Baked Spaghetti and Meatballs Recipe
Baked spaghetti and meatballs is a delicious and cheesy twist on a classic. This comforting dish is a favorite!
Servings: 6
Calories: 1159kcal
Ingredients
For the meatballs:
- 3/4 c. breadcrumbs
- 1/4 c. milk or buttermilk
- 1 egg lightly beaten
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1/3 c. parmesan cheese
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. ground black pepper
- 2 tbsp. olive oil
Remaining ingredients:
- 1 lb. spaghetti
- 3 cloves garlic minced
- 24 oz. marinara sauce
- 2 c. mozzarella cheese grated, divided
- 1/2 c. grated parmesan cheese divided
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the breadcrumbs and milk. Let sit for 4 minutes, then whisk in the egg. Add the beef, pork, cheese, garlic powder, Italian seasoning, salt, onion powder, and black pepper. Mix gently until combined. Do not overmix.
- In a large skillet set over medium heat, add the olive oil. When the oil is hot, form the mixture into meatballs and place into the skillet to cook. Brown on all sides. The meatballs should be fully cooked.
- Meanwhile, cook the pasta according to the package's directions. Drain and set aside.
- Remove the meatballs from the skillet and transfer to a lined plate. Add the garlic and sauté until fragrant. Pour in marinara, return the meatballs to the skillet. Simmer on medium low heat for 15 minutes.
- Stir in cooked spaghetti, along with 1/2 cup of the mozzarella and 1/4 cup of the parmesan cheese.
- Sprinkle remaining cheeses over top. Place in the oven and bake for 30 minutes.
- Remove from the oven and allow to set for 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 1159kcal | Carbohydrates: 90g | Protein: 66g | Fat: 59g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 2228mg | Potassium: 1070mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1372IU | Vitamin C: 9mg | Calcium: 912mg | Iron: 7mg