Okay folks, this is a hack to end all hacks and a cheat to end all cheats. If you can boil water and turn on the oven, you can have a fast and filling Italian Feast. The key here is quality over quantity.
There are spaghetti noodles, and then there are spaghetti noodles. I like mine imported and believe it or not, Costco has a decent noodle that hails from Italy. You just gotta be willing to buy 8 pounds of the stuff. Hum, might be why we eat so much spaghetti throughout the year. Although the average American eats 14 pounds of pasta a year, so this isn’t even a six-month supply for my family.
When it comes to commercial pasta sauce, we all have our favorite. And most of us doctor that jarred sauce just a little, be it with a can of diced tomatoes or a splash of wine or a pinch of seasoning. So go for it.
Finally, the meatballs. Just read the ingredients. If the first ingredient is bread, cereal or filler skip that bag and move on. I suppose we could make our own, freeze them for the future, but that would be a post of a different nature.
You get the idea here. Cheat, but with quality ingredients. It gives the cook a night off.
Quick Spaghetti and Meatballs with Garlic Bread
1 lb Spaghetti Pasta
16 oz bag frozen Italian Meatballs
24 oz jar Pasta Sauce
14 oz can Tomatoes, Italian Diced
1 frozen Garlic Bread Loaf
1/2 cup Basil, shredded
1 cup Italian Cheese Blend as desired
Bring a large pot of salted water to a rolling boil.
While the water comes to a boil, empty pasta sauce into a large saucepan. Add tomatoes. Stir to blend. Add frozen meatballs, bring to a rolling boil, then lower heat and simmer until ready to serve.
Heat oven and warm bread according to package direction. For a toasty finish, split loaf open and bake cut-side up.
Cook spaghetti al dente. As the pasta cooks, shred basil leaves for garnish.
Plate spaghetti, top with meatballs in a sauce and finish with grated cheese and some fresh basil. Serve with warmed bread.