1 lb (450 g) ground beef

1/2 cup (50 g) breadcrumbs

1/4 cup (25 g) grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp olive oil, for frying

12 oz (340 g) spaghetti

3 cups (700 ml) marinara sauce

2 cups (200 g) shredded mozzarella cheese

1/2 cup (50 g) grated Parmesan cheese

1 Tbsp olive oil (to prevent sticking)

1/2 tsp garlic powder

1 tsp Italian seasoning

Optional: fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until combined and shape into 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5–6 minutes (they will finish cooking in the oven). Remove and set aside.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Drain, toss with 1 Tbsp olive oil, and set aside.
Preheat oven to 375°F (190°C). In a large baking dish, spread half of the marinara sauce on the bottom. Add spaghetti and meatballs, then top with remaining sauce.
Sprinkle garlic powder, Italian seasoning, mozzarella, and Parmesan evenly over the top.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is melted and bubbly.
Garnish with fresh basil or parsley before serving.

Use ground turkey or chicken for a lighter version.

Add sautéed mushrooms, onions, or spinach to the spaghetti before baking for extra flavor and nutrients.

For a spicier kick, add crushed red pepper flakes to the sauce.

Can be assembled ahead and stored in the refrigerator or freezer before baking.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.