Ingredients

  • SpinneysFOOD Whole Peeled Italian Tomatoes 2 x 400g tins
  • Garlic cloves 4
  • SpinneysFOOD Dried Oregano 1 tsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Black Pepper 1 tsp
  • Fresh white breadcrumbs 60g
  • SpinneysFOOD Full Fat Fresh Cow’s Milk 4 tbsp
  • SpinneysFOOD Fresh Basil 15g
  • SpinneysFOOD Dutch Veal Mince 500g
  • Large egg 1
  • Fresh cream 4 tbsp
  • SpinneysFOOD Spaghetti 150g
  • SpinneysFOOD Mozzarella 100g
  • Parmesan 50g

Nutrition (Per serving)

  • Calories 489
  • Fat 24.8g
  • Saturates 4.8g
  • Protein 33.5g
  • Carbs 33.9g
  • Sugars 4.7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Creamy baked spaghetti and meatballs

Italian 30 Mins Prep · 60 Mins Cook


  1. In a medium saucepan, combine the tomatoes, 2 garlic cloves, oregano, olive oil, ½ tsp of salt and ½ tsp of pepper. Simmer gently over a low heat for 45 minutes or until the tomatoes begin to break up. Place the mixture in a blender and blitz until smooth. Keep warm.
  2. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
  3. Crush 2 garlic cloves. Finely chop 10g of basil.
  4. Add the mince, egg, garlic, basil, salt and pepper (to taste) and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls. Add the meatballs to the sauce and simmer for 15-20 minutes or until the sauce has reduced and the meatballs are cooked through.
  5. Add the cream and season to taste.
  6. While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8-10 minutes or until al dente. Preheat the oven to 200°C, gas mark 6.
  7. Toss the spaghetti in the meatballs and sauce then spread into a large ovenproof dish. Top with slices of mozzarella and finely grated Parmesan.
  8. Bake for 20-30 minutes or until golden and bubbly.
  9. Garnish with fresh basil and serve.