Cheesy Spaghetti and Meatball Casserole

a fork and spoon with a serving of noodles hovering over a pot of casserole.

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Cheesy Spaghetti and Meatball Casserole

My spaghetti and meatball casserole combines a creamy semi-homemade sauce with al dente noodles and is topped with melty cheese for a baked version of a family favorite. This pasta casserole is a tasty and simple way to stretch a pound of ground beef.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Appetizer, Main Course

Cuisine: American

Author: Sarah Cook

Equipment

Ingredients

Meatballs

1/2 cup breadcrumbs {plain, Italian, or panko}
2.5 tbsp whole milk
1 lb ground beef
2 cloves garlic {finely minced}
1/4 cup onion {finely minced or grated}
1/2 tsp salt {optional}
1/2 tsp onion powder
2 tsp dried parsley {or 1 tbsp fresh, chopped}
1 egg
1/3 cup Parmesan {finely grated}

Casserole

1 tsp kosher salt
12 oz spaghetti noodles
1 tbsp salted butter
1 tbsp olive oil
1/2 cup diced white onion
4 cloves garlic, finely minced
28 oz marinara sauce
3/4 cup half-and-half
1 cup mozzarella cheese
3/4 cup shredded Parmesan

US Customary - Metric

Instructions

Make the Meatballs

Preheat the oven to 375˚F.
Combine breadcrumbs and milk in a medium bowl. Stir to fully combine and let sit for 3-5 minutes.
1/2 cup breadcrumbs, 2.5 tbsp whole milk

This mixture is called a panade. Yes, I am fun at parties; thanks for asking.

Add the remaining ingredients to the breadcrumb mixture, and mix until just combined. Do not overmix.
1 lb ground beef, 2 cloves garlic, 1/4 cup onion, 1/2 tsp salt, 1/2 tsp onion powder, 2 tsp dried parsley, 1 egg, 1/3 cup Parmesan
Form mixture into 18, 1-inch meatballs.
Line a baking sheet with foil or parchment.
Bake for 15 minutes, then flip and bake for an additional 5-8 minutes. Cook until the internal temperature is 165˚F.
(Final cooking time will depend on the size of your meatballs)

Make and Assemble the Casserole

Once the meatballs have finish cooking, reduce the oven temp to 350˚F.
Bring a saucepan of salted water to a boil.
1 tsp kosher salt
Add the spaghetti and cook for 6-8 min - you don't want to fully cook it. Drain, except for 1/4 cup of pasta water, and set aside.
12 oz spaghetti noodles
In a deep oven-proof skillet, melt the butter, add the olive oil, and saute the onion and garlic until softened.
1 tbsp salted butter, 1 tbsp olive oil, 1/2 cup diced white onion, 4 cloves garlic, finely minced
Stir in the marinara sauce and slowly whisk in the half-and-half. Let the mixture cook down for 2-3 minutes.
28 oz marinara sauce, 3/4 cup half-and-half
Add the cooked/drained spaghetti and stir to coat the noodles with the sauce.

I found that using tongs made this part easier.

Top with the cooked meatballs. Cover the skillet tightly with foil and bake for 30 minutes.

Spray the underside of the foil with cooking spray to keep the casserole from sticking to it.

After 30 minutes, carefully stir the mixture.
1 cup mozzarella cheese, 3/4 cup shredded Parmesan
Top with mozzarella and Parmesan and bake for another 10-15 minutes, or until the cheese is melty and lightly browned. Let rest for 5 minutes before serving.

Nutrition