Baked Spaghetti And Meatballs
Baked spaghetti and meatballs is a quick and easy midweek meal you can make with just 10 minutes of prep - perfect for leftover pasta.
Servings: 6 servings
Calories: 530kcal
Ingredients
- 1 lb ground lamb or ground beef
- 1 egg medium-sized
- 1/4 cup breadcrumbs fine
- 2 tsp onion powder divided
- 1 tsp garlic powder divided
- 2 tsp mixed Italian herbs divided
- 2 tsp salt divided
- 1 tsp ground black pepper divided
- 2 cups tomato purée passata, not paste
- 1/2 cup beef stock
- 1 tbsp Worcestershire sauce or soy sauce
- 12 oz dried spaghetti
- 3/4 cup shredded mozzarella
Instructions
- Preheat the oven to 350F (180C).
- In a medium bowl, combine ground lamb, bread crumbs, egg, 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp mixed Italian herbs, 1 tsp salt, and 1/2 tsp pepper.1 lb ground lamb, 1 egg, 1/4 cup breadcrumbs, 2 tsp onion powder, 1 tsp garlic powder, 2 tsp mixed Italian herbs, 2 tsp salt, 1 tsp ground black pepper
- Form 12 equally-sized meatballs, about the size of gold balls. Place them in a 9x13 inch casserole dish.
- In a large pitcher, ideally 4 cups, combine the tomato passata, beef stock, Worcestershire sauce, remaining mixed Italian herbs, salt, and pepper. Stir to fully combine.2 cups tomato purée, 1/2 cup beef stock, 1 tbsp Worcestershire sauce
- Pour the tomato mixture over the meatballs. Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Meanwhile, boil the spaghetti in salted water until al dente according to the packaging instructions. Slightly undercooked is best as they will be baked further.12 oz dried spaghetti
- Add the cooked pasta to the meatballs. Stir gently to combine. Top with shredded cheese and bake for 5 more minutes or until the cheese is fully melted. Serve immediately!3/4 cup shredded mozzarella
Notes
Complete meal: Add cooked vegetables such as peas, corn, or carrots alongside the spaghetti to the meatballs and sauce.
Spice it up: Add 1/4 tsp of chili flakes to the sauce before baking for some heat and extra flavor.
Storage: Store any leftovers in the fridge for up to 3 days in an airtight container. Simply reheat with some extra stock or water to loosen up the pasta. Alternatively, you can freeze this spaghetti casserole for up to 3 months in a freezer-proof container.
Nutrition
Calories: 530kcal | Carbohydrates: 55g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 1042mg | Potassium: 789mg | Fiber: 4g | Sugar: 7g | Vitamin A: 595IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 4mg
