Spaghetti

love this dish – spaghetti and meatballs

March 6, 2025 by Becky Spoon

This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.

By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.

What ingredients will you need for this recipe?

FOR THE MEATBALLS

Ground Pork
Ground Beef
eggs
pecorino Romano
shallots
parsley
fresh white bread
milk
ricotta cheese
garlic
garlic powder
salt
black pepper
red pepper flakes
water
oil

TOMATO SAUCE

San Marzano tomatoes from Italy
butter
onions
garlic
red pepper flakes
fresh basil
olive oil

To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83

I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.

When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.

What would you serve with this?

I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.

My favorite things I used making this recipe:

I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs

Rotary Grater:https://amzn.to/4bOFZoY

Need another recipe?

Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna

More pasta recipes:

Here’s the link for this sauce: easy instant pot meat sauce with pasta…

Here is the recipe for this homemade spaghetti and meatballs. Enjoy!

Spaghetti and Meatballs

These meatballs are so tender they will melt in your mouth,

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Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1 lb ground beef (I prefer 80/20)
1 lb ground pork
6 oz grated Pecorino Romano
1 small shallot, diced
1/3 cup chopped parsley
3 large eggs
1 cup soft breadcrumbs (I use white sandwich bread)
enough milk to soften the breadcrumbs
3-4 oz Ricotta Cheese
2 minced garlic cloves
1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
a pinch of red pepper flakes
water and oil for the sheet pan

For the Sauce

2 28 oz cans Italian San Marzano Tomatoes
10 tbsp butter
1 onion, halved
salt to taste

Method

For the Meatballs

Preheat the oven to 450 degrees.
Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.
Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.

For the Marinara Sauce

In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes.
In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.

To finish the dish

At this point you can add the meatballs to the sauce and simmer for about 20 minutes.
At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!

easy fresh tomato pasta – my #1 go to in a pinch

March 28, 2020 by Becky Spoon

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This fresh tomato pasta is another perfect recipe for cooking things you have on hand and a great use for those ripe tomatoes that we need to use up. I’m looking daily in my refrigerator and at my non perishable items trying to make sure I don’t let anything go to waste!

Other that the olive oil and salt and pepper, this recipe has 4 ingredients! I used very ripe Roma tomatoes, a few leftover sweet cherry tomatoes I had on hand, fresh garlic, crushed red pepper flakes, and fresh basil or Italian parsley, whichever you have on hand. In a pinch you could use dried basil if you don’t have fresh.

fresh tomato pasta.

I used spaghetti, however any pasta would work. I tubed pasta or fusilli or other spiral shaped pasta would work well. This recipe is not one to just make with fresh tomatoes when you need to! I’ve been making this recipe for years and I have used a canned diced tomato before. I would use a really good tomato like Mutti or a San Marzano brand. Here’s a link for the Mutti: https://amzn.to/2Jhwseb

Need another pasta receip? https://the2spoons.com/best-pasta-and-clams/. This pasta with clams is also a great recipe for cooking from your pantry. While at the grocery store the other day they had canned clams which work well in the pasta with clams dish.

Here’s the easy recipe for the fresh tomato pasta! Bon Appetit!

Fresh Tomato Pasta

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Servings: 2 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

12 oz pasta of your choice, I used spaghetti
8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
handful of cherry tomatoes (optional)
2 garlic cloves, minced
1/4 tsp red pepper flakes
fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
2 tbsp extra virgin olive oil plus more for drizzling while plating
salt and pepper to taste and salt for the pasta water
1 cup reserved pasta water or more if needed
Parmesan cheese for serving

Method

Bring a salted pot of water to a boil and add your pasta.
While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!

best easy cheesy chicken spaghetti.

March 16, 2020 by Becky Spoon

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Yum. This easy cheesy chicken spaghetti is delicious.! Not only is this casserole delicious but it will feed six and if you do have leftovers this dish is even better the next day.

During these times that we are trying to eat from our pantry’s, make meals stretch and feed the family dishes everyone will love, this dish checks all of those boxes along with the economical box. If you are feeding a crowd, double, triple, how many times over it works wonderfully. This is actually a great recipe to feed a crowd.

Every item in this recipe can actually be from your pantry expect for the fresh ingredients like onions and peppers, and of course the cheese. I used fresh mushrooms and chicken that I had leftover, but you could use jarred mushrooms and canned chicken! I did top it with a mixture of cheddar cheese and Italian bread crumbs but you could leave the bread crumbs out all together.

My boys loved this growing up. When my youngest son moved from home and shared a place with friends, I’d make a huge recipe of this and send it home with him! This makes a great dish to serve a crowd, and it is a perfect make ahead dish that you can freeze before baking!

easy cheesy chicken spaghetti.

So the main ingredients in this dish, other than the spices, oil and a little butter are spaghetti, bell peppers (I used red and green), onions, cooked chicken, mushrooms, pimiento, and of course cream of mushroom soup. Some recipes call for cream of mushroom soup and cream of chicken soup. You can add both if you like. I’ve seen recipes that add a can of rotel tomatoes instead of the pimiento.

As you can see most of the ingredients are common ingredients most of us always have on hand. I ALWAYS have cream of mushroom soup so I buy them in 6’s like you get a Sams club or online at amazon for a 4 pack. Here’s a link for the amazon 4-pack: https://amzn.to/2Wi5dbg.

easy cheesy chicken spaghetti.

Keeping the “cooking from the pantry” theme going, you can open a can of green beans to serve with this and that would be a great addition. Here’s my simple recipe for canned green beans: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/.

My Mom would have probably thrown in a green salad and bread because she always served complete meals that covered the food wheel and she would include dessert!

Here’s the easy recipe! Hope you enjoy!

Chicken Spaghetti

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Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

12 oz spaghetti
2-3 cups cooked chicken
2 cups grated cheddar cheese (I use a combination of mild and sharp)
2-3 oz Velveeta cheese, cubed ( Optional, but I really like it in the dish)
2 cans cream of mushroom soup
6-8 large mushrooms, sliced
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
2 tbsp butter
1 tsp extra virgin olive oil
1 4 oz jar pimentos, drained
1 can sliced ripe olives, optional
2 cups chicken broth
1 tsp Lawry's seasoned salt
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup additional grated cheddar cheese for the top

Method

Preheat oven to 375 degrees.
Dice the chicken from a chicken you have cooked or a rotisserie chicken. I cooked mine in the instant pot. I placed the chicken in the pot, adding water up about 3/4 to the top of the chicken. I added 2 bay leaves, a stalk of celery, 2 carrots, 1/2 onion and a little salt. I set the Instant Pot for 30 minutes and allowed it to release on it's on. I then remove the chicken and strain the broth, discarding the vegetables. When cool, you can dice or tear the chicken into pieces. You will probably have more chicken than you need left, so use it for another recipe.
If you have a rotisserie chicken it will work, you'll just need some chicken broth in your pantry.
Cook your spaghetti according to packaged instructions.
While your pasta is cooking heat the butter and oil in a large pot. Add your onions and peppers and cook until the onions are translucent. Add the mushrooms and cook until the water has evaporated from the mushrooms and they are starting to brown. Don't salt your mushrooms until they begin to brown because the salt will just release the water. When they start to brown add the seasoning salt and pepper. Now add the cream of mushroom soup, and your chicken broth. Cook and stir until your soup has completely heated through and all is combined. At this point I turn off the heat, allow the sauce to cool a little, then add the pimentos and olives.
When the spaghetti is cooked, drain and add it to a container large enough you can toss all the ingredients in. I usually add a touch of oil so the pasta won't stick. Add the chicken and toss. Then add the sauce that has cooled and has all the remaining ingredients in it, along with the cup of cheese. I combine again the pasta, chicken the sauce and cheese. You're going to add cheese to the top so you want the cheese combined throughout your dish. Now that it's all combined, dot with the Velveeta cubes and top with the remaining cheese.
Place mixture into a prepared casserole dish. Cover and cook for 30 minutes until bubbly, then remove the foil or cover and add your cheese. Cook an additional 15 minutes or until your cheese has melted. Enjoy!

Easy Spaghetti and Meatballs

November 11, 2019 by Becky Spoon

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I call this recipe Easy Spaghetti and Meatballs because I’m using a jar of one of my favorite marinara sauces rather than the homemade I usually make!! After realizing I didn’t have fresh basil, I had already planned on the meatballs, I was happy to find I had jars of marinara in my pantry. I didn’t want to run to the store so it worked out great! And easy! I used Rao’s Homemade Marinara Sauce. Here’s the link if your not familiar: https://www.amazon.com/Raos-Homemade-Marinara-Sauce-24-Ounce/dp/B004TQPJAM. Use your favorite sauce, you don’t have to use my choice, I just happened to have this on hand and like it.

I think Spaghetti and Meatballs is a great dish when it’s cold and the weather is bad. It’s just one of those cozy comfort foods. Make your favorite garlic bread, add a green salad with a good vinaigrette and your meal is complete. This is a meal you can make ahead, either the day before or the morning of your dinner. Additionally, he meatballs and sauce freeze well.

The meatballs are homemade and delicious! They are loaded with spices, lots of parmesan cheese along with 3 meats, ground beef, ground pork and Italian sausage. I used hot Italian Sausage but use mild if you prefer. I simmer the meatballs in the jarred sauce for about an hour to allow the flavors to come together.

Easy Spaghetti and Meatballs

After your initial recipe, these meatballs make the perfect meatball sub. I make them all the time with my leftover meatballs. Just get a good French bread, toast it on both sides with a little butter (just the insides) heat your leftover meatballs, then add mozzarella. Place them under the broiler until your cheese has melted! A delicious sub!

Another use for the leftover meatballs and marinara is a delicious Leftover Meatballs Lasagna. Here’s the recipe: https://the2spoons.com/leftover-meatballs-lasagna/.

Easy Spaghetti and Meatballs

Don’t forget to finish your dish with shaved parmesan or Parmigiano Reggiano as I did in this case. Parmigiano Reggiano is a little expensive but I think it’s well worth it. A small portion last a while. The rind left is perfect for adding to soups or pasta sauces too.

A couple of tips before you start your recipe. Always save a little pasta water when to help with your sauce. Never rinse your pasta. And, always dress your pasta with some of the sauce first, then complete your final dish.

Here’s the recipe!! Enjoy

Easy Spaghetti and Meatballs

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Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Meatballs

1 lb ground beef
1 lb ground pork
2 links Italian Sausage or 1/2 pound ground (I used hot)
1 cup Italian Bread Crumps (I used Progresso)
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tbsp fresh Italian Parsley (Use dried if you don't have fresh)
1 1/2 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
5 small eggs or 3 large or extra large
1 1/2 cup finely grated parmesan cheese
3 tbsp olive oil for frying the meatballs

For the Final Spaghetti and Meatballs

1 recipe Meatballs
2 jars of your favorite marinara sauce or other sauce-
1/2 jar water
1 lb spaghetti
Parmesan or Parmigiano Reggiano for serving

Method

Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 18, 2019 by Becky Spoon

These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? Try my Bucatini and Meatballs. Here’s the link for the recipe: https://the2spoons.com/bucatini-and-meatballs/.

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

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Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Method

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!

Simple Spaghetti with Fresh Tomatoes from the Garden

July 2, 2019 by Becky Spoon

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This Spaghetti with Fresh Tomatoes from the Garden literally has 6 ingredients. Extra virgin olive oil, garlic, fresh tomatoes from the garden, parmigiana- reggiano, the pasta and some fresh basil. It is seasoned simply with a little salt and pepper, then a little pasta water to bring everything together! I honestly wanted to keep eating it!!

The tomatoes I used were Sun Gold cherry tomatoes, but you can use any of the small tomatoes. There’s champagne tomatoes, grape tomatoes, any of these will work in this recipe. If you decide to add some of these delicious cherry tomatoes to your garden here’s a link to give you names for the best types: http://www.veggiegardener.com/best-cherry …

Simple Spaghetti with Fresh Tomatoes from the Garden

I started with a little extra virgin olive oil and garlic, then added the tomatoes and cooked them until they were busting.

Finishing with pasta water helps make this delicious sauce! Add the spaghetti to the pan, toss a few times and you’re finished! Simple!

Eating this dish alone with a piece of good garlic bread or French bread is enough! However, if you want a salad, try my Caesar salad. Here’s a link for that: https://the2spoons.com/a-classic-beautiful-caesar-salad/

Hope you enjoy this simple recipe! The recipe is for two, however, just double or triple and the delicious flavors will remain the same!

Spaghetti with Fresh Tomatoes

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Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

2 Cups cups whole cherry tomatoes (I used Sun Gold)
2 garlic cloves, minced
3 tbsp extra virgin olive oil, plus more to drizzle on finished dish
1/4 cup Parmigiana Reggiana Cheese finely, Parmesan or Pecorino Romano grated plus more for finishing the dish
salt and pepper to taste
pasta water
fresh basil, torn
8-16 oz spaghetti

Method

Bring a pot of water that has been salted to a boil. Cook your pasta to your desired firmness! I actually like mine softer than al dente.
While your pasta is cooking, wash and pat dry your tomatoes. Heat the olive oil in a large skillet. Add the garlic and cook until fragrant but don’t burn. Add your tomatoes and cook until they have burst and a sauce begins to form. Shake the pan while cooking to insure all sides are cooking.
When your tomatoes have burst and your sauce begins to make add a little salt and pepper to taste.
Don’t drain your pasta, but remove your pasta with a spider or tongs from the pasta water into your skillet with the sauce. Add a ladle of pasta water and combine your pasta with the sauce and cook for a minute or two. Add the grated Parmesan cheese and combine gently adding more pasta water if needed. Turn the heat off and toss in some torn basil leaves.
Plate your spaghetti and spoon over the remaining sauce. Add some Parmesan strips, drizzle with extra virgin olive oil, and more basil if desired. Bon Appetite!