Baked Spaghetti and Meatballs Recipe


1/2 Lb Lean Ground Beef
1/4 Lb Italian Pork Sausage
1/2 Cup Panko Bread Crumbs
1/4 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Dried Italian Seasoning
1 Large Egg
1/4 Cup Whole Milk

Baked Spaghetti
16 ounces Spaghetti Noodles – break in half and cook according to package instructions
24-36 ounces Classico Riserva Pasta Sauce*
3 Cups Shredded Mozzarella – divided
1 Cup Shredded Parmesan Cheese


  1. In large bowl, combine all ingredients. (pour milk over the bread crumbs) Mix by hand until just combined, do not over mix. Form into 10-12 golf ball sized meatballs.
  2. Working in two batches, fry in large pan over medium heat. Continually rotate meatballs until all sides are dark brown. Transfer to tray.

Baked Spaghetti
  1. Preheat oven to 375°F
  2. Cook and drain pasta.
  3. Spread half pasta sauce into 9×13 baking dish. Top with half the spaghetti noodles.
  4. Nestle meatballs into pasta then top with 1 cup mozzarella and 1 cup parmesan.
  5. Distribute the remaining spaghetti noodles then evenly spread the remaining sauce.
  6. Top it all with 2 cups mozzarella and a sprinkle of parmesan.
  7. Cover with foil and bake for 40 minutes. Uncover and bake 5 more minutes. (broil 1 minute for browned top – optional)
  8. Serve immediately.

Recipe Notes
*24 ounces for lightly coated noodles. If you prefer a saucier dish go ahead and use 36 ounces of sauce. Or heat up sauce to serve on the side.

Original recipe visit: Baked Spaghetti and Meatballs @

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