Taking Spaghetti to the next level with this Baked Spaghetti and Meatballs.
You can’t go wrong with spaghetti and meatballs, it’s a classic. But when you toss the cooked spaghetti in the most creamy alfredo and top with lots of mozzarella cheese and bake for 25 minutes now we’re talkin’! Seriously…if you want to win friends and influence people, this baked spaghetti is just the ticket. Watch our video to see it all come together.
What you’ll need to make Baked Spaghetti and Meatballs:
- spaghetti
- marinara sauce
- mozzarella cheese
- fresh basil and flat leaf parsley
For the Alfredo Sauce:
- butter
- heavy cream
- milk
- cream cheese
- parmesan cheese
- egg yolk
- minced garlic
- salt
- pepper
For the Meatballs:
- 85/15 ground chuck
- ground pork
- eggs
- italian bread
- italian bread crumbs
- parmesan
- garlic salt
- black pepper
- flat leaf parsley
How to make Baked Spaghetti and Meatballs:
- Preheat oven to 350. Fill 6 small foil loaf pans, with the Alfredo tossed spaghetti. press down on each one to compact it down.
- Top each mini loaf pan with a hand full of grated mozzarella cheese.
- Bake for 25 minutes.
- In a saucepan, warm up your favorite marinara sauce and toss a few baked meatballs in the sauce for serving (freeze any extra meatballs for later).
- To serve add warm marinara to each serving dish, place the individual baked spaghetti on top and top with a few meatballs to go with. Garnish with more parmesan and mozzarella cheese along with sliced fresh flat leaf parsley and fresh basil. Enjoy!
For the Alfredo Sauce:
- In a medium sized sauce pan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.
- Stir in cooked pasta and gently toss to combine; season with salt and pepper, to taste.
For the Meatballs:
- Preheat oven to 375
- Soak the Italian bread in cold water for about five minutes, tipping out the excess water. Pull the soft bread apart with your fingers.
- In a large glass bowl combine the meats, eggs, parsley, dry bread crumbs, garlic salt, parmesan and salt. Then add the soaked Italian bread.
- Using a cookie scoop, scoop out this mixture to make the meatballs. Roll each one into a round ball and place on a tin foil lined sheet pan.
- Bake for 15 to 20 minutes or until the meatballs are no longer pink in the middle.
- In a large pot of boiling salted water, cook pasta until al dente and remove from water and drain well.
How to store and freeze Baked Spaghetti and Meatballs:
Once baked, if you have any leftover, just keep them in the little tins you baked them in and cover with plastic wrap. They will keep for 1-3 days in the fridge. When you are ready to eat, just move the spaghetti to a plate and microwave for 1-2 minutes until heated through. To freeze, you can move them into the freezer in the little tins, just move them to the fridge right before the baking step. They will keep in the freezer up to 3 months. Add 10-15 minutes longer bake time if baking from frozen. These make great freezer meals to enjoy later or to take to family or friends in need.
Mini pans for Baked Spaghetti:
You can make this baked spaghetti in a regular baking pan, or I found these inexpensive disposable mini tin loaf pans at Walmart (5 for 88 cents!) and they worked great. This meal would be great to take to a friend in need.
Marinara in Baked Spaghetti:
If you want to make this spaghetti easier to make, just use our favorite store bought marinara for the pasta. If you really want to take it to the next level, make our delicious Homemade Marinara Sauce. (linked) You will not be disappointed!
What to serve with Baked Spaghetti and Meatballs:
Tasty sides to pair with this spaghetti:
- Bruschetta
- Garlic bread with Homemade Garlic Butter
- Parmesan Garlic Knots
- Loaded Italian Salad
- Shaved Brussels Sprouts Salad
Baked Spaghetti and Meatballs
This baked spaghetti has both Alfredo and Marinara Sauces along with giant meatballs perfect for Italian Night.
Ingredients
- 1 pound cooked spaghetti
- 1 jar your favorite Marinara Sauce
- 2 cups mozzarella cheese shredded
- Fresh basil and flat leaf parsley chopped, *optional garnish
For the Alfredo Sauce:
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup milk
- 4 ounces cream cheese
- 1/2 cup grated parmesan cheese grated +more to garnish
- 1 egg yolk
- 2 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Italian Meatballs:
- 1 lb ground chuck 85/15
- 1 lb ground pork if you can only get a pound, save half in the freezer
- 2 eggs whisked
- 4 slices of Italian bread 5 ounces
- 1 cup Italian bread crumbs
- 4 tablespoon grated parmesan
- 1/2 teaspoon garlic salt
- 1 teaspoon salt
- pinch black pepper
- 2 tablespoon fresh flat leaf parsley chopped
Instructions
For the Italian Meatballs:
-
Preheat oven to 375
-
Soak the Italian bread in cold water for about five minutes, tipping out the excess water. Pull the soft bread apart with your fingers.
-
In a large glass bowl combine the meats, eggs, parsley, dry bread crumbs, garlic salt, parmesan and salt. Then add the soaked Italian bread.
-
Using a cookie scoop, scoop out this mixture to make the meatballs. Roll each one into a round ball and place on a tin foil lined sheet pan.
-
Bake for 15 to 20 minutes or until the meatballs are no longer pink in the middle.
-
In a large pot of boiling salted water, cook pasta until al dente and remove from water and drain well.
For the Alfredo Sauce:
-
In a medium sized sauce pan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.
-
Stir in cooked pasta and gently toss to combine; season with salt and pepper, to taste.
(Bring it all together) For the Baked Spaghetti:
-
Preheat oven to 350. Fill 6 small foil loaf pans, with the Alfredo tossed spaghetti. press down on each one to compact it down.
-
Top each mini loaf pan with a hand full of grated mozzarella cheese.
-
Bake for 25 minutes.
-
In a saucepan, warm up your favorite marinara sauce and toss a few baked meatballs in the sauce for serving (freeze any extra meatballs for later).
-
To serve add warm marinara to each serving dish, place the individual baked spaghetti on top and top with a few meatballs to go with. Garnish with more parmesan and mozzarella cheese along with sliced fresh flat leaf parsley and fresh basil. Enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I’d love to know, when it comes to store bought marinara, what’s your favorite brand, or do you prefer to make your own?
MORE Italian Night recipes we LOVE
That’s it! Try out this version of spaghetti and meatballs and let me know what you think in the comments below!
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