Baked Spaghetti and Meatballs Skillet

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Description

Baked Spaghetti and Meatballs Skillet is the ultimate comfort food – a hearty blend of al dente spaghetti, juicy homemade (or store-bought) meatballs, rich marinara sauce, and gooey melted cheese all baked together in one skillet. It’s a family favorite that combines the nostalgia of spaghetti and meatballs with the coziness of a cheesy pasta bake. Perfect for weeknight dinners, potlucks, or Sunday gatherings!

 Ingredients For Baked Spaghetti and Meatballs Skillet

  • 12 oz (340 g) spaghetti

  • 1 lb (450 g) meatballs (homemade or frozen, cooked)

  • 3 cups marinara sauce

  • 1 cup ricotta cheese (optional, for creaminess)

  • 2 cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp Italian seasoning

  • ½ tsp red pepper flakes (optional)

  • Salt and black pepper, to taste

  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Cook Spaghetti:
    Bring a large pot of salted water to a boil. Cook spaghetti until just al dente (slightly firm). Drain and set aside.

  2. Prepare Skillet Base:
    In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes.

  3. Add Meatballs:
    Stir in the cooked meatballs and let them heat through in the sauce for about 5 minutes.

  4. Combine Pasta:
    Toss in the cooked spaghetti and mix well so that all pasta is coated with the sauce.

  5. Add Cheeses:
    Dollop ricotta cheese over the pasta mixture (if using). Sprinkle evenly with mozzarella and Parmesan.

  6. Bake:
    Preheat oven to 375°F (190°C). Transfer skillet to the oven and bake for 15–20 minutes, until cheese is melted and bubbly with golden edges.

  7. Serve:
    Remove from oven, let cool slightly, and garnish with fresh basil or parsley before serving.

Servings

  • Serves 6 people

 Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 26g

  • Carbohydrates: 45g

  • Fat: 21g

  • Fiber: 4g

  • Sodium: 890mg

  • Sugar: 6g

 Notes

  • Use any type of pasta if spaghetti isn’t available (penne, rigatoni, or fettuccine).

  • If using frozen meatballs, thaw or bake them first before adding to the sauce.

  • For a lighter version, use ground turkey or chicken meatballs.

  • Make it extra cheesy by layering more mozzarella before baking.

 Tips

  • Cook pasta slightly underdone, since it continues cooking in the oven.

  • Use a cast-iron skillet for best results – it goes from stovetop to oven seamlessly.

  • Add veggies like spinach, mushrooms, or zucchini for a nutrition boost.

  • Leftovers reheat beautifully – store in an airtight container for up to 3 days.

 Benefits

  • Family-Friendly – loved by kids and adults alike.

  • One-Skillet Meal – less cleanup and easy prep.

  • Balanced Nutrition – protein from meatballs, carbs from pasta, and calcium from cheese.

  • Freezer-Friendly – bake ahead, cool, and freeze portions for quick dinners.

Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble the dish, cover with foil, and refrigerate up to 24 hours. Bake when ready (add 5–10 minutes to bake time).

Q: Can I make it vegetarian?
A: Absolutely – swap meatballs with plant-based or veggie meatballs.

Q: How do I prevent the pasta from getting soggy?
A: Cook pasta al dente and don’t oversaturate with sauce.

Q: Can I freeze baked spaghetti and meatballs?
A: Yes. Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven for best results.

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