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Baked Spaghetti and Meatballs Casserole

Baked Spaghetti and Meatballs Casserole

  • Author: Michael
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

An easy, flavorful Baked Spaghetti and Meatballs Casserole featuring plant-based cheese, smoked turkey bacon, and a natural gelling agent for the perfect texture. This comforting dish combines rich savory layers baked until bubbly and golden, perfect for family dinners or meal prepping with minimal fuss and maximum taste.

Ingredients

Pasta and Sauce

  • Spaghetti pasta (quantity as needed for 6 servings)
  • Tomato sauce (natural) – 3 cups
  • Olive oil – 1 tablespoon

Meatballs

  • Ground beef or lamb – 1 pound
  • Smoked turkey bacon, shredded – 4 slices
  • Onion, finely chopped – 1 medium
  • Garlic, minced – 3 cloves
  • Vegetarian Worcestershire sauce – 2 tablespoons
  • Fresh basil, chopped – 2 tablespoons
  • Fresh oregano, chopped – 2 teaspoons
  • Salt – 1 teaspoon
  • Pepper – 1/2 teaspoon
  • Plant-based egg substitute – equivalent of 1 egg
  • Natural gelling agent – 1 tablespoon

Topping

  • Plant-based cheese, shredded – 2 cups

Optional Variations (not included in base recipe)

  • Red pepper flakes – 1/4 teaspoon
  • Smoked paprika – 1/2 teaspoon
  • Diced bell peppers, mushrooms, or spinach – 1 cup total

Instructions

  1. Prepare the Meatballs: In a bowl, combine ground beef or lamb with finely chopped onion, minced garlic, shredded smoked turkey bacon, vegetarian Worcestershire sauce, fresh basil, oregano, salt, pepper, plant-based egg substitute, and the natural gelling agent. Mix thoroughly and shape into even-sized meatballs. Set aside.
  2. Cook the Meatballs: Heat a large skillet over medium heat and sear the meatballs on all sides until browned. Transfer them to a plate and set aside.
  3. Boil the Spaghetti: In a large pot of salted boiling water, cook the spaghetti just until al dente according to package instructions. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
  4. Assemble the Casserole: In a baking dish, layer half of the cooked spaghetti evenly across the bottom. Spread a generous layer of natural tomato sauce over the spaghetti. Arrange the browned meatballs evenly on top. Cover with the remaining spaghetti, add more tomato sauce, and finish with a thick layer of shredded plant-based cheese.
  5. Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 to 10 minutes or until the cheese is melted, bubbly, and lightly golden. The natural gelling agent will help the casserole set without drying out.

Notes

  • Use fresh basil and oregano for brighter, more vibrant flavors.
  • Slightly undercook the spaghetti to avoid mushiness after baking.
  • Cover casserole with foil for the first 20 minutes of baking to retain moisture, then uncover to brown the cheese.
  • Prepare meatballs ahead of time and refrigerate overnight to deepen flavor.
  • Use high-quality or homemade natural tomato sauce for best taste.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American-Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 7g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 45mg

Keywords: baked spaghetti, meatballs casserole, plant-based cheese, smoked turkey bacon, natural gelling agent, comfort food, easy dinner, gluten free

Find it online: https://classicrecipehub.com/baked-spaghetti-and-meatballs-casserole/