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Baked Spaghetti & Meatballs

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Serves:

6 Servings

About the Recipe

My Baked Spaghetti and Meatballs recipe is what I call a magic recipe. It's magic because there is no precooking of ingredients, (not even the dry spaghetti) it all bakes in the oven.

Warming and hearty, oven-baked spaghetti is a family favorite any time of year.

Ingredients

MEATBALLS

  • 1 pound ground beef

  • 1 large carrot (grated)

  • 1/4 cup rolled oats

  • 2 Tablespoons dried mixed herbs

  • 1 teaspoon salt

  • 1 egg



BASE LAYER

  • 1 pound dry spaghetti

  • 1 2/3 cup diced tomatoes

  • 2 1/2 cups beef bone broth

  • 25 ounces tomato purée

  • 1 Tablespoon dried mixed Italian herbs

  • 2 cups grams baby spinach leaves

Instructions

  1. Preheat your oven to350° F.


  2. Combine the ingredients for the meatballs, plus ¼ cup of the tomato puree, set aside, this will allow the oats to soak up the liquids.

  3. In a large, lidded oven proof dish. (Or one you can cover with foil). Pour the diced tomatoes into the bottom of the dish.

  4. Break the spaghetti strands in half and lay on top of the tomatoes. I try to lay the spaghetti in different ways as this stops the strands sticking together.

  5. Pour over the beef stock. Layer the spinach leaves and the remaining tomato puree. Sprinkle with the dried mixed herbs.


  6. Roll tablespoons of the meatballs mix into balls. Arrange these on top of the pasta. Put the lid on your dish, and bake for 50 minutes at 350° F.

  7. Remove lid, and bake for another 5-10 minutes until the meatballs are golden.

  8. Enjoy!


Prepared via: Stacey Kemeys

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