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Cast Iron Baked Spaghetti and Meatballs Recipe

Cast Iron Baked Spaghetti and Meatballs

Homemade beef meatballs, marinara sauce, spaghetti, and mozzarella bake together in a 12-inch cast-iron skillet for a hearty family dinner. The skillet moves from stovetop to oven, keeping cleanup simple and flavor plentiful.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound Ground beef, preferably 80-85% lean
  • 1 large Large egg
  • 1/2 cup Italian-seasoned breadcrumbs or plain breadcrumbs
  • 1/4 cup Finely grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 2 tablespoons or 2 teaspoons Fresh parsley, chopped, or dried parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Spaghetti
  • 2 tablespoons Olive oil
  • 1 small Small yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 24 ounces Marinara sauce
  • 12 ounces Dried spaghetti
  • 1/2 cup Reserved pasta water
  • 1 cup Shredded low-moisture mozzarella
  • 1/4 cup Grated Parmesan cheese
Garnish
  • 1 tablespoon Fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Combine the ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper just until mixed.
  2. Shape the mixture into approximately 18 to 20 meatballs, each about 1 1/2 inches in diameter. Keep the mixture loose rather than compacting it.
  3. Heat the olive oil in a 12-inch cast-iron skillet over medium heat. Brown the meatballs in batches for about 6 to 8 minutes, turning several times, then transfer them to a plate.
  4. Cook the onion in the skillet for 3 to 4 minutes. Add the garlic and cook for about 30 seconds before pouring in the marinara sauce.
  5. Return the meatballs to the skillet and simmer gently in the sauce for 8 to 10 minutes. Meanwhile, cook the spaghetti in salted boiling water until 2 minutes short of the package's al dente time.
  6. Drain the spaghetti, reserving 1/2 cup of pasta water. Toss the spaghetti with the sauce in the skillet, adding a little reserved water if needed, then arrange the meatballs throughout.
  7. Sprinkle the mozzarella and Parmesan over the top. Bake for 15 to 20 minutes, until the cheese is melted and bubbling and the meatballs reach 160°F internally.
  8. Rest the skillet for 5 to 10 minutes before serving. Finish with chopped basil or parsley.

Notes

Mix the meatballs lightly so they stay tender, and par-cook the spaghetti so it finishes in the sauce without becoming mushy. Use a well-seasoned or enameled cast-iron skillet, and do not store leftover tomato sauce in bare cast iron for an extended period.