No Boil Baked Spaghetti with Pesto and Meatballs is a game-changer! It's a cheesy, easy pasta casserole that comes together in one baking dish and easily feeds the whole family.
One-pot meals are our go-to, especially when they're family-friendly and full of cheese like this Jerk Shrimp Pasta and French Onion Pasta.
Every time I make this no boil recipe, I'm blown away by how easy it is. It's perfect for nights when you don't have time to stand over the stove and make sure nothing is burning over overcooking.
Jump to:
- Why This No Boil Spaghetti and Meatballs Is a Family Favorite
- Ingredient Notes and Substitutions
- How to Make No Boil Spaghetti with Pesto Step by Step
- Pro Tips
- Serving Suggestions for No Boil Baked Spaghetti and Meatballs
- Storage Tips
- Frequently Asked Questions
- More Pasta Recipes You'll Love
- No Boil Baked Spaghetti and Meatballs with Pesto
Why This No Boil Spaghetti and Meatballs Is a Family Favorite
- All you need is one pan which makes dishes a breeze.
- There is no boiling or stirring required. You dump all the ingredients into a pan and bake. It doesn't get much easier than that.
- It's perfect for hosting friends and family because it's hearty and makes 6-8 servings! Plus it's kid-friendly, who doesn't love baked spaghetti and meatballs?
Ingredient Notes and Substitutions
Half-Length Spaghetti: This is so much easier to layer in the 9x13-inch pan. If you can't find half-length spaghetti, you can break full-length spaghetti in half.
Marinara: Be sure to choose your favorite marinara for this recipe. If you're feeling up for it, try using a homemade marinara instead. You'll need around 3 cups of homemade sauce for this recipe.
Frozen Italian Meatballs: We use meatballs straight out of the freezer because they will be in the oven for about an hour. This is enough time for them to thaw and warm completely without overcooking. You can use raw meatballs instead of cooked but I recommend browning the outsides before adding to the sauce since they can take longer to cook.
Pesto: Using premade pesto saves time, but making your own adds incredible flavor and freshness. For an extra burst of bold, vibrant taste, try making homemade pesto from this Spaghetti al Pesto recipe—it's the perfect complement to the pasta!
See the recipe card for full information on ingredients and quantities.
How to Make No Boil Spaghetti with Pesto Step by Step
Step 1: Preheat the oven to 425 degrees. Place the spaghetti, marinara, water, garlic, and pesto in a 9x13 pan. Stir and make sure no pasta is sticking out of the liquid. When you add the spaghetti, try to do so in 3 layers. Do a thin vertical layer topped by a thin horizontal layer topped by another vertical layer. This will help with sticking.
Step 2: Top with meatballs and do not stir.
Step 3: Cover tightly with foil and bake for 30 minutes.
Step 4: After 30 minutes, remove from the oven, set aside the foil and stir to separate the pasta. If you have a few pasta logs simply separate them easily and place back into the pan. The pasta will be almost done.
Step 5: Stir in parmesan cheese then layer the top evenly with mozzarella cheese. Do not stir after the mozzarella cheese has been added. Bake for 15 minutes.
Step 6: Remove the foil then place back in the oven for an additional 10 minutes to crisp and brown the top or broil on high until the cheese is browned. Once done serve immediately.
Pro Tips
- Make sure to create different layers with the pasta to prevent the spaghetti from sticking as it bakes.
- If you end up with a few pasta logs, pull them apart and stir the noodles back into the sauce.
- To avoid pasta logs remove from the oven and stir around the 20-30 minute mark.
- The no boil pasta will still be firm but don't worry. It will soften the longer it cooks.
Serving Suggestions for No Boil Baked Spaghetti and Meatballs
- For an appetizer, serve guests with Bruschetta Flatbread Pizza or Cauliflower Parmesan. These are great starters to munch on while the spaghetti is baking.
- Butternut Squash Beetroot and Feta Salad and Beet and Cucumber Salad are delicious and light options that accompany the pasta bake well.
- If you love bread as much as we do, serve the no boil spaghetti and meatballs with Air Fryer Cheese Toast or Turkish Bread. They're perfect for scooping up some of that extra sauce.
Storage Tips
To store no boil spaghetti and meatballs, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze portions in freezer-safe containers for up to 2 months. When reheating, cover with foil and warm in the oven or microwave until heated through.
Frequently Asked Questions
Yes! It's very easy with this recipe. The process takes a little longer but it's very effortless. The most important parts are making sure you have enough liquid and the spaghetti doesn't stick.
Not quite. Raw meatballs can take anywhere from 1 1/2 to 2 hours to cook through depending on their size.
It depends. If you're using frozen meatballs this shouldn't happen. If you're using homemade it's possible you didn't have enough binding agent. When meatballs are made with too little breading and egg they're more prone to fall apart.
More Pasta Recipes You'll Love
If you tried this No Boil Baked Spaghetti and Meatballs with Pesto or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
No Boil Baked Spaghetti and Meatballs with Pesto
Ingredients
- 1 16 oz package of half length spaghetti
- 1 24 oz jar of marinara
- 3 cups water
- 1 tablespoon minced garlic
- 2 tablespoons pesto
- 1 26 oz package frozen italian meatballs
- 1/2 cup parmesan
- 1 cup mozzarella
Instructions
- Preheat the oven to 425 degrees. Place the spaghetti, marinara, water, garlic, and pesto in a 9x13 pan. Stir and make sure no pasta is sticking out of the liquid. When you add the spaghetti, try to do so in 3 layers. Do a thin vertical layer topped by a thin horizontal layer topped by another vertical layer. This will help with sticking.
- Top with meatballs and do not stir.
- Cover tightly with foil and bake for 30 minutes.
- After 30 minutes, remove from the oven, set aside the foil and stir to separate the pasta. If you have a few pasta logs simply separate them easily and place back into the pan. The pasta will be almost done.
- Stir in parmesan cheese then layer the top evenly with mozzarella cheese. Do not stir after the mozzarella cheese has been added. Bake for 15 minutes.
- Remove the foil then place back in the oven for an additional 10 minutes to crisp and brown the top or broil on high until the cheese is browned. Once done serve immediately.
Leave a Reply