Baked Spaghetti and Meatballs

Get ready to elevate your pasta game with Baked Spaghetti and Meatballs—a delicious twist on a classic favorite! Cook up whole grain spaghetti until it’s just al dente, then mix it with marinara sauce and a generous sprinkle of gooey mozzarella cheese. Nestle in some fully cooked meatballs and dollops of creamy ricotta, then top it all off with more melty mozzarella. Pop it in the oven and let the magic happen! In just a few minutes, you’ll be greeted with bubbling, cheesy perfection that’s sure to make your taste buds dance. It’s comfort food at its finest—warm, cheesy, and oh-so-satisfying!

Prep Time: 5 min
Cook Time: 20 min

Ingredients:

  • ½ lb whole grain spaghetti
  • 1 jar marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • ½ package frozen meatballs, fully cooked

Directions:

Cook pasta for 1-2 minutes less than package directions. Cook meatballs to package directions.

In the meantime, preheat the oven to 400 F. Toss the spaghetti with marinara and a small handful of shredded mozzarella. Place in a greased 9 x 13 casserole dish. Nestle meatballs and dollops of ricotta throughout the spaghetti. Add extra sauce if needed. Top with more mozzarella cheese and cover with foil. Bake for 10-12 minutes or until bubbling and the cheese is melted and brown.

Other Ways To Prepare This Meal:

Plant-based: Swap the meatballs for chickpeas. Swap ricotta for silken tofu. Use nutritional yeast or shredded vegan shreds instead of mozzarella.

Gluten-free: Use gluten-free spaghetti. Look for gluten-free varieties of frozen meatballs.

Kid-friendly: Serve deconstructed and pair with their favorite fruit.