45 Minute Spaghetti and Meatballs Recipe

Classic spaghetti tossed with marinara and tender Italian-style meatballs for a quick, comforting meal.

Prep Time 5

Cook Time 45

Total Time 50

Servings 4 servings

Abruzzese-style Italian meatballs about 24 meatballs; used two packages of pre-cooked frozen meatballs
3 tablespoons olive oil
1 medium yellow onion diced
1 cup baby bella mushrooms diced
2 cloves garlic minced
24 oz marinara sauce about 2 jars
14.5 oz petite diced tomatoes 1 can
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
2 bay leaves
salt and pepper to taste
1 1/2 cups water
1 lb spaghetti
parmesan cheese to garnish, optional
parsley to garnish, optional

Bake the Abruzzese-style Italian meatballs according to the package directions until heated through; set aside.
Heat the olive oil in a large skillet or the pot over medium heat. Add the diced onion and mushrooms and sauté until softened, about 5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute, stirring to avoid burning.
Pour in the marinara sauce and the can of petite diced tomatoes, then add the water, Italian seasoning, dried basil, bay leaves, and salt and pepper to taste. Stir to combine and bring to a boil.
Reduce heat to medium-low, add the cooked meatballs to the sauce, cover, and simmer gently for 15–20 minutes so the flavors meld.
While the sauce simmers, cook the spaghetti in a large pot of boiling salted water until al dente according to package instructions. Drain well.
Toss the drained spaghetti with the sauce and meatballs, or serve the meatballs and sauce over the pasta. Garnish with grated Parmesan and chopped parsley if desired.

Used two packages of pre-cooked frozen Abruzzese-style meatballs in this version.
Feel free to use any cooked frozen meatballs if preferred.
I used Classico Tomato Basil Marinara for the sauce.
Adjust salt and pepper to taste before serving.