Spaghetti and Meatball Casserole Recipe
This hearty spaghetti and meatball casserole brings tender pasta, savory beef-and-Italian-sausage meatballs, and marinara together under a bubbling layer of Monterey Jack and mozzarella. It’s an Italian-American comfort-food favorite that serves a crowd and can be garnished with fresh basil and extra marinara.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Meatballs
- ½ pound ground beef
- ½ pound ground mild Italian sausage
- 1 egg
- ⅓ cup seasoned bread crumbs
- ¼ cup finely grated onion
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
Pasta and Sauce
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 8 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 5 cups marinara sauce
- 1 tablespoon sugar (optional)
- ½ teaspoon salt
- 16 ounces spaghetti, cooked until just tender
Cheese and Garnishes
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded mozzarella cheese, divided
- Fresh basil, for garnish (optional)
- Additional marinara sauce, for serving (optional)
Instructions
- Prepare the oven and baking sheet.
Preheat the oven to 375°F. Line a baking sheet with foil, set a wire rack on top, and lightly coat the rack with cooking spray.
- Shape the meatballs.
In a large bowl, combine the ground beef, Italian sausage, egg, bread crumbs, grated onion, Parmesan, black pepper, garlic powder, and ½ teaspoon of the salt. Shape into meatballs about 1¾ inches wide and arrange them on the prepared rack.
- Bake the meatballs.
Bake the meatballs for 10 minutes, then remove them from the oven and set aside. Reduce the oven temperature to 350°F and lightly grease a 9 × 13-inch baking dish with cooking spray.
- Cook the vegetables.
Warm the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook for 5–6 minutes, stirring often, until beginning to soften. Stir in the mushrooms and minced garlic and cook for another 2–3 minutes.
- Combine the sauce, pasta, and cheese.
Pour in the marinara sauce and stir in the sugar, if using, and the remaining ½ teaspoon of salt. Add the cooked spaghetti, 1½ cups of the Monterey Jack, and ½ cup of the mozzarella. Mix until the pasta is evenly coated.
- Assemble the casserole.
Transfer the pasta mixture to the prepared baking dish. Arrange the meatballs on top and sprinkle with the remaining Monterey Jack and mozzarella. Cover the dish with foil.
- Bake and serve.
Bake at 350°F for 25–30 minutes. Remove the foil and bake for about 10 minutes more, until the cheese is melted and bubbly. Garnish with fresh basil, if desired, and serve with additional marinara sauce.
Notes
- Cook the spaghetti just until tender; it will continue cooking as the casserole bakes.
- The sugar is optional and can be added to balance the acidity of the marinara sauce.
- For easier serving, let the casserole rest for about 5 minutes after baking.
- Fresh basil and extra marinara sauce are optional garnishes.
