15 or so frozen meatballs - Rosina's Italian-style are great
1/2 medium onion, chopped
1-2 cloves garlic, minced
1 Tablespoon olive oil
Crushed red pepper, to taste
1 (14.5 oz) can diced tomatoes
1 cup chopped or grated carrots (I just use 1/2 bag of pre-grated)
8 oz. spaghetti noodles
1/2 cup bread crumbs, Italian-style
Directions
Preheat oven to 450.
Cook frozen meatballs in large skillet on low with onion, garlic, a little olive oil to prevent sticking, and crushed red pepper. Cover and stir occasionally. After about 15 minutes, stir in the tomatoes and carrot. Let simmer about 5 more minutes.
Meanwhile, cook spaghetti in large pot according to package directions, except reduce cooking time by about 2 minutes. Drain and return to pot.
Add meatball mixture to pot of cooked pasta and toss to combine. Transfer to casserole dish. Sprinkle top with bread crumbs.
Bake 10-15 minutes, until it begins to brown. Serve drizzled with olive oil if desired.
Note: Don't use an 8x8 dish like I did in the photo below, use something bigger. You'll need more room, and the bread crumbs will spread more evenly.
Damn Evelyn, U look like u can cook! Justin is a lucky man to have such an awesome meal!
ReplyDeleteAnother good idea for ya if u don't already know, when u make some meatloaf next time try using stovetop stuffing, instead of bread crumbs and make it into patties, they are "foe-nominal" hamburgers!!!!!
aww thanks lou! i will def try that
ReplyDelete