Low FODMAP Baked Spaghetti and Meatballs
Tender meatballs and spaghetti baked in tomato sauce with melted cheese. A family-friendly Italian classic.
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Bring a large pot of salted water to a rolling boil.
- 3
Add spaghetti and cook according to package directions until almost tender (slightly underdone). Drain well.
- 4
Transfer spaghetti to a 2-quart baking dish.
- 5
Arrange meatballs on top of spaghetti.
- 6
Pour tomato sauce over everything, covering the pasta and meatballs.
- 7
Sprinkle with Parmesan and mozzarella.
- 8
Cover with foil and bake 20-25 minutes until very hot.
- 9
Remove foil and bake 4-5 more minutes until cheese is melted and golden.
- 10
Garnish with fresh basil and serve immediately.
FODMAP Notes
Use gluten-free spaghetti (rice, quinoa, or corn-based). Ensure tomato sauce is onion and garlic-free. Make meatballs with gluten-free breadcrumbs and no onion. Parmesan and mozzarella are low in lactose.
Tips
- 💡 Slightly undercook pasta - it finishes in the oven
- 💡 Make meatballs ahead and freeze
- 💡 Add extra sauce for saucier pasta
- 💡 Broil for extra crispy cheese top
Recipe Notes
This baked pasta combines all the elements of a spaghetti dinner into one bubbling, cheesy dish. The meatballs stay tender while the cheese gets golden and crispy.
Substitutions
- Pasta: Any gluten-free shape works
- Meatballs: Vegetarian meatballs or crumbled sausage
- Cheese: Dairy-free cheese or skip entirely
Storage
- Refrigerator: Keeps 4 days
- Freezer: Freeze portions up to 3 months
- Reheating: Add sauce before reheating to prevent drying
FODMAP Stacking Note
One serving is low FODMAP. Ensure all components (pasta, meatballs, sauce) are certified low FODMAP.
Related Recipes
- Low FODMAP Spaghetti and Meatballs
- Low FODMAP Penne with Meatballs
- Low FODMAP Lasagna