This baked sweet potato spaghetti and meatballs recipe is a surefire way to curb a pasta craving, sans wheat!

Veggie noodles get oven-baked and topped with all your favorite pasta fixings for a Paleo-friendly Italian feast everyone will love. Light and healthy sweet potato noodles replace the usual pasta, bringing a mild flavor that complements the savory tomato sauce. Since sautéed veggies release water and have a tendency to become mushy, this recipe bakes the sweet potato noodles long enough to tenderize them for an al dente pasta replacement.

You can use any Paleo-friendly cheese in this recipe. If you want to make your own (it’s easy, trust us), we recommend using this dairy-free homemade mozzarella. It’s made from cashews, nutritional yeast, and grass-fed gelatin. Tip: Add an extra tablespoon of gelatin to make the cheese easier to grate.

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For the protein, we used these foolproof almond meal meatballs made with grass-fed beef and Italian seasonings. Although feel free to use any Paleo-friendly meatballs – just make sure they’re grass-fed and pasture-raised to get the best flavor. To save time, roll these up the night before and refrigerate them until you’re ready to bake.

To make these baked spaghetti and meatballs, start by spiralizing two sweet potatoes using a 6 mm blade. Arrange your noodles in a cast iron pan and toss with the marinara sauce so the noodles are fully coated. Top with the meatballs and cover with foil or an oven-safe lid. Bake for 35 minutes, then remove the cover and sprinkle with shredded Paleo cheese. Return the pan to the oven and roast uncovered for another 5 minutes. Serve hot with fresh chopped basil.

Jennafer Ashley

Baked Sweet Potato Spaghetti + Meatballs

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Total time:50 mins

Cook Time:40 mins 40 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Baked Sweet Potato Spaghetti + Meatballs

Recipe by: Jennafer Ashley

This baked sweet potato spaghetti and meatballs recipe is a surefire way to curb a pasta craving, sans wheat.

Tools

• Spiralizer
• 10-inch cast iron pan

Ingredients

• 2 medium sweet potatoes, peeled and spiralized
• 2 cups Paleo marinara
• 10 meatballs, cooked
• 1 cup shredded Paleo cheese
• 2 T fresh basil, chopped

Instructions

• Preheat the oven to 400º F.
• Add the spiralized noodles to the cast iron pan and toss with the marinara sauce.
• Top with the meatballs and cover with aluminum foil or an oven-safe lid.
• Bake for 35 minutes.
• Uncover, sprinkle the Paleo cheese on top, and bake for an additional 5 minutes to melt the cheese. Serve hot with freshly chopped basil.

(You’ll Also Love: Easy, Healthy Pumpkin Pasta Sauce)