← Go Back to Weekly Meal Plan
Tray Baked Spaghetti

Life Changing Spaghetti Tray Bake

Life Changing Spaghetti Tray Bake | Meat

Tray Baked Spaghetti
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
You'll never cook spaghetti the same way again! Everything goes into the tray (RAW!) and 30 minutes later you have dinner!
Print Recipe
Servings 4


  • high sided roasting tray about 10×8 inches
  • measuring jug
  • Pre-heated oven 200FAN


  • 350 g spaghetti
  • 1 onion sliced
  • 2 cloves garlic sliced
  • 60 ml olive oil about 4 tbsp
  • 250 ml passata
  • 650 ml chicken stock use a stockcube
  • 30 ml tomato puree 2 tbsp
  • 4 sausages (or swap for fish if preferred)
  • 5 g fresh parsley a few sprigs parsley, chopped


  • Place spaghetti into the roasting tray and drizzle over the olive oil; massage this into the pasta a little.
  • Scatter over the onions, garlic then pour over the passata followed by the stock and tomato puree. Give the tray a little shake to ensure the liquid is covering everything (you need the pasta to be 'just' covered by the liquid.
  • Season with salt / pepper and then dot the sausage meat from the sausages all over the top (bit like squeezing toothpaste from a tube!)
  • Pop into a pre-heated oven, uncovered for exactly 30 minutes. Once done, remove from the oven, prod with a fork alittle and garnish with chopped parsley. If it's too thick add a small splash of water/stock, or if it is a little runny just leave it to rest for a few minutes and it'll thicken.
  • That's it! Be amazed and eat well!


This is a great recipe to use what you want; leave out the sausagemeat (and use vegetable stock) for a vegetarian version or swap for fish instead!

Nutrition Per Serving

Calories: 759kcal | Carbohydrates: 75g | Protein: 26g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 806mg | Potassium: 756mg | Fiber: 5g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg

Leave a Comment