Print

Smokey Spaghetti & Meatball Bake

  • Author: Siobhan Llinos Gale
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 5-6 people 1x
  • Category: Dinner
  • Cuisine: Italian

Description

A delicious, comforting mid week meal perfect for the whole family.


Scale

Ingredients

  • 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

Instructions

  1. Preaheat the oven to 200c/400f.
  2. 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.
  3. After 10 minutes begin cooking your spaghetti according to pack instructions.
  4. Toss the meatballs and put them back in the oven for another 6 minutes.
  5. Remove your meatballs from the oven and set aside.
  6. Drain your spaghetti and set that to one side.
  7. Begin adding the sauce ingredients to your saucepan and heat over medium for a few minutes until warmed through.
  8. Add half of the meatballs to a plate, keeping the remaining in the baking dish.
  9. 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.
  10. Put the dish in the oven for 10 minutes uncovered.
  11. 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).

Notes

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

%d bloggers like this: