Description
This easy Baked Spaghetti and Meatballs recipe combines perfectly seasoned meatballs with tender spaghetti and a rich tomato sauce (natural), topped with melted plant-based cheese. It is a warm, comforting, and flavorful one-dish meal ideal for family dinners or cozy nights in. The recipe uses simple pantry staples and offers customizable variations to suit your taste and dietary preferences.
Ingredients
Scale
Meatballs
- 1 lb ground beef or lamb
- 1 cup bread crumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp vegetarian Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
Spaghetti
- 12 oz spaghetti (whole wheat or classic)
- Olive oil, drizzle to prevent sticking
- Salt, for boiling water
Tomato Sauce
- 3 cups tomato sauce (natural)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Topping & Garnish
- 1 1/2 cups shredded plant-based cheese (such as mozzarella-style)
- Fresh parsley, chopped (for garnish)
- Optional: chopped fresh basil, crushed red pepper flakes
Instructions
- Prepare the Meatballs: In a large bowl, combine ground meat, bread crumbs, egg, minced garlic, finely chopped onion, fresh parsley, vegetarian Worcestershire sauce, salt, and pepper. Mix gently until just combined to keep the meatballs tender. Shape into evenly sized balls and set aside.
- Brown the Meatballs: Heat a skillet over medium heat with a splash of olive oil. Brown the meatballs on all sides until golden but not fully cooked to lock in flavor and ensure they stay juicy after baking.
- Cook the Spaghetti: Bring salted water to a boil and cook the spaghetti until just al dente. Drain and toss lightly with a drizzle of olive oil to prevent sticking, preparing it for layering with sauce and meatballs.
- Prepare the Sauce: In a pot, simmer tomato sauce (natural) with minced garlic, onion, a splash of apple cider vinegar, salt, and pepper. Stir occasionally and let the flavors blend well.
- Assemble the Dish: Spread a thin layer of sauce on the bottom of a baking dish. Add half the cooked spaghetti, half the sauce, then scatter the browned meatballs evenly over the top and sprinkle with fresh parsley. Repeat the layers, finishing with sauce and a thick layer of shredded plant-based cheese on top.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with chopped fresh basil or parsley and a sprinkle of crushed red pepper flakes if desired.
Notes
- Do not overmix the meatball ingredients to ensure tenderness.
- Brown meatballs gently and avoid pressing or moving them frequently.
- Reserve some tomato sauce (natural) for serving alongside to add extra moisture.
- Let the baked dish rest before serving to set perfectly.
- Use fresh herbs to brighten the dish and add enhanced aroma compared to dried herbs.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Baked Spaghetti, Meatballs, Plant-based Cheese, Tomato Sauce, Comfort Food, One-Dish Meal, Easy Dinner
