Baked Spaghetti and Meatballs

This baked spaghetti and meatball recipe is a true one-pan recipe. Hearty, warming and easy to make.

Course: Main Course

Cuisine: New Zealand

Keyword: baked spaghetti and meatballs, oven baked spaghetti and meatballs, one pot spaghetti

Servings: servings

Calories: 645kcal

4.60 from 35 votes

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

In a large, lidded oven proof dish. (Or one you can cover with foil). Pour the diced tomatoes into the bottom of the dish.
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.
Pour over the beef stock. Layer the spinach leaves and the remaining passata. Sprinkle with the dried mixed herbs.

Roll tablespoons of the meatballs mix into balls. Arrange these on top of the passata. Put the lid on your dish, and bake for 50 minutes at 180 degrees celsius.
Remove lid, and bake for another 5-10 minutes until the meatballs are golden.

Minced beef: This could be substituted for minced pork or lamb
Spaghetti: This recipe does work with other pasta shapes
Egg: This can be substituted for 1 Tablespoon of chia seeds
Beef stock: If you want to boost the protein content of the meal you can substitute bone broth for stock
Diced tomatoes: I use flavoured diced tomatoes (onion, garlic and basil) as this is an easy way to add more flavour to a meal with little effort.
Rolled oats: This can be substituted for bread crumbs.