Yield: Serves 4 | Prep Time: 20 minutes | Cook Time: 50 minutes
My mom is a big fan of spaghetti and meatballs, so when I told her that I was preparing a lighter casserole version, she was floored. She raved over how baking it gives the dish a slightly crispier quality and vowed to try it out herself the next night!
INGREDIENTS
1 (16-ounce) package regular, whole-wheat, or gluten-free spaghetti
1 tablespoon olive oil
12 premade vegetarian or turkey meatballs
1 red onion, diced
4 cloves garlic, minced
1 (8-ounce) package white button mushrooms, diced
1 (24-ounce) jar marinara sauce
Salt and pepper
½ cup sliced fresh mozzarella cheese
Fresh basil, for serving
DIRECTIONS
1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain and return the pasta to the pot.
3. Heat the oil in a large frying pan and cook the meatballs until browned, about 5 minutes. Add the onion and garlic and cook for an additional 3 to 5 minutes until the onion is tender before adding the mushrooms. Let everything cook together, stirring occasionally, for an additional 5 minutes.
4. Combine the spaghetti with the meatball mixture and the marinara sauce. If the mixture looks a bit thick, add a dash of water. Season with salt and pepper to taste.
5. Transfer the mixture to a 9 × 13-inch baking dish. Dot with the mozzarella cheese.
6. Bake for about 25 minutes, until the cheese has melted and the edges of the spaghetti are a little crispy. Serve with fresh basil.