There is nothing like a classic comfort meal like spaghetti and meatballs, but sometimes you just need to shake it up a bit. This recipe is a classic made in a new way! All the classic ingredients for spaghetti and meatballs, just prepared a little differently and in a shorter amount of time. By using this recipe, you will be able to cook all the ingredients at once without the mess that usually occurs when making spaghetti and meatballs.
What Is Beef-Wrapped Spaghetti?
In one baking dish, you will have all the ingredients you need to recreate your favorite classic dish. This recipe truly lives up to its name – you wrap spaghetti with seasoned ground beef.
Does This Taste The Same As Classic Spaghetti And Meatballs?
As for flavor, you’ll get it all with this recipe – it’s just like traditional spaghetti and meatballs!
Many recipes call for plain ground beef, but I was not happy with that since I knew we would all end up with a bland piece of meat.
As I wanted to create a recipe everyone would love (and one that would taste close to the classic dish), I seasoned my ground beef exactly as I would my meatballs, even using the same ingredients!
Since I use the same sauce for my meatballs and spaghetti, this recipe will have the same flavor we all know and love – spaghetti and meatballs!
Which Pasta Should You Use?
For this recipe, spaghetti may be too thick and may remain too firm in the middle section where the pasta is wrapped around the beef.
Capellini will cook faster than plain spaghetti, so you won’t have that firm pasta center.
A quality pasta is the most important part of any pasta dish. You cannot use cheap pasta and expect amazing results.
Is This Easy To Make?
In contrast with classic spaghetti and meatballs, this recipe is easier to make. You have to cook your meatballs separately, prepare a sauce from scratch, and cook your spaghetti separately.
The ingredients in this recipe are cooked together in a single dish, which makes it easier to prepare for me.
My Top Tips
-
Make sure the pasta is cooked all the way through by using capellini instead of plain spaghetti.
-
By forming the beef into a flat or oblong shape rather than a round meatball, your pasta will cook more evenly, since there will be less mass surrounding it.
-
I also like to add thinly sliced mushrooms to the sauce to enhance the flavor.
-
You’ll get more flavor and the beef will stay firmer and survive the oven baking if you brown the ground beef all over before baking.
Savory Beef Wrapped Spaghetti
Time required for preparation: 10 minutes
50 minutes for cooking
Two servings
Ingredients
-
Ground beef weighing 12 pounds
-
Egg of small size
-
Paste of garlic, 1 teaspoon
-
A teaspoon of Italian herbs, divided into two portions
-
Panko breadcrumbs, 14 cups
-
Tomato sauce, 112 cups
-
Noodles capellini, 5 oz.
-
Finely chopped 12 cups of onion
-
Grated mozzarella cheese, 1 cup
-
To taste, salt and pepper
-
As needed, olive oil
Instructions
The oven should be preheated to 350 degrees Fahrenheit.
In a bowl, combine the ground beef, egg, garlic paste, breadcrumbs, and first portion of Italian herbs.
Stir well to combine.
In the same way, divide the ground beef and pasta into two parts.
Make sure each portion of spaghetti is tightly wrapped with a portion of beef.
-
The best way to hold it all together is to tie the spaghetti with kitchen twine – this will keep them from scattering around while you wrap them in beef.
6. Brown the beef on all sides in a large skillet with some oil.
-
In the absence of a large skillet, divide the beef into four portions and break the pasta in half, then wrap it with the beef, then brown it.
Bake the spaghetti and beef in a baking dish.
8. Heat some olive oil in a skillet, add onions, and cook, stirring, for 5 minutes or until translucent.
-
You can add some minced or finely chopped garlic here if you like your Italian food garlicky.
After 5 minutes of simmering, add the tomato sauce and remaining Italian herbs.
Pour the tomato sauce over the spaghetti bundles, top with shredded mozzarella, and cover the dish with aluminum foil.
11. Bake the spaghetti for 45 minutes, adding some water if needed.
Once the pasta is cooked, remove it from the baking dish and serve it immediately.
Notes
-
You can garnish with some sliced green olives if you like!
Pin it to Pinterest
Spaghetti wrapped in savory beef
The yield is two
Ten minutes to prepare
Time to cook: 50 minutes
Time: 50 minutes
It’s all the classic ingredients for spaghetti and meatballs, but prepared a bit differently and in a shorter amount of time.
No Ratings
Create a printout
Ingredients
-
Ground beef weighing 12 pounds
-
Egg of small size
-
Paste of garlic, 1 teaspoon
-
2 portions of 1 tsp Italian herbs
-
Panko breadcrumbs, 14 cups
-
Tomato sauce, 112 cups
-
Noodles capellini, 5 oz.
-
Finely chopped 12 cups of onion
-
Grated mozzarella cheese, 1 cup
-
To taste, salt and pepper
-
As needed, olive oil
Instructions
-
The oven should be preheated to 350 degrees Fahrenheit.
-
In a bowl, combine ground beef, egg, garlic paste, breadcrumbs, and the first portion of Italian herbs.
-
Combine all ingredients well.
-
With the pasta, divide it into two parts. With the ground beef, do the same.
-
Wrap each portion of spaghetti with a portion of beef, making sure they are tightly wrapped. Tie the spaghetti with kitchen twine to prevent it from scattering while you are wrapping it.
-
Heat some oil in a large skillet. Cook the beef until browned on all sides. If you don’t have a large skillet, divide the beef into four portions and break the pasta in half before wrapping it with the beef, then brown the meat.
-
Bake the spaghetti and beef in a baking dish.
-
Prepare the sauce; heat some olive oil in a skillet. Add onions and cook, stirring, for 5 minutes or until translucent. Optional: add minced or finely chopped garlic if you like your Italian food garlicky.
-
Continue simmering for 5 more minutes after adding the tomato sauce and remaining Italian herbs.
-
Prepare the dish by pouring the tomato sauce over the spaghetti bundles, topping with shredded mozzarella, and covering with aluminum foil.
-
If necessary, add some water during the cooking process.
-
Serve the pasta warm after it has been removed from the baking dish.
Notes
- If you’d like, you can garnish with some sliced green olives!