Spaghetti casserole with meatballs

This dish is sure to become one of your favorites! Delicious spaghetti and tender meatballs baked with vegetables in a flavorful creamy cheese sauce – it’s not as difficult as you think! Plus, there’s nothing extra or caloric in the ingredients. You’ll love it!


1 package of spaghetti

1/2 tsp. salt

1/2 tsp. fennel seeds

1/4 tsp. ground coriander

1/4 tsp. dried basil

1/4 tsp. dried oregano

500 g lean ground beef can be replaced with chicken minced meat

2 tsp. olive oil

1 onion to be sliced and finely diced

1 garlic clove chop

2 bundles of greens (dill, parsley) finely chop

200 g ricotta cheese or thick sour cream

2 dice tomatoes

1 cup of any creamy spaghetti sauce

Grate 100g of mozzarella on a coarse grater


In a large saucepan, boil the spaghetti until half cooked. Drain the water.

Mix salt with all the seasonings, add to the filling and mix thoroughly. With wet hands form small balls. Pan fry the meatballs until crispy over medium heat. Place on paper towels.

In the same frying pan, fry onion in heated oil for about 3-4 minutes. Add the garlic, herbs, and ricotta cheese, salt, and braise for another 1 minute. Remove the pan from the heat.

Preheat oven to 180 degrees. Grease a baking dish with oil. Using a fork, gently mix spaghetti with the mixed greens. Place in the mold. Spread an even layer of tomatoes and meatballs on top and pour the sauce over them. Sprinkle with grated mozzarella.

Bake, uncovered, for about 30 minutes, until meatballs are cooked. Serve hot. Enjoy!