Spaghetti with Spinach and meatballs in roasted tomato sauce

This is my Meatball Saga II. I used a batch of frozen meatballs from my recipe here, to make the classic Spaghetti with meatballs. I had some cherry tomatoes that I got for a really good price at the wholesale market and decided to make a sauce out of it for the spaghetti, than use the bottled variety. Whenever I make spaghetti with meatballs, I end up eating just the spaghetti and not meatballs, coss I am vegetarian. I sometimes do have veggie meatballs on hand, that I substitute for my plate. This time I didn’t have any. But, I did have some spinach on hand, and I decided to throw those in with the spaghetti. It ended up being a flavorful and healthy addition, that suited my palate and also my husbands.

1 box whole wheat thin spaghetti
8-10 frozen meatballs from the recipe here
1 onion chopped
2-3 cups spinach leaves
1 cup cherry tomatoes
2 tbsp garlic oil
1 tbsp garlic jam
1 tsp italian seasoning
1 tsp red pepper flakes
2 tbsp grated parmesan cheese
salt and pepper to taste

Preheat the oven to 400 degrees. Toss the cherry tomatoes with 1 tbsp of garlic oil and place in an oven proof dish. Roast the tomatoes in the oven until blistered and juices start running out, for about 30 minutes.

Meanwhile, bring a pot of water to a boil and cook the spaghetti until al dente. Remove the spaghetti, reserving about 2 cups of the cooking liquid. Add the liquid to the pan again, and bring to a simmer. Drop the frozen meatballs to poach in the hot liquid, until soft and cooked through, about 5 minutes. Remove the meatballs using a slotted spoon, reserving the starchy cooking liquid.

In a food processor, combine the roasted tomatoes, garlic jam, 1 tbsp parmesan cheese, red pepper flakes and 1/2 cup of cooking liquid. Blend to make the roasted tomato sauce. I just pulsed it until it all came together as a sauce, not to a puree, but with some texture.

Heat a wide skillet over medium high heat. Add another tbsp of the garlic oil and saute the onions until soft, adding a little salt. Add the italian seasoning and the spinach. Cook until the spinach wilts. Toss in the sauce and the spaghetti. Add salt and pepper to taste. Remove to a serving platter. Top with the spicy meatballs, sprinkle with the remaining tbsp of parmesan or more to taste. Serve hot!

Verdict: This pasta dish is garlicky and tomatoey goodness at its best. I liked the thin spaghetti in the dish, it was easy to eat and the spinach was a great addition, I am glad I added it. It was flavorful and different than my usual jarred sauce with store bought meatball dish.

I am sending this over to ‘Presto Pasta Nights’, hosted this week at ‘Side Walk Shoes’, a beautiful blog with interesting narratives and amazing photos.

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  1. A perfect dish with AND without the meatballs. Thanks for sharing with Presto Pasta Nights. I do hope you plan on joining in the fun often.

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