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Baked Spaghetti and Meatballs
  • Prep
    25 minutes
  • Total
    50 minutes
  • Serving

Baked Spaghetti and Meatballs

 Photo and Recipe courtesy of How Sweet Eats


  • 1 pound lean ground turkey
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 cup Stella Shredded Italian 3 Cheese Blend
  • 1/4 cup seasoned breadcrumbs
  • 2 cups baby spinach, finely chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound bucatini pasta, cooked
  • 1 (24oz) jar marinara
  • 8 ounces Stella Fresh Mozzarella, sliced
  • ½ cup Stella Shaved Parmesan cheese
  • Fresh basil, for garnish




Preheat the oven to 400 degrees F.

Cook the pasta according to the instructions.

In a large bowl, combine the ground turkey, egg, olive oil, garlic, ½ cup Stella Shredded Italian 3 Cheese Blend, breadcrumbs, spinach, basil, parsley, salt and pepper. Gently combine the mixture (don’t overmix!) until it’s combined. Roll the mixture into meatballs about 1-inch in diameter. If you wet your hands slightly, it helps to roll the meatballs!

Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and brown them on all sides. Once browned, transfer the meatballs to a plate.

Pour all but ½ cup of the marinara sauce in the skillet. Add in the cooked pasta noodles. Toss well so they are coated in the sauce. Toss in the remaining ½ cup of the Stella Shredded Italian 3 Cheese Blend and toss. Take the meatballs and nestle them down into the pasta. Top with the remaining sauce. Top with the fresh mozzarella cheese.

Bake for 20 to 25 minutes, until the cheese is golden and bubbly.

Remove and top with the Stella Shaved Parmesan and fresh basil leaves. Serve immediately!