BAKED SPAGHETTI AND MEATBALLS
Baked Spaghetti and Meatballs is an easy, kid friendly weeknight dinner with cooked meatballs, spaghetti and cheese in a casserole. A lasagna shortcut!
Provided by Sabrina Snyder
Categories Main Dish
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and spray 9x13 baking dish with vegetable oil spray.
- Cook pasta as directed and drain (do not rinse).
- Add the noodles to a large bowl and toss with 1 tablespoon olive oil, salt and pepper.
- Add in the pasta sauce, meatballs and half the mozzarella cheese.
- Pour into your baking dish and spread evenly.
- Bake for 30 minutes, covered.
- Uncover, top with remaining mozzarella cheese and cook for 10 more minutes until cheese is melted.
Nutrition Facts : Calories 400 kcal, Carbohydrate 42 g, Protein 20 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 1008 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SPAGHETTI 'N' MEATBALLS
Meatballs can dress up any purchased spaghetti sauce for a fast supper with real homemade appeal-and very little effort. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a saucepan, combine spaghetti sauce and meatballs; cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve with spaghetti; top with Parmesan cheese if desired.
Nutrition Facts : Calories 426 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 897mg sodium, Carbohydrate 64g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.
COMPLETELY CROCK POT SPAGHETTI AND MEATBALLS
Steps:
- Gather the ingredients.
- Combine the spaghetti pasta, spaghetti sauce, frozen meatballs, and water in a 4-quart slow cooker and mix to combine. Make sure that the pasta is submerged in the liquid in the crock pot.
- Cover the crock pot and cook on low for 5 to 7 hours or until pasta is tender and meatballs are thoroughly heated to 160 F as measured with a meat thermometer , stirring once with a large spoon during the cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
- Serve with grated cheese, if desired. Enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 30 g, Cholesterol 71 mg, Fiber 5 g, Protein 19 g, SaturatedFat 8 g, Sodium 1322 mg, Sugar 11 g, Fat 26 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
SPAGHETTI AND FROZEN MEATBALLS
Quick and Easy Dinner of Spaghetti and Frozen Meatballs - Made in Your Skillet
Provided by DinnerPlanner
Categories Easy Dinner
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. Drain and rinse; place spaghetti back in the pan. Stir in the butter.
- Arrange meatballs on a microwave safe dish. Microwave for about 2 minutes or until meatballs are thawed.
- Drizzle olive oil in a large skillet and cook the garlic and meatballs on medium heat for about 3-4 minutes.
- Add sauce to the skillet. (Make sure to rinse out the jar with a little water to get the extra pasta sauce.)
- Cook until the sauce is heated through.
- Add the cooked spaghetti to the skillet and gently stir until the pasta is well coated with sauce.
- Sprinkle the top of spaghetti and meatballs with mozzarella cheese.
- Let simmer for about 2 minutes or until cheese has melted.
Nutrition Facts : Calories 380.47 kcal, Carbohydrate 34.2 g, Protein 16.17 g, Fat 16.31 g, SaturatedFat 5.78 g, Cholesterol 37.77 mg, Sodium 672.1 mg, Fiber 3.59 g, Sugar 6.56 g, ServingSize 1 serving
SPAGHETTI AND MEATBALLS IN THE INSTANT POT®
This is a fast way make a spaghetti and meatball recipe. For convenience's sake, store-bought fresh meatballs are being used, although homemade meatballs can be used instead.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
- Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
- Place noodles in a bowl and serve with meatballs and sauce.
Nutrition Facts : Calories 766.9 calories, Carbohydrate 68.7 g, Cholesterol 137.7 mg, Fat 32.1 g, Fiber 6.3 g, Protein 50.3 g, SaturatedFat 11.6 g, Sodium 532 mg, Sugar 2.5 g
BAKED MEATBALL AND PASTA CASSEROLE
This is one of those super easy delicious weeknight meals. The pasta actually is cooked in the oven to add flavor. You can use homemade meatballs or precooked frozen meatballs. Yummy!
Provided by MCsOnTheSquare
Categories Weeknight
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 Degrees and Grease a 3 Quart Casserole Dish.
- Melt the 1 TBSP Butter over medium heat and add the green bell pepper and onion. Cook until tender, approximately 5 minutes.
- Pour the jar of pasta sauce, the 2 cups of water, the package of frozen meatballs, the 2 1/2 cups of uncooked macaroni, 1 TSP Italian Seasoning directly into the casserole dish. Add the onion and green pepper. Stir all ingredients until combined.
- Bake covered for 45 minutes at 375 Degrees. Remove from oven after the 45 minutes is up and sprinkle the 2 Cups of Mozzarella and 1/4 Cup of Parmesan Cheese over the top. Place back in the oven uncovered and broil on high for around 3 minutes or until the cheese is bubbly.
- This will make 4 Huge Servings or 6 Normal Servings. Freezes Well!
- Enjoy and always let you kitchen be your favorite restaurant!
CROCK POT SPAGHETTI AND MEATBALLS
This recipe is special more for its cooking method than its ingredients. You can modify it to suit your taste, but I think you'll agree...making spaghetti and meatballs can't get any easier than this !
Provided by Terri Newell
Categories Spaghetti
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break spaghetti in half and put in crock pot.
- Add remaining ingredients and stir.
- Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
- Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.
SPAGHETTI AND MEATLESS MEATBALLS
This spaghetti recipe is perfect for those who've chosen to not eat meat. The mixture can be made ahead and refrigerated for up to 24 hours, or frozen for up to a few months until ready to use.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h40m
Yield 6
Number Of Ingredients 23
Steps:
- Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
- Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Form mixture into 2-inch balls and set on the prepared baking sheet.
- Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
- Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Serve marinara sauce and meatballs over cooked spaghetti.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 85.4 g, Fat 13.4 g, Fiber 11.5 g, Protein 31.9 g, SaturatedFat 1.3 g, Sodium 2151.8 mg, Sugar 9.3 g
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