Prep Time
5 Mins
Cook Time
12 Mins
Yield
Makes 4 servings

"This basic kids' recipe uses meatballs, a simple jarred marinara, and pasta, and I find that a little boring. Adding a few robust ingredients like capers, anchovy paste, and crushed red pepper to my portion makes me feel like I'm eating from the adult menu."--Lynda M., Aurora, IL

How to Make It

Step 1

Cook spaghetti according to package directions; drain.

Step 2

Meanwhile, combine half the meatballs, two-thirds of the pasta sauce, and next 6 ingredients in a medium saucepan. Squeeze juice from lemon wedge into sauce; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

Step 3

Combine remaining meatballs and pasta sauce in a glass bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 1/2 minutes or until hot.

Step 4

To serve, divide spaghetti evenly among 4 serving plates. For plain servings, spoon microwaved sauce over 2 portions. For grown-up servings, spoon seasoned sauce over remaining 2 portions. Sprinkle all 4 portions with Parmesan cheese, if desired.

Step 5

Shopping Note: Anchovy paste is typically located near canned tuna and anchovies. After opening, store it in the refrigerator up to 6 months.

Step 6

MENU IDEA FOR 4 * Spaghetti and Meatballs Puttanesca * Caesar salad

Step 7

GROCERIES NEEDED Check staples: bottled minced garlic, dried crushed red pepper, dried basil, shredded Parmesan cheese * 1 (8-oz.) package spaghetti * 32 Italian-style frozen, precooked meatballs * 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce (we tested with Classico) * 1 small jar kalamata olives * 1 small jar capers * 1 tube anchovy paste * 1 lemon * 1 (15-oz.) package complete Caesar salad kit

Step 8

NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 616 (48% from fat); FAT 6g (sat 1g, mono 1g, poly 4g); PROTEIN 30g; CARB 3g; FIBER 7g; CHOL 67mg; IRON 6mg; SODIUM 1620mg; CALC 124mg

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