Veggie Loaded Spaghetti and Meatballs - Catelli Pasta Recipes

Veggie Loaded Spaghetti and Meatballs

With a simple form and bake method you'll love these moist and tender meatballs. And, served over our veggie-enhanced spaghetti, this recipe will help you sneak in those extra vegetable servings.
Prep Time
15 Minutes

Cook Time
30 Minutes

4 to 6 People

Cooking Steps

Step 1

Preheat oven to 350°F (180°C). Stir grated vegetables with breadcrumbs, Parmesan cheese, egg, garlic, salt and pepper in a bowl. Crumble in beef and mix until uniform. Form into 24 meatballs.

Step 2

Arrange meatballs in a 9 x 13-inch (3 L) baking dish. Cover with sauce. Bake, uncovered, for 30 minutes or until cooked through.

Step 3

Meanwhile, prepare spaghetti according to package directions. Serve spaghetti topped with meatballs and extra Parmesan cheese (if desired).


  • 1 pkg (340 g) CATELLI Smart Veggie Spaghetti
  • Each finely grated carrot, sweet potato and zucchini 1 cup (250 mL)
  • Each grated onion and seasoned breadcrumbs 1/4 cup (60 mL)
  • Grated Parmesan cheese (approx.) 1/4 cup (60 mL)
  • Egg, beaten 1
  • Clove garlic, minced 1
  • Each salt and pepper 1/4 tsp (1 mL)
  • Extra lean ground beef 1 lb (500 g)
  • Pasta sauce 2 1/2 cups (625 mL)