When I think comfort food, my mind immediately goes to bubbling cheese and little meatball islands tucked into a sea of spaghetti — this casserole wraps all that comfort into one glorious dish. I grew up eating messy, saucy bakes at the kitchen table, the smell of garlic and oregano sneaking under the front door, and this recipe hits that same nostalgic, warm spot. It feels like a hug from the oven: caramelized edges, melty strings of cheese, and meatballs that stay tender inside. You’ll love how easy it comes together and how the whole house smells like Sunday supper even if it’s Tuesday.
Quick Facts
- Yield: Serves 6
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
Why This Recipe is Awesome
I love this casserole because it turns simple pantry staples into something cozy and celebratory. You get tender, seasoned meatballs, al dente spaghetti that soaks up sauce without going mushy, and a golden, gooey blanket of mozzarella on top. It reheats beautifully, pleases picky eaters, and makes the kitchen smell like you’ve been simmering sauce all day (even when you haven’t). It’s so forgiving — and honestly, it’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 12 oz spaghetti (about 3/4 of a 16-oz box)
- 1 lb ground beef
- 8 oz sweet Italian sausage, casings removed (or extra ground beef)
- 1 cup plain breadcrumbs
- 1/3 cup milk
- 1 large egg
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tbsp chopped fresh parsley (optional)
- 24 oz jar marinara sauce
- 14 oz can crushed tomatoes
- 2 cups shredded mozzarella
- 2 tbsp olive oil
For the Sauce / Garnish (if applicable):
- Fresh basil leaves for garnish (optional)
- Extra grated Parmesan for serving
How I Make It
Step 1:
I preheat the oven to 375°F and fill a large pot with salted water to boil the spaghetti. While the water heats, I combine the ground beef, Italian sausage, breadcrumbs, milk, egg, Parmesan, minced garlic, salt, pepper, oregano, and parsley in a bowl. I mix with my hands until everything comes together — gentle pressure only, so I don’t overmix and make dense meatballs.
Step 2:
I roll the mixture into uniform 1½-inch meatballs (about 20). For a quick sear and extra flavor, I heat 2 tbsp olive oil in a skillet over medium-high heat and brown the meatballs 1–2 minutes per side until they get color — you’ll hear a satisfying sizzle and smell the caramelizing meat. Browning isn’t strictly necessary, but it adds depth.
Step 3:
I boil the spaghetti until just shy of al dente (about 1–2 minutes less than package directions), then drain and toss with a ladle of the sauce to keep it from sticking. I stir together the marinara and crushed tomatoes in a bowl. In a 9×13 baking dish I spread a thin layer of sauce, add the spaghetti, nestle in the meatballs, and pour the remaining sauce over everything. Sprinkle 1½ cups mozzarella across the top and save the rest for a dramatic finish later.
Step 4:
I bake the casserole uncovered at 375°F for 25–30 minutes until the sauce bubbles at the edges and the cheese melts into a glossy blanket. If you want a golden, slightly blistered top, I switch to broil for the last 1–2 minutes — watch it closely so it doesn’t burn. Check a meatball with an instant-read thermometer: it should register 160°F in the center for ground beef.
Step 5:
I remove the dish and add the remaining mozzarella and a sprinkle of Parmesan, then let it rest for 5–10 minutes so the sauce settles and slices hold together. Garnish with fresh basil, serve steaming, and watch the cheesy strings form as you scoop. That first savory, tomato-scented bite? Totally worth the wait.
Pro Tips
- Make meatballs the same size so they cook evenly — use a small scoop or a tablespoon for consistency.
- If your sauce tastes flat, add a pinch of sugar or a splash of red wine vinegar to brighten it.
- Don’t overcook the pasta before baking; it will finish cooking in the oven and soak up sauce better if slightly underdone.
- Want perfectly brown meatballs without extra oil? Bake them at 400°F for 10–12 minutes before assembling.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap ground beef + sausage for 100% ground turkey or chicken for a lighter version — expect milder flavor and slightly firmer texture.
- Use gluten-free pasta and gluten-free breadcrumbs for a gluten-free casserole; gluten-free pasta sometimes needs a touch more sauce.
- For dairy-free, replace mozzarella with a plant-based shredded cheese and use nutritional yeast in the meatball mix for savory depth.
- Short on breadcrumbs? Use crushed crackers or oats (pulse in a blender) as an easy pantry swap.
Variations & Tips
- Spicy: Add 1/2 tsp crushed red pepper flakes to the sauce or use hot Italian sausage.
- Vegetarian: Make hearty mushroom-walnut “meatballs” or use store-bought vegetarian meatballs and the same assembly.
- Kid-friendly: Leave out red pepper flakes and finely grate veggies (carrot or zucchini) into the meat mixture for sneaky nutrition.
- One-pot shortcut: Brown meatballs and simmer in sauce, then stir in cooked pasta and transfer to the baking dish to finish.
- Cheesy twist: Layer ricotta dollops between spaghetti for a lasagna-meets-spaghetti vibe.
- Creative twist: Add a handful of chopped roasted red peppers or kalamata olives for Mediterranean flair.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the meatballs and assemble the casserole up to the point before baking, cover, and refrigerate for up to 24 hours. Bake from cold, adding an extra 10–15 minutes to the total bake time. You can also freeze the assembled casserole (well wrapped) for up to 3 months; thaw overnight before baking.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a larger roasting pan and add 10–15 minutes to the bake time if the casserole grows deeper.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for bubbling sauce at the edges, a golden cheese top, and a meatball center that reads 160°F on an instant-read thermometer. The spaghetti should feel tender but not mushy.
- What if I don’t have ingredient X?
- If you don’t have fresh garlic, use 1/2 tsp garlic powder; no breadcrumbs? Use crushed crackers or oats. No jarred marinara? Stir tomato paste into crushed tomatoes with a splash of water and season well.
How I Like to Serve It
I serve this casserole with a simple green salad dressed in lemon and olive oil and a loaf of crusty bread for sopping up saucy edges. For drinks, a big pitcher of iced tea or a medium-bodied red wine works beautifully. It fits weeknight dinners, potlucks, or lazy Sunday meals; it always feels like celebration no matter the season.
Notes
- Store leftovers covered in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through or microwave individual portions.
- Safe internal temp for ground beef meatballs: 160°F. Use an instant-read thermometer for accuracy.
Final Thoughts
Closing: Go preheat that oven and make something that smells like home — now go impress someone — or just yourself — with your homemade masterpiece!