No Boil Baked Spaghetti and Meatballs with Pesto

glass dish with baked spaghetti and fork scooping up noodles.

No ratings yet

No Boil Baked Spaghetti and Meatballs with Pesto

No-Boil Baked Spaghetti with Pesto and Meatballs is a true game-changer! This cheesy, effortless pasta casserole bakes in one dish and makes a perfect family-sized meal.

Cook Time55

Total Time55

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 446kcal

Author: Kate

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
½ 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.

Notes

Tips: If you end up with a few pasta logs, simply pull them apart and stir the noodles back into the sauce. Try stirring around the 20-30 minute mark to avoid pasta logs.

Storage: Refrigerate for up to 3-4 days. For longer storage, you can freeze portions in freezer-safe containers for up to 2 months.

Nutrition