Baked Spaghetti and Meatball Casserole

Baked spaghetti and meatballs in casserole dish.

Baked Spaghetti and Meatball Casserole

This easy to make this meatball pasta bake will have everyone lining up for seconds!

Course Lunch or Dinner

Cuisine Italian

Prep Time 15

Cook Time 40

Servings servings

Calories 392kcal

Author Deb Clark

Equipment

1 9x13 casserole dish

Ingredients

12 ounces spaghetti cooked to al dente and drained
24 ounces marinara sauce
10.5 ounces Golden Mushroom Soup
18 meatballs purchase frozen cooked meatballs
2 cups mozzarella cheese shredded
½ cup parmesan cheese grated
½ cup pasta water

Instructions

Preheat the oven to 350 degrees. Spray casserole dish with non-stick cooking spray, set aside.
Bring a large pot of salted water to boil on the stove. Cook the pasta to al dente, as per package instructions, drain well. Reserving ½ cup pasta water.
Place the cooked pasta to a large mixing bowl. Add the golden mushroom soup and pasta water. Mix to combine, and the pasta noodles into the prepared baking dish.
Place meatballs on top of the pasta (no need to thaw the meatballs). Pour pasta sauce over the meatballs and sprinkled with shredded mozzarella cheese and grated parmesan.
Cover tightly with aluminum foil and bake for 35-40 minutes until hot and bubbly.
Optional - Remove foil and place under broiler for 2-3 minutes until cheese is browned. Enjoy!

Notes

Storage - Refrigerate leftovers for up to 3-4 days in an airtight container. This dish can also be frozen for up to 2 months. Reheat this pasta dish in the oven at 350 degrees until warmed through. Or reheat in the microwave on 50% power in 1-minute increments until warm.

Nutrition