Spaghetti and Meatballs with Marinara and Parmesan
This classic spaghetti and meatballs dish features tender pasta topped with rich tomato marinara sauce, juicy seasoned meatballs, and a generous layer of freshly grated Parmesan cheese. The savory meatballs simmer in the sauce, allowing the flavors to blend while the pasta absorbs the tomato richness. Finished with Parmesan, the dish becomes creamy, salty, and deeply comforting—an iconic Italian-American meal perfect for lunch or dinner.
- Total time
- 35 min
- Servings
- 1
- Calories
- 680
- Protein
- 32g
Ingredients
- 4 oz dry spaghetti
- 4 cooked beef meatballs (pick any amount - I did 4)
- 1 cup marinara sauce
- 1 ¼ cup grated Parmesan cheese (any amount)
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Bring a pot of water to a boil. Add a pinch of salt to the water.
- 2
Add 4 ounces of dry spaghetti to the boiling water and cook according to package directions, usually 8–10 minutes, until the pasta is tender but still slightly firm.
- 3
While the pasta cooks, place 1 cup marinara sauce and 3 cooked meatballs into a small saucepan. Heat over medium-low heat for about 8–10 minutes, stirring occasionally, until the meatballs are hot and the sauce is gently simmering.
- 4
When the spaghetti finishes cooking, drain the pasta and place it on a plate.
- 5
Drizzle 1 tablespoon olive oil over the pasta and toss lightly to prevent sticking.
- 6
Spoon the marinara sauce and heated meatballs over the spaghetti.
- 7
Sprinkle ¼ cup freshly grated Parmesan cheese evenly over the top of the pasta and meatballs.
- 8
Add a small pinch of salt and black pepper if desired.
- 9
Serve immediately while the pasta is hot and the cheese begins to melt into the sauce! Enjoy!
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