Ingredients
1 lb (450 g) ground beef (or a mix of beef )
½ cup (50 g) breadcrumbs
¼ cup (25 g) grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
For the Casserole:
12 oz (340 g) spaghetti
3 cups (700 ml) marinara sauce
2 cups (200 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
1 tbsp olive oil (to prevent sticking)
½ tsp garlic powder
1 tsp Italian seasoning
Optional Garnish:
Fresh basil or parsley
Instructions
- For the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined. Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, yielding 16-20 meatballs. Heat olive oil in a skillet over medium heat. Add meatballs and brown on all sides for 5-7 minutes. They don’t need to be fully cooked as they will cook through in the oven. Remove from the skillet and set aside. - For the Casserole:
Cook the spaghetti according to the package directions, but reduce cooking time by 1-2 minutes. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in a large baking dish, then add the cooked spaghetti. Pour the remaining marinara sauce over the pasta and toss to coat. Arrange the browned meatballs on top. Sprinkle shredded mozzarella cheese and grated Parmesan over the top. Sprinkle garlic powder and Italian seasoning for extra flavor. - Bake the Casserole:
Cover with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown. - To Finish:
Let the casserole rest for a few minutes before serving. Garnish with fresh basil or parsley and enjoy!
Notes
For a leaner version, use ground turkey or chicken in place of beef.
Feel free to experiment with different cheeses, such as provolone or ricotta, for a creamier texture.
For a vegetarian option, substitute meatballs with plant-based meatballs or lentil meatballs.
Ensure to slightly undercook the spaghetti to avoid it getting too soft while baking.
This dish can be made ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg