Description
A quick and easy one-pot meal where spaghetti cooks in a flavorful tomato sauce with frozen meatballs, perfect for busy weeknights.
Ingredients
- 24 ounces marinara sauce
- 14.5 ounces diced tomatoes
- 1½ cups low sodium beef or chicken broth
- 1 cup water (or red wine)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 12 ounces dry spaghetti (uncooked and broken in half)
- 24 fully cooked frozen Italian meatballs (about 1 pound)
- 2 tablespoons chopped fresh parsley
- ½ cup grated Parmesan cheese (divided)
Instructions
- Place a large Dutch oven or heavy pot over high heat. Pour in the marinara sauce, diced tomatoes (with their juices), broth, and water or red wine. Add the Italian seasoning, garlic powder, onion powder, and crushed red pepper flakes (if using). Stir to combine.
- Stir in the frozen meatballs so they’re covered by sauce. Increase heat until the sauce comes to a steady boil.
- Once boiling, add the broken dry spaghetti in an even layer, pressing the strands down so they’re mostly submerged. Give everything a gentle stir to separate the pasta.
- Reduce heat to low or medium-low so the pot maintains a gentle simmer. Cover and cook for 16 to 18 minutes, checking and stirring every 4–5 minutes to prevent sticking and to help the pasta cook evenly until al dente.
- Remove the lid and stir in the chopped parsley and half (about ¼ cup) of the grated Parmesan. Taste and season with salt and pepper if needed.
- Serve immediately, garnishing each plate with the remaining Parmesan.
Notes
Use gluten-free spaghetti for a gluten-free version. You can swap marinara for chunky tomato sauce or passata, and for a dairy-free option, omit the Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian