Pasta with meatballs baked in the oven

This is the kind of recipe I make when I have leftover meatballs from a previous meal and I don’t want to leave them in the fridge for too long. I’ve tried it with different types of pasta, but spaghetti usually works best because it fits nicely in the dish and doesn’t stick together too much after baking. The mozzarella adds that stretchy and subtle texture, while the yogurt and eggs transform everything into a savory pudding that holds the pasta and meatballs together without being heavy.

Quick Info

Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 40 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner

Ingredients

1/2 package of spaghetti (about 250 g)
meatballs (amount not specified, I usually use 10-12 small to medium ones, enough to cover a layer in the dish)
300 g yogurt (preferably regular yogurt, not too low-fat)
125 g mozzarella (can be shredded or torn into pieces)
2 eggs
basil leaves (to taste, a few sprigs)
salt
pepper
oil for greasing the dish

Instructions

1. Boil the spaghetti in salted water according to the package instructions. Drain well, then quickly rinse under cold water to prevent sticking and stop the cooking process.
2. In a bowl, lightly beat the eggs with a fork. Add the yogurt, salt, and pepper to taste. Mix until you have a smooth mixture.
3. Add the meatballs to this mixture. Add the mozzarella (shredded or torn into pieces) and chopped basil leaves. Mix everything together, but be careful not to break the meatballs too much.
4. Grease a baking dish with a little oil. Arrange the cooked spaghetti in the bottom of the dish, leveling it somewhat.
5. Pour the meatball and mozzarella mixture over the spaghetti, spreading it evenly.
6. Place the dish in the preheated oven at 180°C (350°F) on the middle rack. Bake for about 40 minutes, until the top is lightly golden and the mixture is well set.
7. Let it sit for 5-10 minutes to stabilize, then portion with a spatula.

Why I Make This Recipe Often

It’s a great recipe when I have cooked meatballs and don’t want to serve them the same way every time. It uses what I already have at home, doesn’t require much attention, and the result can be stored in the fridge for the next day without losing its texture. It’s also helpful if I need to feed more people since the ingredients can be easily multiplied.

Tips and Variations

Tips

- Overcooked spaghetti can become mushy in the oven, so I leave them al dente.
- If you want it to slice more neatly at the end, let the dish sit for 10 minutes after removing it from the oven.
- Use yogurt with at least 3% fat for a rounder flavor, but it also works with lower-fat yogurt.

Substitutions

- Mozzarella can be replaced with regular cheese or gouda.
- Fresh basil can be omitted or replaced with a little dried oregano if you don’t have anything else on hand.
- You can use penne, fusilli, or another type of pasta if you don’t have spaghetti.

Variations

- You can add some halved cherry tomatoes scattered among the meatballs for a bit of acidity.
- For a spicier note, add some finely chopped chili pepper to the mixture.
- If you have vegetarian meatballs, this recipe works with those as well.

Serving Ideas

It can be served as is, straight from the dish, or with a green salad. It also goes well with a simple tomato sauce if you prefer a moister serving.

Frequently Asked Questions

1. What kind of meatballs can I use?
You can use any meatballs you have, whether they’re made from pork, beef, chicken, or even vegetarian meatballs. They should be pre-cooked.

2. Can I use a different type of pasta?
Yes, it works with almost any type of short or long pasta; just make sure they’re not too soft when you put them in the oven.

3. How long do I bake it if I double the quantity?
If you use a larger dish and distribute the ingredients evenly, the baking time doesn’t increase much, maybe by 10-15 minutes. If the layer of mixture is very thick, check the center with a fork.

4. Can it be made without eggs?
The egg helps bind the mixture. Without it, the result will be crumbly and less compact, but not impossible.

5. Can it be prepared a day in advance?
You can assemble everything and keep it in the fridge, then bake it before serving. Or you can bake it in advance and reheat it.

Nutritional Values

The values are approximate for one serving of four: about 380-450 kcal, depending on the type and amount of meatballs. Carbohydrates: 40-50g, protein: 18-24g, fat: 14-18g. If you use fattier meatballs or cheese, the calories will increase.

Storage and Reheating

It can be stored in the fridge, covered, for up to two days. To reheat, place the dish in the oven for 10-15 minutes at 160°C (320°F) or microwave it portioned. It doesn’t keep well for more than two days, as the pasta starts to dry out. If you want to keep it longer, it’s better to assemble it without baking and then put it in the oven just before serving.