Spaghetti and meatballs may be an Italian classic, but the recipe below offers a play on tradition that's perfect for feeding a crowd. The dish can be made up until the baking step and then refrigerated or even frozen until ready to serve. The result is a dish you can prep in advance and reheat for an easy weeknight supper.
The key to ensuring this recipe's success is to take the spaghetti out when it's just a touch underdone. It will continue cooking in the oven, so when it's served, it will be perfectly al dente. Be sure to serve this dish with extra Parmesan on the side for sprinkling!