Baked Spaghetti and Meatball Squares

Name: Baked Spaghetti and Meatball Squares
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) ground beef (80/20 blend), room temperature; ¾ cup (45 g) panko breadcrumbs; ¼ cup (60 ml) whole milk; 1 large egg, beaten lightly; 4 cloves (20 g) garlic, minced; ½ cup (50 g) Parmigiano-Reggiano, finely grated; 1 tsp (6 g) kosher salt; ½ tsp (2½ ml) black pepper, freshly ground; 1 lb (450 g) spaghetti; 48 oz (1360 ml) marinara sauce, divided; 3 cups (340 g) whole-milk mozzarella, shredded; 1 tbsp (15 ml) olive oil; ¼ cup (25 g) Parmigiano-Reggiano, finely grated (optional); 2 tbsp (5 g) fresh basil, roughly torn (optional)

From the MyKitchenBank Kitchen

A hearty casserole of tender spaghetti and homemade beef meatballs baked in a rich marinara sauce and topped with a melted mozzarella crust. Perfect for feeding a crowd or preparing ahead. Cuts into neat, satisfying squares.

Prep: 30 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 35 min
Makes: One 9×13-inch (23×33 cm) casserole (8 generous squares)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Use a 9×13-inch (23×33 cm) baking dish
Have marinara sauce warmed and ready

1
Prepare meatball mixture
- In a large bowl, combine 1.5 lb (680 g) ground beef, 0.75 cup (45 g) panko breadcrumbs, 0.25 cup (60 ml) milk, 1 beaten egg, 4 minced garlic cloves, 0.5 cup (50 g) grated Parmigiano-Reggiano, 1 tsp (6 g) kosher salt, and 0.5 tsp freshly ground black pepper.
- Using your hands, mix gently until just combined—do not overmix, or the meatballs will be tough.
- The mixture should hold together when squeezed.
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Ready when: Mixture is just combined and holds together when squeezed
Tip: Overmixing develops gluten in the breadcrumbs, making meatballs dense; gentle handling keeps them tender.
2
Shape and brown meatballs
- Roll the mixture into 20 meatballs (about 1.5 inches/4 cm each).
- Heat 1 tbsp (15 ml) olive oil in a medium pot over medium-high heat.
- Working in two batches to avoid crowding, brown the meatballs on all sides, about 6–8 minutes total per batch, turning gently to brown evenly.
- The exterior should be deep brown but the interior does not need to be fully cooked.
- Transfer meatballs to a plate.
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Ready when: Meatballs are deep brown on the outside
Tip: Don't move them constantly; let each side develop color undisturbed for 1–2 minutes before turning.
3
Cook spaghetti
- Bring a large pot of salted water to a boil.
- Add 1 lb (450 g) spaghetti and cook for 2 minutes less than the package directs (the pasta will finish cooking in the oven).
- Drain and set aside.
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Ready when: Pasta is tender but still slightly firm to the bite (al dente minus 2 minutes)
Tip: Undercooking prevents mushy pasta after baking; the residual heat and oven time complete the cooking.
4
Assemble casserole base
- Spread 1 cup (240 ml) of the 48 oz (1360 ml) marinara sauce over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Add the cooked drained spaghetti and the browned meatballs to the dish.
- Pour the remaining 32 oz (920 ml) marinara sauce over the pasta and meatballs, stirring gently to distribute evenly.
- The pasta should be mostly submerged in sauce.
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Ready when: Pasta and meatballs are coated with sauce and distributed evenly
Tip: Reserving sauce on the bottom ensures pasta cooks evenly from underneath; stirring gently keeps meatballs intact.
5
Top with mozzarella
- Evenly distribute 3 cups (340 g) shredded whole-milk mozzarella over the top of the pasta mixture, covering the surface completely.
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Ready when: Mozzarella is spread in an even layer
Tip: Spreading evenly ensures every square gets melted cheese topping; don't pack it down.
6
Bake until bubblyOven 350°F / 175°C
- Cover the baking dish with foil (spray the underside with cooking spray to prevent sticking).
- Bake at 350°F (175°C) for 35 minutes.
- Remove the foil and bake uncovered for another 12–15 minutes, until the edges are bubbling vigorously and the mozzarella is melted and lightly golden on top.
- The internal temperature of the meatballs should reach 160°F (71°C).
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Ready when: Cheese is melted and golden, sauce bubbles at the edges, meatballs are 160°F (71°C) internally
Tip: Covering with foil for the first 35 minutes prevents the cheese from browning too fast while the pasta finishes cooking. Remove foil to achieve a golden top.
7
Rest and serve
- Remove the casserole from the oven and let it rest for 15 minutes before cutting.
- This allows the cheese to set slightly, making clean squares.
- If desired, top with 0.25 cup (25 g) additional grated Parmigiano-Reggiano and 2 tbsp (5 g) fresh torn basil.
- Cut into 8 squares (4 across, 2 down) and serve with extra marinara sauce on the side.
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Ready when: Casserole has cooled enough to hold its shape when cut
Tip: Resting is crucial for neat squares; cutting while too hot causes the cheese to slide and sauce to run out.

Good to know

Tips

Undercook the pasta slightly—it will continue to absorb sauce in the oven. Check at the midway point (after 25 minutes) and add 2–3 tbsp of warm water or broth if the casserole looks too dry.
For cleaner cuts, use a very sharp knife or a long serrated bread knife, dipping it in hot water and wiping between cuts to prevent cheese from sticking.
If you prefer a more robust mozzarella flavor, sprinkle 0.5 cup (50 g) shredded smoked mozzarella or gruyere alongside the fresh mozzarella before baking.
Brown the meatballs thoroughly—this develops flavor and helps them hold their shape during baking rather than breaking apart into the sauce.

Make ahead

Assemble the casserole (but do not bake) up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake from cold, adding 10–15 minutes to the baking time. Alternatively, freeze the unbaked casserole for up to 3 months; thaw overnight in the refrigerator before baking, or bake directly from frozen, adding 20 minutes to the total baking time.

Storage & reheating

Refrigerator: Cover and store for up to 4 days. Reheat individual squares, covered, in a 325°F (163°C) oven for 12–15 minutes, or microwave on 50% power for 2–3 minutes. Freezer: Wrap individual squares tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven, covered, for 20–25 minutes.

Substitutions

ground beef (80/20 blend) → Ground Italian sausage (half sweet, half hot, casings removed). Adds herbaceous flavor and richness. Use the same quantity and brown as directed.
whole-milk mozzarella → Low-moisture mozzarella or a 2:1 blend of mozzarella and provolone. Low-moisture varieties prevent excess liquid; provolone adds subtle tanginess.
marinara sauce → Homemade tomato sauce or a mix of crushed tomatoes (28 oz/800 g), tomato paste (2 tbsp/30 g), garlic, and Italian herbs. Use warmed and well-seasoned sauce. Add 1 tsp sugar if too acidic.
spaghetti → Penne, rigatoni, or other short pasta shapes. Short pasta may distribute more evenly; use the same weight and reduce cooking time by 1 minute.