Meatball Casserole.

It’s cozy, cheesy, loaded with flavor, and the perfect easy dinner for busy weeknights or when you just need something warm and satisfying.

Why I Love This Baked Spaghetti and Meatball Casserole

There’s something about layering good spaghetti, juicy homemade meatballs, and lots of cheese that feels so comforting.

Plus, it’s a great freezer meal, makes killer leftovers the next day, and always gets an A+ from everyone at the dinner table.

This Baked Spaghetti and Meatball Casserole checks all the boxes:

Comforting
Freezer-friendly
Budget-friendly
Packed with flavor
Covered in gooey cheese (obviously)

Ingredients You’ll Need

Here’s what I used to make this delicious casserole. Chances are, you’ve already got most of it in your kitchen:

Spaghetti noodles – The classic base. You can also swap in angel hair, thin spaghetti, or your favorite type of noodle.
Homemade meatballs – Making them from scratch adds major flavor and texture.
Marinara sauce or pasta sauce – Use your favorite jar or a homemade version.
Mozzarella cheese – For that gooey, cheese pull with every bite. The more, the better.
Parmesan cheese – Adds a sharp, salty depth.
Italian seasoning – A simple way to bring in that classic herb blend without having to measure a bunch of separate spices.
Garlic powder, onion powder, black pepper, red pepper flakes (optional) – These add a little somethin’ somethin’.
Olive oil – Used for browning the meatballs and keeping the noodles from sticking.
Large pot of water – For boiling the pasta.
Baking dish or cast iron skillet – Make sure it’s big enough to hold everything!
Aluminum foil – Keeps the top from drying out during baking, then gets pulled for a bubbly, golden finish.
Cooking spray – Helps prevent sticking.
Optional: ricotta cheese, fresh basil, fresh parsley

How to Make the Meatballs

The first thing you want to do is make the meatball mixture. I like to use a combo of ground beef and ground pork for juicy, tender Italian meatballs, but feel free to sub in turkey meatballs if that’s your vibe.

Meatball Ingredients:

1 lb ground beef
1/2 lb ground pork
1/2 cup bread crumbs
1 egg
1/4 cup Parmesan cheese
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp black pepper

Directions:

Combine all ingredients in a large mixing bowl (use clean hands!)
Roll into 1 to 1.5 inch balls
Heat olive oil in a large skillet over medium heat
Brown meatballs until golden on all sides
Set aside (they’ll finish cooking in the oven)

Now, It’s Assembly Time!

Start by boiling your spaghetti noodles in a large pot of water until they’re perfectly al dente. Drain them and toss with a bit of olive oil so they don’t clump, plus a scoop of pasta sauce to get things started.

Next, grab a large bowl and gently mix the noodles with some Italian seasoning and a pinch of red pepper flakes if you like a little heat. This step helps lock in flavor all the way through.

Now it’s time to prep your dish. Give your baking dish (or cast iron skillet, if that’s what you’re using) a light coat of cooking spray so nothing sticks.

Spread the sauced spaghetti noodles across the bottom of the dish in a nice even layer.

Then, nestle in your homemade meatballs right on top. Pour over the rest of your marinara sauce, making sure everything is nice and coated.

And now the best part: pile on your cheeses. I go big with mozzarella, Parmesan, and sometimes a few surprise spoonfuls of ricotta if I want extra creamy bites.

Cover the whole thing with aluminum foil and bake at 375°F for about 20–25 minutes. This lets all the flavors mingle and the cheese get nice and gooey.

Then, for that golden, bubbly top, take the foil off and switch to broil for just 2–3 minutes. But, please, keep an eye on it!

Let it sit for a few minutes before serving (if you can wait).

And that’s it — your baked spaghetti casserole dreams have officially come true!

Tips & Tricks

Don’t skip the pasta water. A few tablespoons in your sauce helps everything cling to the noodles.
Use fresh mozzarella for extra meltiness.
Add chopped fresh basil and parsley after baking for a restaurant-level finish.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in a ziploc freezer bag.