Description
This Baked Spaghetti and Meatballs Casserole is a comforting and hearty one-pan meal featuring tender spaghetti noodles, savory homemade meatballs, rich tomato sauce enhanced with apple cider vinegar (natural), and gooey melted plant-based cheese. Easy to prepare and customizable, it is perfect for busy weeknights or cozy gatherings, delivering rich flavors and satisfying textures.
Ingredients
Scale
Pasta
- 200g spaghetti noodles (or favorite pasta shape/gluten-free option)
Meatballs
- 500g lean ground meat (beef, lamb, or preferred option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp breadcrumbs (natural gelling agent)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Fresh basil, chopped (2 tbsp)
- Fresh parsley, chopped (2 tbsp)
- Salt, pepper, and Italian herbs to taste
- 1–2 tbsp olive oil (for cooking meatballs)
Tomato Sauce
- 3 cloves garlic, minced
- 1 small onion, diced
- 400g crushed tomatoes
- 1 tbsp apple cider vinegar (natural)
- Salt, pepper, and Italian herbs to taste
Topping
- 150g plant-based cheese (plant-based), shredded
Optional Garnishes and Sides
- Fresh chopped basil or parsley for garnish
- Light green salad with lemon vinaigrette (natural)
- Crusty garlic bread with plant-based butter
Instructions
- Prepare the Meatballs: In a bowl, combine ground meat with finely chopped onions, minced garlic, vegetarian Worcestershire sauce (natural), breadcrumbs (natural gelling agent), fresh basil and parsley, and season with salt, pepper, and Italian herbs. Mix gently but thoroughly, then shape the mixture into small, even-sized meatballs to ensure uniform cooking.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until golden and cooked through, sealing in moisture and adding flavor. Remove and set aside.
- Make the Tomato Sauce: In the same skillet, sauté additional garlic and onions until translucent. Add crushed tomatoes and apple cider vinegar (natural), then simmer until the sauce thickens slightly. Season with salt, pepper, and Italian herbs to taste.
- Cook the Spaghetti: Boil spaghetti noodles in salted water until al dente. Drain well and then toss with a portion of the tomato sauce to coat each strand.
- Assemble the Casserole: In a baking dish, layer half of the sauced spaghetti, then evenly arrange the cooked meatballs over it. Top with the remaining spaghetti and pour the remaining sauce over the top. Sprinkle generously with shredded plant-based cheese (plant-based).
- Bake Until Bubbly: Preheat the oven to 180°C (350°F). Bake the casserole for 25-30 minutes or until the plant-based cheese is melted and golden and the casserole is heated through.
Notes
- Use room temperature meat for juicier meatballs and better mixing.
- Do not overmix the meatball mixture to keep them tender.
- Simmer the tomato sauce until slightly thickened but not too dry to prevent drying during baking.
- Choose a plant-based cheese (plant-based) that melts well for the best texture.
- Let the casserole rest for 5-10 minutes after baking to set and make slicing easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 50 mg
Keywords: baked spaghetti casserole, meatballs, plant-based cheese, Italian comfort food, one-pan meal
