Description
This Baked Spaghetti and Meatballs Casserole features tender meatballs made from ground beef or lamb, perfectly cooked spaghetti, and a rich natural tomato sauce enhanced with smoked turkey bacon and fresh herbs. Topped with melted plant-based cheese and baked to golden perfection, this comforting, hearty dish is perfect for family dinners and gatherings. Easy to prepare and full of flavor, it promises a satisfying meal that everyone will love.
Ingredients
Scale
Spaghetti and Meatballs
- 12 ounces spaghetti (regular, whole wheat, or gluten-free)
- 1 pound ground beef or lamb
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon olive oil (for browning meatballs)
Tomato Sauce (natural)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes (natural)
- 4 slices smoked turkey bacon, chopped
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh basil, chopped
- 1 teaspoon natural gelling agent
Toppings and Garnishes
- 1 1/2 cups shredded plant-based cheese (mozzarella-style or mild cheddar-style)
- Fresh basil leaves (for garnish)
- Chopped parsley (for garnish)
- Cracked black pepper (optional)
- Extra virgin olive oil (optional drizzle)
Instructions
- Prepare and Cook the Meatballs: In a mixing bowl, combine ground beef or lamb with minced garlic, chopped parsley, gluten-free breadcrumbs, and vegetarian Worcestershire sauce. Shape the mixture into bite-sized meatballs. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides until cooked through and golden. Remove from skillet and set aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until just al dente. Drain the pasta and toss lightly with olive oil to prevent sticking. Set aside.
- Make the Rich Tomato Sauce (natural): In the same skillet, heat olive oil and sauté chopped onion and minced garlic until soft and fragrant. Add crushed tomatoes (natural), chopped smoked turkey bacon, apple cider vinegar, fresh basil, and natural gelling agent. Simmer gently over low heat, stirring occasionally, to thicken the sauce and develop flavors.
- Combine Everything: Stir the browned meatballs into the tomato sauce. Then add the cooked spaghetti to the sauce and toss carefully to coat all strands evenly with the rich sauce and mix in the meatballs.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the saucy spaghetti and meatballs mixture into a greased casserole dish. Sprinkle the shredded plant-based cheese evenly over the top. Bake in the oven for 20-25 minutes or until the cheese is melted, bubbly, and golden.
Notes
- Use fresh basil and parsley added just before baking to brighten the flavors.
- Keep spaghetti slightly undercooked before baking as it will finish cooking in the oven.
- Browning meatballs locks in juices and enhances flavor.
- Simmer the sauce long enough to develop depth and richness.
- Use plant-based cheese that melts well to achieve a perfect bubbly crust.
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled portions in freezer-safe containers for up to two months.
- Reheat in a preheated oven at 350°F (175°C) until warmed through or microwave individual portions for 2-3 minutes, stirring halfway.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 45 mg
Keywords: baked spaghetti, meatballs casserole, plant-based cheese, smoked turkey bacon, gluten-free pasta, cozy dinner, family meal
