Italian Meatball Spaghetti Stack

by

Description:
Italian Meatball Spaghetti Stack is a creative twist on a classic Italian dish that layers perfectly seasoned meatballs, saucy spaghetti, and cheese into a delightful stack. This visually impressive dish offers all the comforting flavors of spaghetti and meatballs with a fun, stacked presentation that is ideal for special dinners or entertaining guests. Each bite delivers tender meatballs, flavorful tomato sauce, and al dente spaghetti bound together with gooey cheese.

Ingredients:

For the Meatballs:

  • Ground beef: ½ lb (225 g)
  • Ground pork: ½ lb (225 g)
  • Breadcrumbs: ½ cup (60 g)
  • Parmesan cheese (grated): ¼ cup (30 g)
  • Egg: 1 large
  • Garlic (minced): 2 cloves
  • Fresh parsley (chopped): 2 tbsp
  • Dried oregano: 1 tsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Olive oil: 2 tbsp (for frying)

For the Tomato Sauce:

  • Olive oil: 2 tbsp
  • Onion (finely chopped): 1 small
  • Garlic (minced): 3 cloves
  • Crushed tomatoes (canned): 28 oz (800 g)
  • Tomato paste: 2 tbsp
  • Dried basil: 1 tsp
  • Dried oregano: 1 tsp
  • Salt and pepper: to taste
  • Red pepper flakes: ¼ tsp (optional for heat)
  • Fresh basil (chopped): 2 tbsp (for garnish)

For the Spaghetti and Cheese Layer:

  • Spaghetti: 1 lb (450 g)
  • Parmesan cheese (grated): ½ cup (50 g)
  • Mozzarella cheese (shredded): 1 cup (100 g)
  • Egg: 1 large (to help bind the spaghetti stack)

Optional Ingredients (for extra flavor):

  • Ricotta cheese: ½ cup (as an additional cheese layer)
  • Red wine: ¼ cup (for deglazing the sauce)
  • Fresh basil leaves: for extra garnish and flavor

Instructions:

  1. Prepare the meatballs:
    In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until combined. Form the mixture into 1-inch meatballs (about 16-20).
  2. Fry the meatballs:
    Heat 2 tbsp of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6-8 minutes, until cooked through. Remove the meatballs and set aside.
  3. Make the tomato sauce:
    In the same skillet, add the olive oil and sauté the chopped onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes (if using), and salt and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
  4. Cook the spaghetti:
    While the sauce simmers, cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain and let it cool slightly.
  5. Create the spaghetti layer:
    Preheat the oven to 375°F (190°C). In a large bowl, combine the cooked spaghetti, Parmesan cheese, shredded mozzarella, and 1 beaten egg. Mix well to coat the spaghetti.
  6. Assemble the stack:
    Lightly grease a springform pan (or use a baking dish). Add half of the spaghetti mixture to the pan and press it down firmly to create a base layer. Arrange the meatballs on top of the spaghetti, and then spoon half of the tomato sauce over the meatballs. Add the remaining spaghetti on top, pressing down lightly to create a compact stack. Top with the rest of the tomato sauce and sprinkle with additional mozzarella and Parmesan.
  7. Bake the stack:
    Cover the pan with foil and bake for 25-30 minutes. Remove the foil during the last 10 minutes to allow the top to brown and the cheese to melt.
  8. Serve:
    Let the spaghetti stack cool for 5-10 minutes before removing from the pan. Garnish with fresh basil and extra Parmesan cheese. Slice into wedges and serve.

Tips for Success:

  • Press the layers firmly: To ensure the stack holds together, press the spaghetti layers firmly into the pan.
  • Use a springform pan: This makes it easier to remove the stack from the pan and serve in slices.
  • Don’t overcook the spaghetti: Slightly undercooking the spaghetti will prevent it from becoming mushy after baking.

Recommendations:

  • Serve with a side salad: A simple green salad with Italian dressing pairs perfectly with this hearty dish.
  • Make ahead: Prepare the meatballs and sauce in advance for a quicker assembly. You can even assemble the stack a day ahead and bake it when ready.
  • Freeze for later: This dish freezes well. Freeze any leftovers or prepare it in advance and freeze unbaked for a future meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 580
  • Protein: 33 g
  • Fat: 30 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Sugar: 8 g
  • Sodium: 850 mg

Leave a Comment