Spaghetti and Meatballs Bake Recipe

Ingredients

• 15 ml (1 tbsp)olive oil
• 1Vidalia onion
• 2carrots
• 28 g (1 oz; about 5–6 cloves)garlic cloves
• 794 g (28 oz) cancrushed tomatoes
• 15 ml (1 tbsp)sugar
• 5 ml (1 tsp)dried oregano
• to tastesalt
• 2bay leaves
• 60 ml (1/4 cup)fresh basil, minced
• 30–45 ml (2–3 tbsp)olive oil, for cooking
• 454 g (1 lb)ground beef
• 454 g (1 lb)ground pork
• 1 thick slicewholemeal bread, soaked in a little milk and squeezed out
• 1egg
• 120 ml (1/2 cup)yellow onion, minced
• 3 clovesgarlic, pressed
• 30 ml (2 tbsp)fresh basil, minced
• 15 ml (1 tbsp)fresh parsley, minced
• to tastesalt
• to tasteblack pepper
• 830–950 ml (3 1/2–4 cups)spaghetti sauce
• 340–454 g (3/4–1 lb)uncooked spaghetti
• 200 g (2 cups)shredded mozzarella cheese
• 5 ml (1 tsp)dried oregano

Instructions

1. 1

   Make the sauce

   Prepare the sauce first; it can be cooked ahead and refrigerated until needed. If using ready-made pasta sauce, the dish takes about 45 minutes.

2. 2

   Soften vegetables

   Chop the onion and carrots into small pieces. Heat a pot over medium heat, add 1 tbsp olive oil and sauté the vegetables for a few minutes.

3. 3

   Simmer tomatoes

   Add the smashed garlic and sauté until fragrant. Pour in the can of crushed tomatoes, then add the bay leaves, oregano, sugar and salt.

4. 4

   Finish the sauce

   Stir, cover and cook for about 20 minutes, stirring from time to time. Add the fresh basil and cook, covered, for a further 20 minutes, stirring occasionally.

5. 5

   Blend the sauce

   Remove the bay leaves and blend the sauce in a food processor. Set it aside.

6. 6

   Mix the meatballs

   Use a large, oven-safe 30 cm (12-inch) skillet, or use a separate 23 × 33 cm (9 × 13-inch) baking dish. In a large bowl, combine the beef, pork, egg, minced onion, pressed garlic, herbs, salt and pepper.

7. 7

   Add the bread

   Soak the bread in a little milk, squeeze out the excess and break it into crumbs. Add it to the bowl and mix everything thoroughly.

8. 8

   Shape meatballs

   Scoop equal amounts of the meat mixture and shape them into meatballs.

9. 9

   Brown the meatballs

   Heat the skillet over medium heat and add the cooking oil. Sear the meatballs for a few minutes on each side.

10. 10

    Cook in sauce

    Add the sauce, reduce the heat to medium-low and cook the meatballs until just done.

11. 11

    Cook the pasta

    Cook the spaghetti while the meatballs cook. Stop when it is al dente, taking care not to overcook it; drain and set aside.

12. 12

    Heat the oven

    Preheat the oven to 190°C (375°F).

13. 13

    Combine spaghetti

    Lift the meatballs out of the pan, leaving the sauce behind. Add the spaghetti and mix until all the pasta is coated.

14. 14

    Top with cheese

    Nestle the meatballs into the spaghetti, then scatter over the shredded mozzarella and a sprinkle of oregano.

15. 15

    Bake until melted

    Place the skillet in the oven and bake for about 10–15 minutes.

What is spaghetti and meatballs bake?

Spaghetti and meatballs is a familiar Italian-American comfort dish: pasta and meatballs served with tomato sauce. This baked version brings them together in one pan and finishes the dish with a golden, melted cheese topping.

The homemade sauce and the mix of beef and pork give this version its savoury depth, while the final bake helps the cheese meld with the pasta and meatballs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 667 calories, 35g protein, 50g carbs, 37g fat.

The spaghetti and sugar contribute most of the carbohydrates, while olive oil and mozzarella account for much of the fat. Beef, pork, egg and cheese provide the protein. Serve with a generous salad or vegetables to balance the plate with something fresh.

Building the tomato sauce

Small vegetables: chopping the onion and carrots into small pieces helps them soften during the sauce’s simmer.

Slow simmer: give the tomatoes time to cook with the aromatics, then add the fresh basil for the second part of the simmer. Remove the bay leaves before blending.

Making tender meatballs

Bread and milk: squeezing out the soaked bread before crumbling it into the meat mixture keeps it from adding excess liquid while helping bind the ingredients.

Even sizing: shape the meatballs to a similar size so they brown and finish cooking at roughly the same pace. Mix thoroughly, but avoid compacting them too firmly.

Getting the pasta right

Al dente: cook the spaghetti just until it still has a little bite. It will be mixed with the sauce and baked, so taking it too far on the hob can leave it soft.

Coat evenly: stir the drained pasta through the sauce before returning the meatballs to the pan, so the sauce reaches the spaghetti throughout.

Checking the finish

Meatballs: cook them in the sauce until just done before assembling the bake. The recipe does not give a precise stovetop time, so check a meatball for doneness rather than relying on colour alone.

Cheese: the oven stage takes about 10–15 minutes. Look for melted mozzarella across the top, and take care when handling the hot skillet.

Planning the timing

Make-ahead sauce: prepare it in advance and refrigerate it until you are ready to cook. The recipe notes that using prepared pasta sauce brings the dish down to about 45 minutes.

Overlap tasks: cook the spaghetti while the meatballs simmer in the sauce, as directed. Have the oven preheated before assembling the bake.

What to serve alongside

A crisp green salad or lightly dressed vegetables make a fresh contrast to the rich pasta, meatballs and mozzarella.

If you want bread alongside, keep the portion modest: the spaghetti already provides a substantial base for the meal.

Recipe notes & tips

• Make the sauce in advance and refrigerate it until you are ready to assemble the bake.
• Chop the onion and carrots finely so they soften during the sauce simmer.
• Squeeze excess milk from the bread before adding it to the meat mixture.
• Shape the meatballs evenly to help them cook at a similar rate.
• Cook the spaghetti al dente because it will spend additional time in the oven.
• Use an oven-safe skillet for a one-pan bake, or transfer the mixture to a baking dish.

Variations

• Use prepared sauce: replace the homemade sauce with ready-made pasta sauce for a quicker preparation.
• Try another cheese: use a similar melting cheese in place of the mozzarella.
• Add chilli: mix a little chilli into the sauce for a spicier result.
• Use all beef: replace the beef and pork blend with ground beef.
• Add vegetables: serve the bake with extra cooked vegetables or a salad on the side.

Common mistakes to avoid

• Overcooking the pasta: it softens further in the oven, so drain it while still al dente.
• Leaving bay leaves in: remove them before blending the sauce.
• Skipping the bread squeeze: press out excess milk before crumbling the bread into the mixture.
• Crowding the skillet: brown the meatballs in batches if they do not fit comfortably in one layer.
• Baking too long: check after about 10 minutes and remove the skillet once the cheese is melted and the bake is hot.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until steaming hot, either in the microwave or covered in an oven-safe dish; add a splash of water or sauce if the pasta seems dry.

Frequently asked questions