Ingredients
Scale
- 1 lb Spaghetti or Penne (Store brand)
- 1 bag (12-16 oz) Frozen Italian-style Meatballs
- 1 jar (24 oz) Marinara Sauce
- 2 cloves Garlic, minced
- 1 tbsp Vegetable Oil or Butter
- Salt and Pepper to taste
- Optional: Grated Parmesan cheese or dried parsley for garnish
Instructions
- Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest of the pasta and leave it in the colander. - Step 2: Sauté the Meatballs and Garlic
While the pasta boils, heat the oil or butter in a large skillet over medium-high heat. Add the frozen meatballs and cook them for about 5 to 7 minutes, shaking the pan occasionally, until they are browned and heated through. Throw in the minced garlic during the last minute of browning so it becomes fragrant without burning. - Step 3: Simmer the Sauce
Pour the entire jar of marinara sauce over the meatballs. Reduce the heat to low and let it simmer for 3 to 5 minutes. If the sauce looks too thick, stir in a splash of the reserved pasta water to create a silky, restaurant-quality consistency that clings to the noodles. - Step 4: Combine and Serve
Add the drained pasta directly into the skillet with the sauce and meatballs. Use tongs to toss everything together until every strand of pasta is perfectly coated. Season with salt and pepper. Plate the pasta immediately and top with a sprinkle of cheese or dried herbs if you have them on hand.
- Cook Time: 20 minutes