Homemade Spaghettios
A nostalgic twist on the classic Spaghettios made with Anellini pasta in a rich tomato sauce with mini meatballs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Italian
- Diet: Vegetarian optional
Ingredients
- Anellini pasta
- Tomato sauce
- Garlic
- Herbs (basil and oregano)
- Beef broth
- Half and half
- Worcestershire sauce
- Mustard
- Mini meatballs
- Parmesan cheese
Instructions
- Combine the tomato sauce, minced garlic, aromatic herbs, beef broth, half and half, Worcestershire sauce, and mustard in a large pot. Bring to a simmer.
- Add the Anellini pasta to the simmering sauce and cook according to package instructions until tender.
- Prepare the mini meatballs by baking them until golden brown and fully cooked.
- Stir the baked mini meatballs into the pasta and sauce mixture. Top each bowl with Parmesan cheese before serving.
Notes
For extra comfort, serve with garlic bread or a green salad. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Find it online: https://pennykitchenz.com/homemade-spaghettios/