One Pot Spaghetti & Meatballs Bake: The ultimate pasta night with Rao's

A cozy, zero-stress dinner for the night before Thanksgiving.

One pot dishes have always been my favorite!! Soups, bakes, and casseroles are just so simple to make but always nostalgic, warm, and cozy. I love and appreciate dishes that still feel loved and homemade, but take little to no effort. They are perfect for the busy seasons in life or days when you have a lot going on but still want something that makes you feel at home.

I partnered with Rao's homemade to create the Ultimate Pasta Night for the day before Thanksgiving!! Not only was this a dream partnership, but I loved creating a recipe that my family will actually love and cherish for years to come!! The Ultimate Pasta Night will definitely become a tradition in my home.

Ingredient List

For the chicken:

• 2 jars Rao’s Homemade Marinara Sauce

• 1 bag frozen meatballs (beef, turkey, or Italian-style)

• 1 ball fresh mozzarella, sliced (or pre-sliced)

• 1 lb Rao’s spaghetti

• Fresh basil, torn

• Freshly grated parmesan

• Salt, for pasta water

Instructions

1. Preheat your oven to 350°F.

2. Build your base: Pour two jars of Rao’s Homemade Marinara into a large casserole dish. Spread it out so the sauce is even.

3. Add the meatballs: Nestle your frozen meatballs right into the sauce. (It’s the night before Thanksgiving—take the shortcut. Rao’s approves.)

4. Add the mozzarella on top: Lay slices of fresh mozzarella in between the meatballs.

5. Bake: Place the dish into the oven and bake for 30 minutes, or until the sauce is bubbling and the meatballs are tender and heated through.

6. Cook the spaghetti: While it bakes, bring a pot of salted water to a boil and cook your Rao’s spaghetti until al dente.

7. Bring it all together: Remove the casserole dish from the oven. Top with fresh basil and parmesan.

8. Add your spaghetti:Pour the cooked spaghetti right over the sauce and meatballs and toss everything together until glossy and fully coated.

9. Serve warm with extra parmesan and basil!!

One-Pot Spaghetti & Meatballs Bake

A cozy, zero-stress pasta night made with Rao’s! Perfect for the night before Thanksgiving when you need something warm, easy, and delicious.

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Serves

4–6

Category

Dinner

Style

Cozy • Easy

Difficulty

Easy

Ingredients

• 2 jars Rao’s Homemade Marinara Sauce
• 1 bag frozen meatballs (beef, turkey, or Italian-style)
• 1 ball fresh mozzarella, sliced (or pre-sliced)
• 1 lb Rao’s spaghetti
• Fresh basil, torn
• Freshly grated parmesan
• Salt, for pasta water

Instructions

1. Preheat your oven: Set it to 350°F.
2. Build your base: Pour two jars of Rao’s Homemade Marinara into a large casserole dish and spread evenly.
3. Add the meatballs: Nestle your frozen meatballs right into the sauce — no thawing needed.
4. Add the mozzarella: Lay slices of fresh mozzarella on top, tucking pieces between the meatballs.
5. Bake: Place the dish in the oven and bake for 30 minutes, or until the sauce is bubbling and the meatballs are tender and heated through.
6. Cook the spaghetti: While the sauce bakes, bring a pot of salted water to a boil and cook Rao’s spaghetti until al dente.
7. Finish the sauce: Remove the casserole dish from the oven. Top with torn basil and freshly grated parmesan.
8. Add your spaghetti: Pour the cooked spaghetti right over the sauce and meatballs. Toss everything until fully coated and glossy.
9. Serve warm: Add extra parmesan and basil for the coziest finish.

Madeline’s Tip: This is the perfect low-effort, high-comfort dinner to help you save energy for Thanksgiving Day hosting.

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