Baked Spaghetti and Meatballs
Ingredients
- 2 (24-oz) jars low-sodium marinara sauce, heated
- 1½ cups hot water
- 1 tsp Italian seasoning
- 12 oz spaghetti, broken in half
- 2 (10-oz) pkg frozen plant-based Italian-style meatballs
- 1 Tbsp olive oil
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- ½ cup fresh basil leaves
Instructions
- Preheat oven to 400°F; lightly grease a 13- x 9-inch baking dish.
- Whisk together marinara sauce, 1½ cups hot water, and seasoning in baking dish. Add uncooked spaghetti, stirring to coat with sauce.
- Cover with foil and bake 50 minutes or until pasta is tender, stirring after 25 minutes.
- Meanwhile, cook meatballs in hot oil in a large skillet over medium heat 7 to 8 minutes or until just browned, turning often.
- Uncover baking dish, stir again, and top with meatballs and cheese.
- Increase oven temperature to broil. Broil 3 to 4 minutes or until cheese is melted and beginning to brown. Top with basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
707
|
707
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 34 | 34 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 777 | 777 |
Vegetarian Meal Plan
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