Here’s a tasty meal for a cold winter’s night or a fast dish to take to a potluck meal. The pasta and the meatballs cook in the baking dish in the marinara sauce along with some extra water. It’s delicious and best of all there are hardly any preparation dishes to wash. Do you want to eat more vegetables? Add some chopped, frozen spinach to the tomato sauce. Picky eaters may not even notice it.
Total Time: 1 hour 15 minutes
12 ounces spaghetti, broken in half
24 oz. (730 ml) jar of marinara sauce (or make your own quick tomato sauce from a 28 oz can of whole tomatoes, onion, garlic, oregano, basil, salt, pepper)
2 cups water, plus extra hot water as needed
1 pound lean ground beef
¾ cup bread crumbs
⅓ cup prepared basil pesto
Salt and pepper
Grated Parmesan cheese
Adjust oven rack to middle position and heat oven to 475 degrees. Grease a 9”x13” baking dish. Spread the uncooked, broken spaghetti into the prepared dish.
Using hands, combine beef, bread crumbs, pesto, 1 teaspoon salt, and ¼ teaspoon pepper in bowl just until combined. Break off and roll mixture into 1-inch meatballs (about 16 meatballs).
Pour marinara sauce and water over pasta and toss gently with tongs to coat.
Nestle the meatballs on top of pasta in dish. Cover the top tightly with aluminum foil and bake for 30 minutes.
Remove dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Return uncovered dish to oven and continue to bake until pasta is tender and sauce is thickened, 5 to 8 minutes.
Remove dish from oven. Toss to coat the pasta and meatballs with sauce, adjusting sauce consistency with extra hot water as needed. Let cool for 10 minutes. Season with salt and pepper to taste. Serve with grated Parmesan.
When you need a wholesome and tasty ready-to-go lunch we’ve got you covered at Reesor’s in Stouffville. Our deli staff prepare fresh sandwiches daily with our own bread and Ace Bakery buns, freshly sliced meats, cheese and lettuce.
Have you tried our soups? You’ll find a daily soup such as Lentil Sausage, Roasted Red Pepper, Minestrone and more in our hot soup urn. We make a delicious selection of hearty, healthy, fibre-filled salads made with real food like chick peas, lentils, beans, and pasta.
Our cooks at Reesor’s have recently begun making Penne Alfredo in a creamy four cheese sauce. You’ll find it in our frozen entree section. (It’s also available with mushrooms.) It’s delicious as is along with some vegetables or salad, but if you want to you can customize it at home and make it your own signature dish. Here’s what to do:
Bake the frozen Penne Alfredo for about 45 minutes according to the directions on the package. Meanwhile, clean and coarsely chop several handfuls of fresh spinach and steam it for 2 or 3 minutes. If you have some ham (we used Country Ham from Reesor’s deli department) slice it into pieces similar in size to the pasta. Other variations could be broccoli, asparagus, peas, or bacon. You choose your favourite combinations.
When the Penne Alfredo is partially baked remove it from the oven. Put the partially baked Penne Alfredo into a mixing bowl. Add the steamed spinach and the ham and mix together gently. Put it back into the foil baking dish or put it into your own casserole dish. Put it back in the oven to complete its baking time. Broil carefully for 1 or 2 minutes at the end to get it nicely browned. You’ve just cooked dinner!