Baked Spaghetti and Meatballs

By Ellie

4 Person

60 Minutes

0 Calories

This baked spaghetti has both Alfredo and Marinara Sauces along with giant meatballs perfect for Italian Night. You can’t go wrong with spaghetti and meatballs, it’s a classic. But when you toss the cooked spaghetti in the most creamy alfredo and top with lots of mozzarella cheese and bake for 25 minutes now we’re talkin’! Seriously…if you want to win friends and influence people, this baked spaghetti is just the ticket.

Ingredients

For the Italian Meatballs:

2 tbsp. fresh flat leaf parsley chopped
pinch black pepper
1 tsp. salt
1/2 tsp. garlic salt
4 tbsp. grated parmesan
1 cup Italian bread crumbs
4 slices of Italian bread 5 ounces
2 eggs whisked
1 lb ground pork if you can only get a pound, save half in the freezer
1 lb ground chuck 85/15

For the Alfredo Sauce:

1/2 tsp. pepper
1/2 tsp. salt
2 tsp. garlic minced
1 egg yolk
1/2 cup grated parmesan cheese grated +more to garnish
4 ounces cream cheese
1 cup milk
1 cup heavy cream
4 tbsp. butter

Fresh basil and flat leaf parsley chopped, *optional garnish
2 cups mozzarella cheese shredded
1 jar your favorite Marinara Sauce
1 pound cooked spaghetti

Method

01

For the Italian Meatballs: Preheat oven to 375℉.
02

For the Alfredo Sauce: In a medium-sized saucepan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.
03

(Bring it all together) For the Baked Spaghetti: Preheat oven to 350℉. Fill 6 small foil loaf pans, with the Alfredo, tossed spaghetti. press down on each one to compact it down.
04

For the Italian Meatballs: Soak the Italian bread in cold water for about five minutes, tipping out the excess water. Pull the soft bread apart with your fingers.
05

For the Alfredo Sauce: Stir in cooked pasta and gently toss to combine; season with salt and pepper, to taste.
06

(Bring it all together) For the Baked Spaghetti: Top each mini loaf pan with a hand full of grated mozzarella cheese.
07

For the Italian Meatballs: In a large glass bowl combine the meats, eggs, parsley, dry bread crumbs, garlic salt, parmesan, and salt. Then add the soaked Italian bread.
08

(Bring it all together) For the Baked Spaghetti: Bake for 25 minutes.
09

For the Italian Meatballs: Using a cookie scoop, scoop out this mixture to make the meatballs. Roll each one into a round ball and place it on a tin foil-lined sheet pan.
10

(Bring it all together) For the Baked Spaghetti: In a saucepan, warm up your favorite marinara sauce and toss a few baked meatballs in the sauce for serving (freeze any extra meatballs for later).
11

For the Italian Meatballs: Bake for 15 to 20 minutes or until the meatballs are no longer pink in the middle.
12

(Bring it all together) For the Baked Spaghetti: To serve to add warm marinara to each serving dish, place the individually baked spaghetti on top and top with a few meatballs to go with. Garnish with more parmesan and mozzarella cheese along with sliced fresh flat-leaf parsley and fresh basil. Enjoy!
13

For the Italian Meatballs: In a large pot of boiling salted water, cook pasta until al dente and remove from water and drain well.

Related Tags

Baked Spaghetti and Meatballs

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

For the Italian Meatballs:

2 tbsp. fresh flat leaf parsley chopped

pinch black pepper

1 tsp. salt

1/2 tsp. garlic salt

4 tbsp. grated parmesan

1 cup Italian bread crumbs

4 slices of Italian bread 5 ounces

2 eggs whisked

1 lb ground pork if you can only get a pound, save half in the freezer

1 lb ground chuck 85/15

For the Alfredo Sauce:

1/2 tsp. pepper

1/2 tsp. salt

2 tsp. garlic minced

1 egg yolk

1/2 cup grated parmesan cheese grated +more to garnish

4 ounces cream cheese

1 cup milk

1 cup heavy cream

4 tbsp. butter

Fresh basil and flat leaf parsley chopped, *optional garnish

2 cups mozzarella cheese shredded

1 jar your favorite Marinara Sauce

1 pound cooked spaghetti

03 Method

Step 1

For the Italian Meatballs: Preheat oven to 375℉.

Step 2

For the Alfredo Sauce: In a medium-sized saucepan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.

Step 3

(Bring it all together) For the Baked Spaghetti: Preheat oven to 350℉. Fill 6 small foil loaf pans, with the Alfredo, tossed spaghetti. press down on each one to compact it down.

Step 4

For the Italian Meatballs: Soak the Italian bread in cold water for about five minutes, tipping out the excess water. Pull the soft bread apart with your fingers.

Step 5

For the Alfredo Sauce: Stir in cooked pasta and gently toss to combine; season with salt and pepper, to taste.

Step 6

(Bring it all together) For the Baked Spaghetti: Top each mini loaf pan with a hand full of grated mozzarella cheese.

Step 7

For the Italian Meatballs: In a large glass bowl combine the meats, eggs, parsley, dry bread crumbs, garlic salt, parmesan, and salt. Then add the soaked Italian bread.

Step 8

(Bring it all together) For the Baked Spaghetti: Bake for 25 minutes.

Step 9

For the Italian Meatballs: Using a cookie scoop, scoop out this mixture to make the meatballs. Roll each one into a round ball and place it on a tin foil-lined sheet pan.

Step 10

(Bring it all together) For the Baked Spaghetti: In a saucepan, warm up your favorite marinara sauce and toss a few baked meatballs in the sauce for serving (freeze any extra meatballs for later).

Step 11

For the Italian Meatballs: Bake for 15 to 20 minutes or until the meatballs are no longer pink in the middle.

Step 12

(Bring it all together) For the Baked Spaghetti: To serve to add warm marinara to each serving dish, place the individually baked spaghetti on top and top with a few meatballs to go with. Garnish with more parmesan and mozzarella cheese along with sliced fresh flat-leaf parsley and fresh basil. Enjoy!

Step 13

For the Italian Meatballs: In a large pot of boiling salted water, cook pasta until al dente and remove from water and drain well.

04 Author