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1 pound raw spaghetti (thick spaghetti noodles), such as Tuscanini Spaghetti Pasta
salt, to taste
pepper, to taste
1 jar Tuscanini Marinara Sauce
3 cups water
1 and 1/2 pounds ground beef
1/4 cup fresh breadcrumbs
1/4 cup dry breadcrumbs, such as Gefen Bread Crumbs
1 egg
salt
pepper
1 teaspoon Gefen Garlic Powder
1 teaspoon Italian seasoning
1/3 cup warm water
Preheat your oven to 450 degrees Fahrenheit. To a 9×13 baking dish, add the raw spaghetti. Season with salt and pepper then pour in the sauce and water.
Combine meatball ingredients, mixing gently, until uniform. Form meatballs.
Top the spaghetti and sauce with the meatballs, cover tightly and bake for 45 minutes. Stir the spaghetti to promote the underdone pieces cooking through. Recover and return to the oven for 10 to 15 minutes more.
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can I freezer it ready made ?
Yes, you should be able to.
does this come out pasty? all the other pastas I tasted that were ovenbaked came out pasty.
From the reviews we have received, it seems like it doesn’t come out pasty which is why people are loving it 🙂
Hi can I use rice instead of spaghetti? and how long would I need to cook it?
Thanks so much for your delicious recipes! I love them!
That’s a good question, we never tried it like that so not exactly sure how it would work. But chicken and rice dishes work well in the oven so I think it should work. Not sure on the quantities/cook time. I would look at another similar recipe for reference.
Amazing!!!!
My family likes it more than my usual recipe and it literally takes a min to make. Does not feel like cheatballs at all 😉
Very easy. Tasted okay, but not delicious. The spaghetti was chewy- not fluffy. And it needed more time in the oven…
Can ground chicken be used instead of meat?
Definitely. I’ve used ground turkey in the past instead of ground beef in meatball recipes & tasted great, same texture.
Did anyone try this with Gluten Free Rice Spaghetti?
Any adjustments needed?
I realize that you are aware of how to prepare rice pasta. It doesn’t need to be actually cooked, and because it is so delicate, I would be afraid to use it in this manner. I am only speculating, but I am afraid that it would turn to mush. Also the corn based pasta, which does need to cook, but over-cooking turns it to mush. I would make the meatball as this recipe calls for and maybe add the pasta in the end or after. Please note that the meatball recipe that Estie suggests, contains bread crumbs. Just a FYI.
Can you use other pasta shapes? or specifically only spaghetti works?
There is no reason why not, but thicker types of pasta might need more water, or sauce. As with spaghetti, you have to check during the baking to see that all is getting baked evenly. You might have to add liquid, and/or baking time.
It was a winner in my house tonight even the picky eaters loved it! Thank you Esty!