ARCHIVE | SPAGHETTI & MEATBALLS
Prep Time:
Yield
1
Shelf Life
- 36 flozSauce – Roasted Garlic TomatorecipeARCHIVE | SPAGHETTI & MEATBALLS
- 24 ozPasta – Barilla, SpaghettirecipeARCHIVE | SPAGHETTI & MEATBALLS
- 6 tbspgrated parmesanARCHIVE | SPAGHETTI & MEATBALLS
- 12 eachMeatballs – ChickenrecipeNOTE*
- 6 ozgrated parmesanARCHIVE | SPAGHETTI & MEATBALLS
- 1
Gently heat Tomato Sauce over medium heat until it comes to a simmer.
- 2
Heat Spaghetti in boiling salted water until heated through.
- 3
Drain well and add to the Tomato Sauce. Gently toss to coat the pasta evenly with the sauce.
- 4
Continue cooking to heat through, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
- 5
Using a rubber spatula, transfer immediately to the aluminum half pan, reserving some of the sauce to spoon on top of the pasta.
- 6
Place Meatballs around and on top of the pasta, followed by the remaining Tomato Sauce.
- 7
Garnish with parmesan evenly distributed over the pasta.
- 8
Serve 6 oz Parmesan on the side.
*See CHICKEN MEATBALLS for reheating instructions.
Description
1
Serving Size
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