Description
This Easy Baked Spaghetti and Meatballs recipe features juicy, tender meatballs simmered in a rich tomato sauce (natural) topped with melted plant-based cheese. This baked pasta dish combines simple, wholesome ingredients for a comforting and satisfying meal perfect for any night of the week. Baking adds delightful texture and depth of flavor that enhances the traditional Italian classic with minimal effort.
Ingredients
Scale
Meatballs
- 1 lb ground beef or lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely minced onion
- 2 cloves garlic, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 tablespoon olive oil
Tomato Sauce (natural)
- 1 tablespoon olive oil
- 1/2 cup finely minced onion
- 2 cloves garlic, minced
- 28 oz crushed tomatoes (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 teaspoon natural gelling agent
Pasta and Topping
- 12 oz spaghetti pasta, cooked al dente
- 1 cup plant-based cheese, shredded or sliced
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef or lamb, breadcrumbs, minced onion, garlic, vegetarian Worcestershire sauce (natural), oregano, basil, salt, pepper, and a splash of olive oil. Mix gently to avoid compacting the meat too much. Shape the mixture into small bite-sized meatballs and set aside.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until they develop a nice crust but are not fully cooked through. This locks in juiciness and flavor. Remove from heat and set aside.
- Make the Tomato Sauce (natural): In the same skillet, add more olive oil if needed and sauté minced garlic and onion until soft and fragrant. Add crushed tomatoes (natural), apple cider vinegar, oregano, basil, salt, pepper, and natural gelling agent. Let the sauce simmer gently to thicken and develop rich flavors.
- Boil the Spaghetti: Cook spaghetti pasta in boiling salted water just until al dente, then drain thoroughly. Be careful not to overcook as the pasta will finish cooking in the oven.
- Combine and Bake: In a large baking dish, mix the cooked spaghetti with the tomato sauce (natural). Nestle the browned meatballs evenly on top. Sprinkle a generous layer of plant-based cheese over the entire dish. Bake at 375°F (190°C) for about 25 minutes, or until the cheese is melted, golden, and the meatballs are cooked through.
Notes
- Use fresh oregano and basil to brighten the sauce for authentic flavor.
- Browning meatballs before baking seals in juices and adds flavor.
- Undercook pasta slightly so it finishes cooking in the oven without becoming mushy.
- Allow the sauce to simmer with the natural gelling agent for improved texture and richer taste.
- Experiment with different plant-based cheeses for various melty textures.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: baked spaghetti, meatballs, plant-based cheese, tomato sauce, easy dinner, baked pasta, Italian comfort food, gluten free pasta
