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–+ servings

No-Boil Baked Spaghetti & Meatballs

Course: Main Course, Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 8 servings
Author: Jazzmine Woodard
Classic spaghetti & meatballs with a veggie-packed sauce and no boiling required!
Print Recipe

Ingredients

  • 16 Carando Mozzarella Rustica Meatballs (2 eight-count packages)
  • 1 zucchini squash
  • 6 baby bella mushrooms
  • 2 jars your favorite marinara sauce
  • 3 handfuls fresh baby spinach leaves
  • 32 ounces uncooked spaghetti
  • ½ cup water
  • shredded Mozzarella cheese to garnish

Instructions

  • Preheat oven to 375 degrees. Brown meatballs in a large skillet over medium-high heat (about 2 minutes per side). (To bake meatballs instead: place meatballs on aluminum foil-lined baking sheet. Bake 15 minutes; gently turn meatballs over and bake an additional 13 to 17 minutes until internal temperature reaches at least 165ºF.) Meanwhile, chop zucchini into cubes (about ½ inch size) and slice mushrooms.
  • Reduce heat to medium-low then add zucchini, mushrooms, and sauce and cook until bubbly (about 3 minutes). Turn off heat then stir in spinach.
  • Break spaghetti noodles in halves and add them to a large, non-stick baking dish then pour sauce and meatballs over top to cover the noodles. Cover dish tightly with foil and bake for about 25 minutes.
  • Remove foil and, using a fork, stir to mix pasta with sauce (Pasta will still be slightly stiff) then pour in ½ cup water. Re-cover and bake an additional 5-8 minutes or until no water remains in pan.
  • Sprinkle mozzarella cheese over top before serving.