Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef (or mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil for frying
- For the Casserole:
- 12 oz spaghetti
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil (to prevent sticking)
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- Optional Garnish: Fresh basil or parsley
Instructions
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until combined.
- Roll mixture into 1-2 inch meatballs.
- Heat olive oil in skillet over medium heat. Sear meatballs on all sides about 8 minutes. Meatballs don’t need fully cooked now; they’ll finish in oven.
- Boil spaghetti in salted water 1-2 minutes less than package instructions for al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce on bottom of 9×13-inch baking dish.
- Add half the spaghetti, spreading evenly.
- Arrange seared meatballs over spaghetti.
- Pour remaining marinara sauce over meatballs and spaghetti.
- Sprinkle garlic powder and Italian seasoning over sauce.
- Top with shredded mozzarella and Parmesan cheese.
- Cover dish with foil and bake 15 minutes.
- Remove foil and bake 10-15 minutes more until cheese is melted and golden.
- Let casserole cool 5 minutes. Garnish with fresh basil or parsley, if desired.
- Serve warm and enjoy!
Notes
- Use fresh herbs for garnish to enhance flavor.
- Meatballs can be made ahead and frozen.
- Try adding red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian