Baked Spaghetti and Meatballs

Cheesy Baked Spaghetti and Meatballs is the ultimate all-in-one comfort food dinner. Spaghetti, cherry tomatoes, chopped onions, fresh basil, and tomato sauce are combined right in the baking dish with juicy seasoned meatballs and topped with a blanket of melted mozzarella cheese.

As it bakes, the raw pasta absorbs the rich tomato sauce and savory juices from the meatballs, resulting in perfectly tender spaghetti infused with deep flavor. It is an effortless “dump-and-bake” meal, making it an ideal solution for busy weeknight dinners and family gatherings.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Servings: 4–5 portions

Ingredients

• 250g (9 oz) spaghetti (uncooked)
• 500g (1.1 lbs) seasoned meatballs (beef, chicken, or mixed)
• 1 cup canned tomato sauce (or marinara)
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 tbsp extra virgin olive oil
• 1–2 cups hot water or broth (enough to cover the pasta)
• 1½ cups shredded mozzarella cheese
• 1 tbsp fresh basil, finely chopped (plus extra for garnish)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Assemble the Spaghetti & Sauce Base

Preheat your oven to 190°C (375°F). Place the uncooked spaghetti into a large, deep baking dish. Add the halved cherry tomatoes, finely chopped onion, chopped fresh basil, tomato sauce, extra virgin olive oil, salt, and black pepper. Pour in the hot water and gently mix until the spaghetti and ingredients are submerged and distributed evenly.

2. Add the Meatballs

Arrange the seasoned meatballs evenly across the top of the spaghetti mixture, pressing them down slightly into the liquid so they cook evenly.

3. Top with Mozzarella

Sprinkle the shredded mozzarella cheese evenly over the meatballs and pasta layer.

4. Bake Covered, Then Crisp

Cover the baking dish tightly with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking uncovered for an additional 10 to 15 minutes, or until the pasta is completely tender, the meatballs are cooked through, and the mozzarella is melted, bubbling, and golden brown.

5. Rest and Serve

Remove from the oven and let the dish rest for 5 minutes so the pasta absorbs any excess liquid and the sauce thickens. Garnish with fresh basil leaves and serve hot!

Helpful Cooking Tips

• Submerge the Spaghetti: Make sure the spaghetti strands are well spread out and covered by the liquid before baking so the pasta cooks evenly without drying out.
• Tightly Seal with Foil: Trapping the steam with foil during the first part of baking is essential to cook the raw pasta and keep the meatballs juicy.
• Resting Time Matters: Letting the dish sit for a few minutes after taking it out of the oven helps the sauce set and makes serving much cleaner.

Tasty Customization Ideas

• Veggie Loaded: Add diced bell peppers, sliced mushrooms, baby spinach, or minced garlic to the tomato base before baking.
• Extra Cheese Finish: Sprinkle freshly grated Parmesan cheese or Pecorino Romano over the mozzarella before the final bake.
• Spicy Kick: Add dried oregano and a pinch of red chili flakes to the tomato sauce for an Italian arrabbiata flavor.

Serving Suggestions