- 1/2lb. Spaghetti (I broke it up)
- 1 can of Hunts 4Cheese Sauce (or your favorite sauce)
- 1 small can tomato paste
- 2tsp. Italian seasoning + 2tsp
- 1 clove of garlic (pressed)
- 1.5tsp. onion powder
- 2Tbps McCormicks Garlic, Herb and Wine seasoning
- 1 Large carton Chicken broth
- 1/2 cup + 1/4 cup grated parm cheese
- 1.5lb ground hamburger
- 1/4cup plain bread crumbs
- 1.5tsp red pepper flakes (optional)
- 1 egg
- salt and pepper
- 1 cup baby spinach
- 1Tbsp. + 2Tbsp. EVOO
- 1cup ricotta cheese
- 2tsp. garlice powder
Fill a large sauce pan with well salted water. Cook your spaghetti according to the package. I broke my spaghetti up in to pieces 🙂
In same large sauce pan, add garlic and red pepper flakes to warm Extra Virgin Olive Oil (EVOO) Let cook down over medium heat.
Once garlic gets soft, add the chicken broth, spaghetti sauce , parm cheese, italian seasoning, onion powder, garlic herb and wine seasoning, and tomato paste. Stir to combine all the ingredients and let come to a boil.
In a mixing bowl combine the burger, italian seasoning, bread crumbs, 1/4 cup parm cheese, egg, 2tsp garlic powder and 1tsp onion powder, 1Tbsp garlic herb seasoning. Mix well.
Roll into about Tbsp size balls
In a large skillet, on medium high heat, add 2Tbsp EVOO
Add the meatballs to the hot pan. Sear on all sides to get a good golden brown crust
Once seared on all sides, add meatballs to the soup .
Let boil for 10minutes.
Add the pasta
Ladle in to bowls and top with 1Tbsp of ricotta cheese, 1Tbsp baby spinach, fresh parm cheese. Add a soft piece of Italian bread and its perfection! 🙂
My kids loved this spin on the normal spaghetti and meatballs! I hope your house enjoys it too!
Let me know what you think!
HAPPY COOKING! 🙂