Spaghetti with Easy Oven Meatballs

Spaghetti with Easy Oven Meatballs


1 tablespoon Dierbergs olive oil
½ cup chopped onion
2 teaspoons minced garlic
2 teaspoons dried basil
¼ teaspoon crushed red pepper flakes
3 cans (15 ounces each) crushed tomatoes
¼ cup Dierbergs tomato paste
1 cup reduced-sodium chicken broth
½ teaspoon salt
Freshly ground black pepper
Easy Oven Meatballs (link below)
1 box (14.5 ounces) multigrain spaghetti
¼ cup grated parmesan cheese


In large saucepan, heat olive oil over medium-high heat. Add onion; cover and cook stirring frequently until onion wilts, about 3 to 4 minutes.

Add garlic, basil, and red pepper flakes; cook 1 minute. Stir in tomatoes, tomato paste, and broth; bring to a boil.

Reduce heat and simmer stirring occasionally 30 minutes.

Season with salt and pepper. (Sauce can be made to this point 1 day in advance, or frozen for up to 1 month.)

Add cooked meatballs; simmer until heated through, about 5 to 10 minutes.

Cook pasta according to package directions, omitting salt and oil.

Serve pasta with meatballs and sauce. Top with parmesan cheese.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 440
Cholesterol: 64 mg
Fat: 10 g
Sodium: 842 mg
Carbohydrates: 50 g
Protein: 35 g
Fiber: 7 g

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