This hearty spaghetti meatball casserole is the ultimate no-fuss comfort food, combining tender pasta, rich arrabiata sauce, juicy meatballs, and gooey melted mozzarella into one satisfying dish. It’s the perfect solution for busy weeknights when you want something filling, flavorful, and incredibly simple to prepare.
Everything bakes together in one dish, allowing the flavors to meld into a cheesy, saucy masterpiece. Even better, this casserole freezes beautifully, making it ideal for meal prep or saving leftovers for another day when you need a quick and comforting dinner.
Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 5 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Ingredients
- 18 meatballs (homemade or store-bought, thawed if frozen)
- 8 ounces spaghetti
- 1 (24-ounce) jar arrabiata sauce
- 1 cup shredded mozzarella cheese, divided
Directions
- Preheat your oven to 350°F (180°C). Arrange the meatballs on a baking sheet.
- Bake the meatballs for about 15 minutes, just until a light crust forms. They do not need to be fully cooked. Cover and set aside to keep warm.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until just shy of al dente, about 1 minute less than package instructions. Drain well.
- Spread about 1/2 cup of the arrabiata sauce across the bottom of a large casserole dish.
- Layer the cooked spaghetti evenly over the sauce. Arrange the meatballs on top in even rows.
- Pour the remaining sauce evenly over the meatballs and pasta. Sprinkle with 1/2 cup of mozzarella cheese and cover the dish with foil.
- Bake for 20 minutes, then remove the foil. Sprinkle the remaining mozzarella cheese over the top.
- Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes before serving.