Baked Spaghetti And Meatballs
A flavorful plant-based take on classic baked spaghetti with zucchini noodles and two types of vegan meatballs, topped with marinara, fresh basil, and parsley.
Equipment
- 1 pot for cooking spaghetti
- 1 spiralizer for zucchini noodles
- 4 serving bowls
Ingredients
- 8 ounces spaghetti cooked al dente
- 2 medium zucchini spiralized
- Vegan meatballs or plant-based ground meatballs 8 to 12 pieces
- Marinara sauce as needed
- Fresh basil for topping
- Extra-virgin olive oil for drizzling
- Finely chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Cook spaghetti until al dente, then set aside.
- Spiralize zucchini into noodles.
- Mix the cooked spaghetti and zucchini noodles together and divide evenly into four serving bowls.
- Top each bowl with 2 to 3 vegan meatballs.
- Add generous scoops of marinara sauce over the meatballs and noodles.
- Sprinkle fresh basil leaves on top.
- Drizzle extra-virgin olive oil over each serving.
- Season with salt and pepper to taste.
- Garnish with finely chopped fresh parsley and serve immediately.
Notes
- Use spiralized zucchini to add freshness and reduce carbs.
- Choose your favorite plant-based meatballs or make homemade.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently to preserve texture and flavor.