Have Your Pasta and Eat It Too With This Paleo Spaghetti and Meatballs Dish

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.

For the protein, we used these foolproof almond meal meatballs made with grass-fed beef and Italian seasonings. 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.