Ingredients
1 lb Spaghetti noodles
1 jar (24 oz) Your favorite Marinara sauce
12–15 Frozen or pre-cooked meatballs
2 cups Shredded Mozzarella cheese
½ cup Grated Parmesan cheese
1 cup Ricotta cheese (optional, for extra creaminess)
1 tbsp Olive oil
1 tsp Dried oregano or Italian seasoning
Garnish: Fresh parsley or basil.
Instructions
Boil the Pasta: Cook the spaghetti in salted water until very al dente (about 2 minutes less than the box directions). It will finish cooking in the oven. Drain and set aside.
Prep the Skillet: Preheat your oven to 375°F (190°C). Lightly coat a 10 or 12-inch cast iron skillet with olive oil.
Mix: In the skillet (or a bowl first to make it easier), toss the cooked spaghetti with the marinara sauce, meatballs, and Italian seasoning. If using Ricotta, dollop small spoonfuls throughout the mixture and gently fold in.
The Cheese Blanket: Spread the mixture evenly in the skillet. Top with a thick, even layer of Mozzarella and then the Parmesan.
Bake: Place the skillet in the oven for 20–25 minutes. The sauce should be bubbling.
Broil: Switch the oven to “Broil” for the last 2 minutes to get those beautiful golden-brown toasted spots on the cheese, just like in your photo.
Rest: Let it sit for 5 minutes before serving so the sauce thickens up.
Pro Tips for Success
Skillet Magic: If you don’t have a cast iron skillet, a standard 9×13 baking dish works perfectly too, though you won’t get as much “bottom-crust” heat.
Sauce Secret: If the mixture looks a little dry before baking, add ½ cup of pasta water or extra sauce. The noodles will soak up a lot of liquid in the oven.
Meatball Hack: If using frozen meatballs, make sure they are fully thawed before adding them to the skillet so they heat through at the same rate as the pasta.
Flavor Boost: Sauté some fresh garlic and onions in the skillet before adding the pasta and sauce for a more “homemade” tasty
