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A serving of baked spaghetti with stretchy melted cheese and a meatball.

Baked Spaghetti and Meatballs

This recipe for baked spaghetti and meatballs is a one-pot dish packed with flavor and perfect for busy nights when you need to save time on cleanup.
The meatballs bake on top of the pasta, adding flavor and richness to the dish. Stretchy, oozy cheese melts over the top, adding even more flavor. Serve it with garlic bread and a salad for an easy dinner.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 354kcal
Author: Dahn Boquist

Ingredients

For the Meatballs

  • ¾ cup breadcrumbs or crushed crackers
  • 1 egg
  • ⅓ cup chicken broth
  • ½ cup grated Parmesan cheese
  • ½ package onion soup mix
  • 1 pound lean ground beef

For the Cheesy Baked Spaghetti

  • 16 ounces dry spaghetti
  • 2 tablespoons olive oil
  • 1 24 ounce jar of marinara sauce
  • 3 cups chicken broth
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon crushed red pepper flakes.
  • 1-½ cups shredded Mozzarella cheese
  • 2 to 3 sprigs fresh basil chopped

Instructions

  • Preheat the oven to 400°F and spray a 13x9 inch baking dish with non-stick spray. 
  • Mix the Meatballs (or use frozen meatballs)
  • Add the breadcrumbs, egg, and chicken broth to a large bowl and let the breadcrumbs soak for a few minutes. 
  • Stir in Parmesan and onion soup mix then add the ground beef and mix gently until well combined. 
  • Form the mixture into 15 to 18 meatballs (about 1-½ inches big). Set the meatballs aside.

Assemble the Baked Spaghetti

  • Spread the dry pasta into the baking dish and drizzle olive oil over the top. Pour the marinara sauce and chicken broth over the noodles. Add the Parmesan cheese, Worcestershire, garlic powder, Italian seasoning, salt, and crushed red pepper flakes. 
  • Use tongs to lift the pasta and toss the mixture until well combined. Make sure the sauce completely coats the pasta and gets to the bottom of the casserole dish.
  • Arrange the meatballs on top of the pasta. Cover the dish tightly with aluminum foil. Bake, covered for 35 minutes then remove the aluminum foil and give everything a good stir.
    Wiggle the tongs between the meatballs and scrape the bottom and sides of the dish. Twist the tongs a bit to make sure the sauce falls between and under the pasta. 
  • Return the dish to the oven and bake uncovered for an additional 15 minutes.
  • Top the dish with Mozzarella cheese and bake for another 5 to 8 minutes or until the cheese is melted. Sprinkle chopped basil over the top and serve. 

Nutrition

Serving: 1 | Calories: 354kcal | Carbohydrates: 38g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 796mg | Fiber: 2g | Sugar: 3g