Baked Spaghetti and Meatballs
I like to use the garden combination spaghetti sauce to add a vegetable serving. If I have Italian-blend shredded cheese I often use that.
12 fully-cooked meatballs
1 (24-oz.) jar spaghetti sauce
1/2 yellow onion, diced
1 clove garlic, minced
1 tsp. Italian seasoning or oregano
2 Tbsp. olive oil
1/2 to 3/4 lb. spaghetti noodles
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1. Preheat oven to 350 degrees F. Preheat cast iron skillet over low heat.
2. Add 1 tablespoon olive oil to skillet and let heat about 2 minutes. Saute onions for 3 minutes and add garlic and saute for one minute more. Place precooked meatballs in skillet and pour spaghetti sauce over the top and toss to coat. Sprinkle seasoning over the top and simmer for 15 minutes while you cook spaghetti noodles.
3. Cook spaghetti noodles according to package directions for al dente. Remove meatballs to a plate. Stir 1/2 cup of pasta cooking water into the sauce in the skillet. Drain spaghetti and stir into the sauce. Return meatballs to skillet and turn off heat. Top with cheese. Bake for 20 minutes or until hot and bubbly and cheese is melted.
Apron Strings Tips: If you add too much pasta your dish will be very dry. Add more pasta sauce if you like. If you don’t have prepared meatballs you can easily substitute a pound of ground beef by browning it with the onions and garlic in step two and lengthening the cooking time.