Description
This Easy Baked Spaghetti and Meatballs recipe combines tender meatballs, perfectly cooked spaghetti, rich tomato sauce, and melted plant-based cheese topped with a natural gelling agent for a delightfully satisfying texture. It is a comforting, crowd-pleasing meal full of mild and savory flavors that bring family and friends together. Simple to prepare and customizable, it is an exciting twist on a classic favorite that you will want to make again and again.
Ingredients
Scale
Meatballs
- 1 lb ground beef or chicken
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 egg or 1 flaxseed egg
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Salt and pepper to taste
Spaghetti and Sauce
- 12 oz spaghetti pasta
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper to taste
Topping
- 1 1/2 cups plant-based cheese (melting variety)
- 1 tsp natural gelling agent (e.g., pectin, agar, or carrageenan)
Instructions
- Prepare the meatballs: In a large bowl, combine ground meat or plant-based substitute, breadcrumbs, minced garlic, chopped onion, fresh herbs, egg or flaxseed egg, vegetarian Worcestershire sauce (natural), salt, and pepper. Mix gently until just combined to keep the meatballs tender. Shape the mixture into small, even-sized balls and set aside.
- Brown the meatballs: Heat a skillet over medium heat with a little oil. Brown the meatballs on all sides until they develop a nice crust but are not fully cooked through. This seals in the juices and adds flavor.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until just under al dente. Drain and toss with olive oil to prevent sticking while preparing the sauce.
- Prepare the tomato sauce: In a saucepan, sauté chopped onion and minced garlic until fragrant and translucent. Add crushed tomatoes, vegetarian Worcestershire sauce (natural), dried oregano, dried basil, salt, and black pepper. Simmer gently to develop rich flavors.
- Assemble the casserole: In a large baking dish, combine cooked spaghetti, tomato sauce, and browned meatballs. Stir gently to coat evenly. Sprinkle plant-based cheese generously over the top and dust with natural gelling agent to bind the cheesy layer.
- Bake until bubbly: Preheat oven to 375°F (190°C). Bake the assembled dish for 25 to 30 minutes or until the plant-based cheese is melted and golden and the dish is heated through. Let rest briefly before serving.
Notes
- Use fresh basil and oregano when possible for vibrant flavor.
- Do not overmix the meatball mixture to keep them tender.
- Combine warm sauce with pasta for better melding during baking.
- Check meatball doneness by inserting a toothpick before baking.
- Allow the dish to rest after baking for neat servings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- 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: 28 g
- Cholesterol: 65 mg
Keywords: baked spaghetti, meatballs, plant-based cheese, tomato sauce, easy dinner, comfort food, family meal
