Baked Spaghetti and Meatballs
Italian Salad
Ingredients
- 2 (24-oz) jars marinara sauce, warmed
- 1½ cups hot water
- 1 tsp Italian seasoning
- 12 oz gluten-free 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. Stir together marinara sauce, water, and seasoning in lightly greased 13- x 9-inch baking dish. Stir in spaghetti.
- Cover with foil; 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 mixture, 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. Sprinkle with basil.
Side Dish Ingredients
- 2 (12-oz) pkg mixed salad greens
- ½ cup Italian dressing
Side Dish Instructions
- Toss greens with dressing just before serving.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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