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Baked Spaghetti and Meatballs

Baked Spaghetti and Meatballs

  • Author: Jonathan
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Easy Baked Spaghetti and Meatballs recipe combines tender meatballs with perfectly baked spaghetti, luscious natural tomato sauce, and gooey melted plant-based cheese for a warm and satisfying dish. Ideal for family dinners or friendly gatherings, it offers comforting flavors with plant-inspired ingredients and simple preparation.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or plant-based alternative
  • 1/2 cup breadcrumbs
  • 2 tbsp vegetarian Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped

Pasta and Sauce

  • 12 oz spaghetti (gluten-free or whole wheat optional)
  • 3 cups natural tomato sauce with natural gelling agent

Topping

  • 1 1/2 cups shredded plant-based cheese (mozzarella or Parmesan style)
  • Additional fresh parsley or basil for garnish

Instructions

  1. Prepare the Meatballs: In a large bowl, gently combine ground meat or plant-based mixture with breadcrumbs, vegetarian Worcestershire sauce, garlic powder, onion powder, salt, pepper, and fresh herbs. Mix carefully to keep the meatballs tender. Form into uniform-sized balls for even cooking.
  2. Cook the Meatballs: Heat a skillet over medium-high heat and brown the meatballs on all sides until golden. This locks in flavor and creates a nice crust before baking.
  3. Boil the Spaghetti: Cook spaghetti in salted boiling water until just al dente as it will continue cooking in the oven. Drain and set aside.
  4. Assemble the Dish: In a baking dish, gently mix the cooked spaghetti with natural tomato sauce containing natural gelling agent. Arrange browned meatballs evenly on top. Sprinkle with shredded plant-based cheese and optionally scatter fresh herbs over the dish.
  5. Bake to Perfection: Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes until cheese is bubbling and golden and edges become slightly crispy.
  6. Rest Before Serving: Let the baked spaghetti and meatballs rest a few minutes to set flavors and cool slightly for easier serving.

Notes

  • Use a small ice cream scoop to shape uniform meatballs for consistent cooking.
  • Do not overmix the meatball mixture to keep texture tender.
  • Reserve some pasta cooking water to thin the sauce if it becomes too thick before baking.
  • Cover with foil during baking for the first 20 minutes, then uncover to brown the cheese.
  • Serve garnished with fresh parsley, basil, or crushed red pepper flakes for added flavor and color.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 40mg

Keywords: baked spaghetti, meatballs, plant-based cheese, comfort food, easy dinner, gluten-free pasta, vegetarian Worcestershire sauce, natural tomato sauce

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