Ingredients
Scale
- 1 lb (450g) spaghetti pasta
- 1 lb (450g) ground beef or turkey
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
- 2 cups marinara or tomato sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Olive oil for sautéing
Instructions
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, onion, garlic, Italian seasoning, salt, and pepper. Form into 12-15 small meatballs. Cook in a skillet with olive oil until browned and cooked through. Set aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain.
- Prepare the Sauce: Sauté chopped onions and garlic in olive oil until fragrant. Add marinara sauce and simmer for 10 minutes.
- Assemble the Dish: Preheat oven to 375°F (190°C). In a large bowl, combine cooked spaghetti, sauce, and half the mozzarella. Fold in the cooked meatballs.
- Bake: Transfer mixture to a greased baking dish. Top with remaining mozzarella cheese. Bake uncovered for 20-25 minutes until bubbly and golden.
Notes
- Use homemade marinara sauce for richer flavor.
- Prepare meatballs a day ahead to enhance flavor melding.
- Do not overcook spaghetti; cook al dente for best texture after baking.
- Try different cheeses like provolone or cheddar for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 125mg