Disclaimer: This post features some gifted items. I would NEVER recommend something I didn’t love and use myself. All thoughts and opinions are my own.
I want to add more easy meals to my recipe section and I’m a big fan of pasta so I thought that was a great place to start. Pasta and pasta bakes are great for all the family and I think this meal will be great for kids and adults alike. Serve with some salad and garlic bread I think it’ll be a crowd-pleaser.
If you want to eat less meat or adopt a more plant based lifestyle start with this recipe, It’s quick, easy and delicious. You won’t know the difference and think you’re eating real meat.
You can also freeze it or make it in advance but I’m sure it tastes much better when you make it fresh. It doesn’t take much time to throw together and you only need 1 ovenproof dish and a saucepan. I hate cleaning up after cooking so wanted to make this as easy as possible with minimal cleanup.
I love this easy flavourful recipe, it makes the perfect dinner for a meatless Monday (or any day for that matter).
If you have fussy kids or family members make this for them and I guarantee they’ll clean their plates and maybe even ask for a second helping.
Also, If you aren’t the best cook this recipe is also perfect for you because it really is impossible to screw up. You should also have the majority of the ingredients in your cupboard already too so you won’t need to go shopping for 20 ingredients and end up with a meal thats expensive to make and time consuming.
I hope you’ll love this recipe as much as I did creating and eating it.
I made this recipe in collaboration with the coop who kindly gifted me credit to buy coop brand products to cook with. In this recipe, I use their incredible new vegan meatless meatballs. *gifted.
After they made the incredible burger they’ve started introducing more coop own brand vegan products like their chicken poppers & sausage roll.
Meat replacements are a big business and I’m glad coop is giving it’s consumers what they want while also making other vegan brands (violife, suma, Linda McCartney, vego) accessible in their stores.
*I received free product/s to make this recipe but this in no way biases my opinion of the brand. This is an honest review, all thoughts and opinions are my own.
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A delicious, comforting mid week meal perfect for the whole family.
- 1x pack of coop vegan meatless meatballs
- 350g of coop spaghetti
- 2x tins of coop chopped tomatoes
- 150ml of vegan beef stock or thin gravy
- 2 tbsp of worcestershire sauce
- 3 tsp of paprika
- salt & pepper
- 2 tbsp of mixed herbs
- 1 tbsp olive oil
- Preaheat the oven to 200c/400f.
- Add the olive oil to your ovenproof dish (I used a square pyrex) and add your meatballs, tossing them in the oil. Bake for 10 minutes.
- After 10 minutes begin cooking your spaghetti according to pack instructions.
- Toss the meatballs and put them back in the oven for another 6 minutes.
- Remove your meatballs from the oven and set aside.
- Drain your spaghetti and set that to one side.
- Begin adding the sauce ingredients to your saucepan and heat over medium for a few minutes until warmed through.
- Add half of the meatballs to a plate, keeping the remaining in the baking dish.
- Now assemble your bake as follows. Add half of the spaghetti to the dish with the meatballs. Twist the spaghetti around a fork and add balls of spaghetti between the meatballs. Cover with sauce and repeat.
- Put the dish in the oven for 10 minutes uncovered.
- Remove from the oven, top with the grated cheese and return to the oven. Bake for about 10 minutes until the cheese has melted. Keep an eye on it to make sure the cheese doesn’t harden (this can happen with some vegan cheese when exposed to too much heat).
You can use whatever brand of meatballs you like but the new vegan meatballs by the coop are the best I’ve had for a long time and taste like the real thing. They’re a great size for the recipe too, not too big, not too small.
You can use other pasta like penne if you prefer but I like this take on the traditional spaghetti bolognese or spgahetti and meatballs.
Leftovers can be kept in an airtight container in the fridge for up to two days. Cool before placing in the fridge.
Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until hot throughout.
You can also cover and freeze for up to 3 months. Defrost thoroughly before reheating.
Keywords: pasta, easy, quick, family recipes, vegan, meat free monday, italian