Vegetarian Classic Spaghetti and Meatballs
Experience the ultimate comfort food with this Vegetarian Classic Spaghetti and Meatballs recipe, a delightful plant-based spin on a timeless favorite. Featuring hearty tofu and ricotta-based meatballs baked to perfection, this dish is brimming with texture and flavor. Paired with a rich tomato sauce infused with garlic, onion, and Italian herbs, and served over tender spaghetti, it’s a vegetarian feast that satisfies every craving. Ready in just over an hour, this meal is perfect for family dinners or entertaining guests. Garnished with fresh parsley and a sprinkle of parmesan cheese, this recipe delivers indulgence and nostalgia in every bite—without the meat. Perfect for vegetarians, comfort food lovers, and anyone looking to savor a classic reimagined!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 800 grams canned crushed tomatoes
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams fresh parsley
- 50 grams parmesan cheese
- 2 large eggs
- 100 grams breadcrumbs
- 50 grams grated parmesan cheese
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 250 grams ricotta cheese
- 200 grams tofu
Instructions
Preheat the oven to 190°C (375°F).
Dice the onion and mince the garlic.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Then add the garlic, 1 teaspoon of oregano, and 1 teaspoon of basil and cook for another minute.
Add the crushed tomatoes, salt, and pepper. Stir well and let simmer for about 20 minutes, stirring occasionally, until the sauce thickens slightly.
While the sauce is simmering, prepare the meatballs. In a large mixing bowl, combine the tofu (crumbled into fine pieces), ricotta cheese, 100 grams breadcrumbs, 50 grams grated parmesan cheese, 2 eggs, 0.5 teaspoon dried oregano, and 0.5 teaspoon dried basil.
Mix everything well until fully combined. Shape the mixture into small balls, about the size of a golf ball.
Place the meatballs on a lined baking sheet and bake in the preheated oven for 20 minutes, or until firm and slightly golden brown.
Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Once the meatballs are done, add them to the tomato sauce. Simmer for an additional 10 minutes to allow the flavors to meld.
Serve the spaghetti topped with vegetarian meatballs and tomato sauce. Garnish with freshly chopped parsley and additional grated parmesan cheese if desired.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 6581 mg | 286% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 55.9 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3184 mg | 245% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 4208 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
