INGREDIENTS
About 18 pre-cooked meatballs (I used homemade ones)
24 oz jar of marinara sauce (I opted for San Marzano Sauce)
1/2 yellow onion, diced
3 cloves of garlic, crushed
1 tsp of Italian seasoning
2 TBSP of olive oil
3/4 # of spaghetti noodles
1-2 cups of grated cheese (I used a combination of colby-jack and mozzarella)
1/2 cup of grated parmesan
INSTRUCTIONS
In a large cast-iron skillet, sauté onions in olive oil over medium to low heat. Incorporate garlic and continue sautéing until onions are tender.
Add the cooked meatballs.
Introduce the marinara sauce and a teaspoon of Italian seasoning.
Simmer over medium to low heat for about 20-30 minutes.
In a separate large pot, prepare spaghetti noodles according to the package directions (undercooking by two minutes).
Using a large slotted spoon, extract meatballs from the sauce and set aside.
Transfer cooked spaghetti (using a large slotted spoon) into the marinara sauce. Add about half a cup of the pasta cooking water. Gently stir until the pasta is thoroughly coated with the sauce.
Place the cooked meatballs atop the spaghetti.
Sprinkle with the grated cheeses - both colby-jack/mozzarella mix and parmesan.
Bake at 350* for approximately 20-30 minutes, or until it's heated through, bubbling, and the cheese has melted to perfection.
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