Baked Spaghetti and Meatballs Lasagna! Want to try making it at home? Here's a recipe to recreate this delicious, cheesy, and hearty dish.
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Ingredients:
For the Meatballs:
1 lb (450g) ground beef
1/2 lb (225g) ground pork (optional, for extra flavor)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic (minced)
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (for cooking)
For the Spaghetti & Sauce:
12 oz (340g) spaghetti
3 cups marinara sauce (store-bought or homemade)
1/2 lb (225g) ground beef (for extra meat in the sauce)
1/2 small onion (finely chopped)
2 cloves garlic (minced)
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
For the Assembly:
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil or parsley (chopped)
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Instructions:
Step 1: Make the Meatballs
1. In a bowl, mix ground beef, pork, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
2. Roll into small meatballs (about 1 inch in diameter).
3. Heat olive oil in a pan over medium heat and brown the meatballs for about 5 minutes (they will finish cooking in the sauce).
4. Set aside.
Step 2: Prepare the Sauce
1. In the same pan, cook chopped onion and garlic until soft.
2. Add ground beef and cook until browned. Drain excess fat.
3. Pour in marinara sauce, Italian seasoning, salt, and pepper.
4. Simmer for 10 minutes, then add meatballs and let cook for another 10 minutes.
Step 3: Cook the Spaghetti
1. Boil spaghetti according to package instructions.
2. Drain and mix with some of the sauce to prevent sticking.
Step 4: Assemble the Dish
1. Preheat oven to 375°F (190°C).
2. In a greased baking dish, layer half of the spaghetti.
3. Add a layer of sauce, half of the mozzarella cheese, and some Parmesan.
4. Repeat with the remaining spaghetti, sauce, and meatballs on top.
5. Cover with the remaining mozzarella and Parmesan cheese.
Step 5: Bake & Serve
1. Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
2. Garnish with fresh basil or parsley.
3. Let cool slightly before slicing.