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Baked Spaghetti and Meatballs Casserole

Baked Spaghetti and Meatballs Casserole

  • Author: Jonathan
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Baked Spaghetti and Meatballs Casserole combines tender spaghetti, flavorful homemade meatballs, savory tomato sauce, and melty plant-based cheese for a comforting and hearty meal. Perfect for family dinners or make-ahead meals, this casserole offers rich Italian flavors and satisfying textures in one easy bake.

Ingredients

Scale

Meatballs

  • 1 lb ground lean meat (beef, chicken, or turkey)
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 1/4 cup plant-based milk
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano, chopped
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • Salt and pepper to taste
  • 2 tbsp olive oil

Spaghetti

  • 12 oz spaghetti (gluten-free if preferred)
  • 1 tbsp olive oil (to toss after cooking)

Tomato Sauce

  • 1 tbsp olive oil
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1 tbsp apple cider vinegar (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano, chopped
  • 1 tsp natural gelling agent
  • Pinch of sugar

Topping

  • 1 cup shredded plant-based cheese (plant-based)

Instructions

  1. Prepare the Meatballs: In a large bowl, mix ground meat with finely chopped onions, garlic, bread crumbs, plant-based milk, fresh basil and oregano, vegetarian Worcestershire sauce (natural), salt, and pepper. Form mixture into evenly sized balls. Heat olive oil in a skillet and brown meatballs on all sides until golden but not fully cooked through. Set aside.
  2. Cook the Spaghetti: Boil spaghetti in salted water until just al dente. Drain well and toss with olive oil to prevent sticking. Set aside.
  3. Make the Tomato Sauce: Using the same skillet, sauté onions and garlic in olive oil until soft and fragrant. Add crushed tomatoes, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), fresh herbs, a pinch of sugar, and the natural gelling agent. Let the sauce simmer gently until it thickens slightly, stirring occasionally to combine flavors evenly.
  4. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large baking dish, combine cooked spaghetti, meatballs, and tomato sauce. Gently mix to evenly coat the spaghetti and meatballs with sauce. Sprinkle shredded plant-based cheese (plant-based) evenly over the top.
  5. Bake Until Bubbling and Golden: Bake uncovered for 25 to 30 minutes, or until the cheese topping is bubbly and golden brown. Let the casserole cool for 5-10 minutes before serving to help it set and to make slicing easier.

Notes

  • Keep meatballs uniform in size for even cooking.
  • Undercook spaghetti slightly to prevent mushiness after baking.
  • Use fresh basil and oregano for best flavor.
  • Allow casserole to rest after baking before serving.
  • Experiment with different plant-based cheeses for varied textures.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 50mg

Keywords: baked spaghetti, meatballs casserole, plant-based cheese, gluten-free casserole, Italian comfort food

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