Baked Spaghetti and Meatballs

This bubbly baked spaghetti and meatballs packs all the cozy flavors of an Italian-American Sunday supper into one easy skillet The golden cheese top seals in saucy noodles and juicy meatballs creating the kind of comfort dish my family requests every time winter rolls in

I first made a version of this for a birthday dinner and every plate came back clean Now it is my most reliable recipe when I want everyone happy around the table

Ingredients

• Homemade meatballs: about one and a half dozen Fully cooked meatballs keep things speedy and you control the flavor Look for moist not overworked meat
• Marinara sauce: Choose a high quality jar or homemade Fresh tomato flavor makes a difference Avoid sauces that taste of sugar or preservatives
• Yellow onion, diced: Adds sweetness to balance the acidity of the tomatoes Choose onions that feel firm and smell fragrant
• Garlic cloves: Gives the sauce warmth and depth Fresh garlic is best and should feel heavy tight and not sprouting
• Italian seasoning: Blends dried herbs for classic flavor Dried herbs should smell fragrant not dusty for the most impact
• Olive oil: For sautéing and adding richness Use extra virgin for best taste and aroma
• Spaghetti noodles: Choose your favorite brand and aim for bronze cut pasta for the sauce to cling well
• Grated cheese: Half mozzarella half colby jack delivers creamy melt and extra flavor Grate from a block for better melting
• Parmesan cheese: Real parmigiano reggiano will melt into nutty cheesy bliss Look for a wedge instead of pre shredded

Step-by-Step Instructions

Sauté the Onions and Garlic:

Warm olive oil in your large skillet over medium low heat Once shimmering add diced onions Cook slowly for eight to ten minutes stirring often until soft and lightly golden Toss in the crushed garlic and cook for another minute until fragrant This gentle cook coaxes out sweetness instead of harsh bite

Simmer the Sauce with Meatballs:

Nestle the cooked meatballs into the skillet Add the marinara sauce and sprinkle in the Italian seasoning Stir gently making sure everything is coated Heat gently over medium low for about twenty minutes so the meatballs soak up flavor and the sauce thickens

Cook and Prepare the Pasta:

Bring a separate large pot of salted water to a boil Drop in the spaghetti noodles and cook until just shy of al dente usually two minutes less than the box says Scoop out half a cup of the pasta water before draining

Combine Pasta and Sauce:

With a slotted spoon remove the meatballs set aside Gently transfer the cooked spaghetti straight from the pot into the skillet of warm sauce Pour in a half cup of reserved pasta water Toss until every strand is silky with sauce

Assembly and Cheese Layering:

Place meatballs evenly on top of the pasta Scatter the grated mozzarella colby jack and parmesan over everything making sure to get cheese into the edges This ensures every bite has gooey cheese

Bake to Finish:

Move the skillet to a preheated oven at three hundred fifty degrees Bake for twenty to thirty minutes until the cheese is deeply golden and bubbling Take it out when you see those gorgeous brown cheesy spots Let rest a few minutes before serving

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My favorite part is piling on the cheese no one ever complains in my house about the extra melty edges My youngest always camps out by the oven just to be the first to scoop a corner

Storage Tips

Leftovers keep well in the fridge for up to four days Let the skillet cool completely before covering with foil or transferring to airtight containers When reheating add a splash of water to keep things saucy and cover so it does not dry out You can also freeze tightly covered in a freezer safe dish up to two months Thaw overnight and reheat at three hundred degrees uncovered until hot

Ingredient Substitutions

You can swap ground turkey or chicken meatballs if you want to lighten things up Fresh basil or a dash of red pepper flakes can change the flavor profile Slightly undercooked dried pasta is the best option as gluten free can go too soft but with care it works too If you do not have parmesan pecorino romano is a delicious sub

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Serving Suggestions

A crisp green salad and some garlic bread turn this into a feast children love A simple roasted broccoli or brussels sprouts side will cut the richness For a weekend treat serve with a bold red wine and a big family table

Cultural Context

Baked spaghetti with meatballs is a classic hybrid of Italian American comfort foods often found in community suppers and church potlucks It is a dish that invites sharing and improvisation making it just as satisfying for everyday dinner as for celebrations

Recipe FAQs

→ Can I use store-bought meatballs for this dish?

Absolutely, both homemade and store-bought fully cooked meatballs work well and save time.

→ What cheeses melt best for the topping?

A blend of mozzarella and colby-jack gives a creamy, stretchy topping, while parmesan adds richness.

→ How do I prevent the pasta from overcooking?

Under cook the noodles by about 2 minutes before baking so they absorb sauce and finish perfectly in the oven.

→ Can I use a different pasta instead of spaghetti?

Yes, penne or rigatoni also hold up well with the sauce and meatballs during baking.

→ How can I make the sauce more flavorful?

Sautéing onion and garlic in olive oil before adding sauce enhances depth and brings out natural sweetness.