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!!

A Recipe by Madeline May

One-Pot Spaghetti & Meatballs Bake

Dinner • Pasta • Easy

Prep

5 mins

Cook

30 mins

Total

35 mins

Yield

4–6 servings

Category

Dinner

Difficulty

Easy

A cozy, zero-stress pasta night made with Rao’s marinara, tender meatballs, fresh mozzarella, basil, and parmesan. It is warm, easy, and perfect for a busy night.

Ingredients

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 mozzarella
• 1 pound Rao’s spaghetti
• Fresh basil, torn
• Freshly grated parmesan
• Salt, for the pasta water

Instructions

1. Preheat the oven Set the oven to 350°F.
2. Build the base Pour both jars of marinara sauce into a large casserole dish and spread the sauce into an even layer.
3. Add the meatballs Nestle the frozen meatballs directly into the sauce. There is no need to thaw them first.
4. Add the mozzarella Arrange the mozzarella slices over the top, tucking a few pieces between the meatballs.
5. Bake Bake for 30 minutes, or until the sauce is bubbling and the meatballs are tender and heated through.
6. Cook the spaghetti While the meatballs bake, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, then drain.
7. Finish the sauce Remove the casserole dish from the oven and top the sauce and meatballs with torn basil and freshly grated parmesan.
8. Add the spaghetti Add the cooked spaghetti directly to the casserole dish and toss until the pasta is fully coated in the sauce.
9. Serve Serve warm with extra parmesan and basil over the top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a small splash of water or extra marinara.

Make Ahead

Assemble the sauce, meatballs, and mozzarella in the casserole dish up to 1 day ahead. Cover and refrigerate, then bake when ready. Cook the spaghetti just before serving.

A Note from Madeline May

This is the perfect low-effort, high-comfort dinner for a busy hosting week. For the best texture, keep the spaghetti separate until the sauce and meatballs are hot and ready to serve.

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A Recipe by Madeline May • madelinemayco.com

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