Spaghetti and meatballs is already a perfectly respectable supper.
But at some point somebody looked at it and thought:
“This could use another layer of cheese and twenty minutes in the oven.”
Captain Moonboot supports this kind of forward thinking.
This is also a good make-ahead meal: assemble it earlier in the day, refrigerate it, then put it in the oven when you're ready.
⏱️ Recipe Information
Servings: 6 hearty portions
Preparation Time: 20 minutes
Cooking Time: 20–25 minutes (meatballs and spaghetti)
Baking Time: 20–25 minutes
Resting Time: 5 minutes
Total Time: Approximately 65–75 minutes
The cooking time includes preparing the homemade meatballs, cooking the spaghetti and assembling the casserole with tomato sauce, mozzarella and Parmesan cheese.
The final baking time allows the cheese to melt and become golden while everything heats through. Meatballs made with ground beef should reach an internal temperature of 160°F (71°C).
The recipe should provide 6 generous Harriston-sized portions, particularly when accompanied by garlic bread or a garden salad.
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) lean ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jar (about 650–700 mL) tomato pasta sauce
- 1 can (14 oz/398 mL) diced tomatoes, drained
- 1½ cups shredded mozzarella
- ½ cup additional grated Parmesan
Make the Meatballs
Heat the oven to 375°F (190°C).
Combine the ground beef, breadcrumbs, egg, ¼ cup Parmesan, Italian seasoning, garlic powder, salt and pepper.
Mix gently and form into about 18 small meatballs.
Heat the olive oil in a large skillet over medium heat. Brown the meatballs for about 6–8 minutes, turning occasionally.
They don't need to be completely cooked yet; they'll finish in the oven.
Remove them to a plate.
Build the Sauce
In the same skillet, cook the onion for about 4–5 minutes until softened.
Add the garlic and cook another minute.
Pour in the pasta sauce and drained tomatoes.
Return the meatballs to the skillet and simmer gently for about 10 minutes.
At this point, World HQ recommends counting the meatballs.
Not for culinary reasons.
Because people wander through kitchens.
Prepare the Spaghetti
Cook the spaghetti in salted water for about 2 minutes less than the package directions.
Drain it well.
Don't cook it completely because it's heading into the oven, where it will continue cooking in the sauce.
Overcooking it now produces something Captain Moonboot's Culinary Department refers to technically as noodle mush.
Assemble
Lightly grease a 9 × 13-inch baking dish.
Combine the spaghetti with about half the tomato sauce and spread it in the dish.
Arrange the meatballs over the spaghetti and spoon the remaining sauce over everything.
Scatter the mozzarella and remaining Parmesan over the top.
Bake
Bake uncovered for 20–25 minutes, until everything is bubbling and the cheese has melted.
For a slightly browned cheesy top, broil for another 1–2 minutes.
Let it rest for 5–10 minutes before serving.
🌙 Moonboot Modification: Garlic Bread Emergency
Take a baguette or Italian loaf, slice it lengthwise and spread it with softened butter mixed with minced garlic and a little dried parsley.
Sprinkle with mozzarella or Parmesan if you happen to believe the meal has somehow not yet achieved sufficient cheese.
Bake beside the casserole during its final 8–10 minutes.
Garlic bread is particularly useful for wiping up remaining tomato sauce.
Using one's finger is also effective but receives considerably poorer reviews when company is present.
🫑 Refrigerator Modification
Add sautéed mushrooms, bell peppers, spinach or zucchini to the sauce.
This provides an excellent opportunity to use vegetables approaching the stage where somebody opens the refrigerator and says:
“We should probably do something with those.”
Today is their day.
🌙 Make-Ahead Modification
Assemble the casserole completely, cover and refrigerate it for up to 24 hours.
When you're ready to cook, remove it from the refrigerator while the oven heats, then bake for approximately 30–35 minutes instead.
It also freezes well after baking.
Individual portions can be frozen for those evenings when cooking supper seems like an unreasonable administrative burden.
From the Captain's Log
There's something wonderfully reassuring about putting a giant bubbling dish of spaghetti, meatballs and melted cheese on the table.
Nobody asks:
“What's for dessert?”
They know we've already made several questionable nutritional decisions and dessert remains entirely possible.
Besides, baked spaghetti has another important advantage.
When somebody asks how much you're supposed to eat, there are no individual serving indicators anywhere in the casserole.
That sounds like a design feature to me. 😁🍝
🚨 WORLD HQ FILING NOTICE: Recipe #13 adds a practical pasta/casserole category to Making Salsa: Recipes & Other Bad Decisions from Captain Moonboot, giving us another distinct entry rather than revisiting the salsa, potato, French-toast, soup, breakfast-melt, chicken, dessert, chili, dip, Salisbury-steak or pot-pie departments.