Cheesy Spaghetti and Meatball Casserole
Cheesy Spaghetti and Meatball Casserole (Easy Family Favorite Dinner)
If you’re craving a delicious meal that feels like a hug in a baking dish, this Cheesy Spaghetti and Meatball Casserole is about to become your new go-to recipe. It’s packed with homemade meatballs, rich spaghetti sauce, perfectly cooked al dente spaghetti, and layers of gooey mozzarella cheese and parmesan cheese.
This is one of those easy recipes that’s perfect for busy weeknights, but still feels special enough for Sunday family dinners. It’s hearty, comforting, and loaded with flavor—basically everything you want in a spaghetti casserole.
What is Cheesy Spaghetti and Meatball Casserole?
This meatballs casserole is a baked version of classic spaghetti, but with a fun twist. Instead of serving everything separately, the pasta, sauce, and meatballs are combined into one whole dish, then baked until bubbly with lots of cheese on top.
The result? A delicious casserole that’s rich, satisfying, and incredibly easy to serve.
Why You’ll Love This Recipe
- Made with simple ingredients you can grab at your local grocery store
- A great way to feed a crowd
- Perfect for quick dinner nights
- Loaded with melted cheese and flavor
- Easy to prep ahead of time
This is truly the ultimate comfort food—especially if you’re a meatball lover.
Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef
- 1/2 cup Italian bread crumbs
- 1/4 cup water
- 1 egg
- 2 tbsp parmesan cheese, grated
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- olive oil, for frying
Pasta:
- 8 oz spaghetti noodles (cooked to pasta al dente)
- 1 tbsp olive oil
- 1 egg
- 2 tbsp fresh parsley
- 3/4 cup mozzarella cheese
- 1/2 cup parmesan cheese, freshly grated
Topping:
- 28 oz pasta sauce (or homemade marinara sauce)
- 1 1/2 cups mozzarella cheese
- 1/2 cup parmesan cheese
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Buy Now → How to Make Cheesy Spaghetti and Meatball Casserole
Step 1: Preheat and Prep
Preheat your oven to 400°F and lightly coat a large casserole dish or 9×13 baking dish with cooking spray.
Step 2: Make the Meatballs
In a large bowl, combine:
- Ground beef
- Bread crumbs
- Parmesan cheese
- Egg
- Garlic, spices, and seasoning
Mix using clean hands until just combined.
Shape into your own meatballs and chill for about 10-15 minutes so they hold together better.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium heat.
Brown the meatballs until golden. They don’t need to be fully cooked yet.
Drain excess grease and set aside.
Step 4: Cook the Pasta
Bring a large pot of water to a boil and season with kosher salt.
Cook your regular spaghetti until just al dente spaghetti (slightly underdone). This is important so your noodles don’t get mushy during baking.
Drain and toss with a little olive oil.
Step 5: Make the Cheesy Pasta Base
In a separate bowl, whisk together:
- Egg
- Parsley
- Mozzarella cheese
- Parmesan cheese
- A pinch of black pepper
This creates a light creamy sauce that coats the pasta.
Add it to your spaghetti and toss until evenly combined.
Step 6: Assemble the Casserole
Spread the pasta mixture into your prepared baking dish.
Add the meatballs on top, then pour your spaghetti sauce or tomato sauce over everything.
Gently mix so everything is evenly coated without breaking the meatballs.
Step 7: Bake
Cover tightly with aluminum foil and bake at 350°F for 35 minutes.
Step 8: Add the Cheese Topping
Remove the foil and top with:
- Mozzarella cheese
- Parmesan cheese
Return to the oven uncovered for 10 minutes until the cheese is bubbly and perfectly melted cheese.
Step 9: Rest and Serve
Let the casserole sit for 5 minutes before serving so everything sets nicely.
Tips for the Best Spaghetti Casserole
- Use freshly shredded cheese for the best melt
- Keep your pasta slightly undercooked (pasta al dente)
- Add red pepper flakes if you like heat
- Fresh herbs like fresh basil add amazing flavor
- Don’t skip chilling the meatballs—it helps them hold together better while cooking
Variations and Substitutions
- Use frozen meatballs for an even faster easy way
- Swap in homemade marinara sauce for richer flavor
- Add extra italian seasoning to enhance the taste
- Sprinkle crushed crackers on top for texture
You can also switch up the protein or seasoning depending on your own taste, making this recipe super versatile for different preferences.
What to Serve with This Dish
This meatball dinner pairs perfectly with:
- Warm garlic bread
- A crisp caesar salad
- A light simple salad
It’s the perfect meal for any night and works great when you’re hosting or feeding a crowd.
🍝 More Easy Dinner Recipes You’ll Love
If you loved this Cheesy Spaghetti and Meatball Casserole, here are a few more delicious recipes from my site that are perfect for busy weeknights and cozy family dinners:
- Try my Easy Cheesy Baked Ziti – another cheesy pasta favorite loaded with flavor and perfect for a quick dinner.
- My Easy Ground Beef and Noodles is a simple, comforting meal made with pantry staples.
- If you love meatballs, you have to try my Creamy Tuscan Chicken Meatballs – they’re rich, creamy, and absolutely irresistible.
- Looking for something lighter? My Chicken Caesar Pasta Salad is a fresh and easy option.
- And if you’re in the mood for something cozy, my Easy Chicken Enchilada Soup is a reader favorite and so comforting.
These are all great options to keep in your rotation when you need an easy dinner that everyone will love.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4-5 days.
To reheat:
- Microwave individual portions
- Or warm in the oven covered with aluminum foil
It tastes even better the next day, making it a great option for meal prep.
Make-Ahead Tips
If you like to plan ahead, this is a fantastic easy dinner to prep in advance. You can assemble the entire casserole earlier in the day, cover it tightly, and refrigerate until you’re ready to bake.
When you’re ready to cook, just place it in the oven and add a few extra minutes to the bake time if it’s coming straight from the fridge. This makes it perfect for busy weeknights when you don’t have a lot of time to cook from scratch.
Final Thoughts
This Cheesy Spaghetti and Meatball Casserole is everything you want in a dinner recipe—easy, comforting, and full of flavor.
It’s one of those delicious recipes that becomes a staple after the first time you make it. Whether you’re cooking for your family or meal prepping for the week, this easy casserole recipe is always a win.
If you’re looking for a great way to turn everyday ingredients into something special, this dish delivers every single time.
Cheesy Spaghetti and Meatball Casserole
Ingredients
- For the meatballs:
- 1 lb ground beef
- 24 oz spaghetti sauce
- 1/2 cup Italian bread crumbs
- 1/4 cup of water
- 1 egg
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for frying meatballs
- For the pasta:
- 8 oz spaghetti, cooked al dente as it finishes in the oven
- 1 tbsp olive oil
- 1 egg
- 2 tbsp parsley
- 3/4 cup mozzarella cheese
- 1/2 cup parmesan cheese, freshly grated
- For the topping:
- 28 oz pasta sauce
- 1 1/2 cups mozzarella cheese
- 1/2 cup parmesan cheese
Instructions
- Preheat your oven to 350°F and lightly oil a 9×13 inch baking dish.
- Mix beef, breadcrumbs, Parmesan, egg, spices. Shape into meatballs and chill for 15 minutes. Brown meatballs in olive oil until golden. Drain excess grease and set aside.
- bring a pot of salted water to a boil and cook the spaghetti until al dente (about 1-2 minutes under the package’s recommended time).
- Since the pasta will continue cooking in the oven during the final bake, cooking it slightly underdone ensures the finished casserole won’t have mushy noodles.
- Drain the pasta and toss it lightly with a little olive oil to prevent sticking.
- In a small bowl, whisk together the second egg, parsley, 3/4 cup mozzarella cheese, 1/2 cup parmesan cheese, and pepper.
- This mixture acts as a binder that coats the pasta and adds creamy, cheesy richness throughout the casserole.
- I find freshly grated parmesan melts much more smoothly than pre-shredded varieties, which contain anti-caking agents that can affect texture.
- Add the cheese and egg mixture from Step 4 to the cooked pasta and toss until every strand is evenly coated.
- Spread this mixture into the same baking dish you used for the meatballs (no need to wash it—the browned bits add flavor).
- Distribute the cooked meatballs from Step 2 evenly over the pasta, then pour the pasta sauce over everything.
- Stir gently to combine without breaking apart the meatballs.
- Cover the dish tightly with foil.
- Bake the covered casserole at 350°F for 35 minutes, allowing the flavors to meld and the pasta to finish cooking evenly.
- Remove the foil carefully to avoid steam burns, then sprinkle the remaining 1.75 cups of shredded mozzarella and 1/2 cup of parmesan cheese over the top.
- Return to the oven uncovered for 10 minutes until the cheese is melted, bubbly, and lightly golden at the edges.
- For the best stretch and mozzarella quality, I always shred it from a block rather than using pre-shredded—it has better moisture and melts into silky strands.
- Let the casserole rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to portion without everything sliding around on the plate.
Can this recipe be halved?
It sounds wonderfully delicious but too large for my retired family of 2.
Yes this recipe can be cut in half! I would use a 9×9 baking dish for it :).