Take your spaghetti to the next level with Baked Spaghetti and Stuffed Meatballs.
This dish brings together al dente spaghetti and savory meatballs filled with gooey cheese, all baked to perfection for a satisfying and comforting meal.
Ingredients
- 2 pounds of ground beef
- 1 pound of ground pork
- 1/2 cup of fresh bread crumbs
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion salt
- 2-3 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 egg
- 1/2 cup grated Parmesan
- 1 pound of mozzarella cheese, cubed (some for stuffing the meatballs, some for spreading over the sauce)
Instructions:
Start by combining all the ingredients—except for the mozzarella—in a large bowl. Roll the mixture into 24 large meatballs. As you form each meatball, press a small cube of mozzarella into the center and seal it completely. Trust me, you don’t want any cheese escaping! I found that a little water on your hands helps seal them up tight.
Heat a skillet with some olive or vegetable oil, and brown the meatballs on all sides. Remember, you’re not cooking them through, just browning to lock in that cheesy goodness. Once browned, set them aside.
Now for the rest of the dish:
- 1 pound of spaghetti, linguine, or fettuccine (avoid angel hair or thin spaghetti)
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 jar of marinara sauce (homemade or your favorite store-bought)
- 1 can of diced tomatoes
- 1 16-ounce package of grated mozzarella cheese
Preheat your oven to 375°F. Cook your pasta according to the lowest time suggested on the package, then drain and rinse it under cold water to cool it quickly. In a mixing bowl, combine the pasta, eggs, and grated Parmesan with your hands.
Grease a 9×13 pan and lay the pasta mixture in the bottom to form the crust. Spread the leftover mozzarella cubes on top of the pasta.
In the same bowl (or a clean one), mix together the marinara sauce and diced tomatoes. Feel free to add any extra spices you like. Pour the sauce evenly over the pasta.
Arrange your meatballs on top of the dish. They should fit nicely in four rows of six.
Place the dish on a baking sheet to catch any drips, and bake for 30-45 minutes. Then, sprinkle more mozzarella on top and bake for an additional 15-25 minutes, until the cheese is melted and the meatballs are cooked through. Don’t forget to check that the meatballs are fully cooked!
Once done, let the dish rest for 15 minutes before serving. The egg in the pasta will help it set, so it’ll cut into perfect slices, just like cake.
This meal is a true crowd-pleaser, and it’s easy to tweak to your taste. Love ricotta? Feel free to add a layer on top of the marinara. It also freezes beautifully, and the leftovers are even better the next day—guaranteed!
This hearty dish will fill you up, and don’t be surprised if you have to loosen your belt a notch. Enjoy!
Your “never-leaving-another-meatball-unstuffed” chefwannabe!