This recipe has become a great success over at Joy In Every Season! It has received lots of wonderful comments from readers – let’s have a look at what they’ve had to say about it:
My family loves baked spaghetti! I usually make it from left over “regular ” spaghetti … I use a loaf pan to bake it in. You could use any casserole dish if you’re concerned about your cast iron skillet. I’ve used my cast iron for so many things, practically everything .. .and they’re holding up great! (Handed down from my grandma, too)
I haven’t heard of baked spaghetti before but I’m a big pasta fan and this looks delicious! Can’t wait to try it.
It looks so delicious. I have never made baked pasta and would love to try this recipe. Thank you for sharing.
- Meatballs (I used about 1½ doz homemade meatballs)
- 24 oz jar marinara sauce (I used San Marzano Sauce)
- ½ yellow onion (diced)
- 3 cloves garlic (crushed)
- 1 tsp Italian seasoning
- 2 TBSP olive oil
- ¾ # spaghetti noodles
- 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
- ½ cup grated parmesan
Preheat oven to 350 degrees.
In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue until onions are tender. Add cooked meatballs, marinara sauce and tsp Italian seasoning.
Heat over med/low heat for about 20-30 minutes.
Cook spaghetti noodles according to package directions (al dente).
With large slotted spoon, scoop meatballs from sauce and set aside. Scoop cooked spaghetti into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Add the meatballs on top of spaghetti. Top with grated cheese.
Bake for about 20-30 minutes or until hot and bubbly.
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Quick Tip: Instead of spaghetti you can use your favorite pasta noodles.
Thanks to Joy in Every Season for this delicious Italian-inspired meal idea!