The homemade Spaghetti and Meatballs recipe is one of my favorite and most delicious pasta recipes. Because Spaghetti and meatballs done well is one of the best meals and that’s is a fact. Well, at least in my family.

Ingredients

For the meatballs

• 1 chopped carrot
• 2 chopped stalks of celery
• 1 chopped onion
• 1/2 pound of ground beef, 1/2 pound of pork, and 1/2 pound of ground veal
• 1 beaten whole egg
• 1 clove of chopped garlic
• 1 tsp of oregano, dried
• 1⁄4 cup of fresh parsley, chopped
• Cup of breadcrumbs
• 1 teaspoon of salt

For the sauce

• 1⁄4 cup of olive oil, extra virgin
• 1 chopped onion
• 2 or more teaspoons of salt
• 2 bay leaves, dried of fresh
• 1 teaspoon of red pepper
• 3 cans of tomatoes 14.5 oz cans
• 1 cup Grana Padano , grated. Or you can choose Parmigiano-Reggiano
• Spaghetti
• 12 ounces package, or homemade

Homemade Spaghetti and Meatballs

For the Spaghetti

• Take a large pot, pour the water in and heat to a boiling point. Add the salt. Add pasta to a boiling water and cook for about 10-12 minutes, be careful not to overcook. Save half a cup of pasta water for later and drain the pasta.

For the Meatballs

• Preheat the oven to around 425 F
• Mix the celery, onion and carrot in the food processor. Process it by pulsing so you make a nice pestata texture.
• Pour the pestata into a large bowl and add the meat, parsley, oregano, eggs, salt and bread crumbs. Use your hands to mix it nicely and to combine well.
• Scoop out the mix with the measuring cup so you can take even portions, and roll the mixture with your hand so make the meatballs
• Place the meatballs on a lined baking sheet. Bake for about 16-19 minutes, or until they are browned nicely.

For the sauce

• Take a large pot and heat to medium temperature. Pour in olive oil and add in the onion and garlic. Saute for a few minutes. Pour in the water from previously cooked pasta and simmer for about 2-3 minutes.
• After the water has cooked away from the pot, add in red pepper, the bay leaves and a teaspoon of salt. Cook for about 1-2 minutes and add in the tomatoes. Take out the canned tomatoes and pout into bowl with 4 cups of hot water. Add to the pot and bring the sauce to a simmer, and simmer for about 10 minutes.
• Add the meatballs to a sauce and simmer by shaking the pan to mix them nicely. Cook until the sauce is thick enough, it should take about 30 minutes.
• Pour the spaghetti back to a pot they were cooked in and add the sauce, without meatballs. Place in the hot bowl and add the meatballs, and more sauce, to your liking.

Baked Crispy Parmesan Ravioli are perfect for dipping because they are filled with cheese and crunchy on the outside. These crispy ravioli are so addicting, and your friends and family will love them.

Baked Ravioli is so easy to make, and it will take only a few steps to make this delicious crispy Parmesan ravioli. These are perfect as a side dish, appetizer, or quick snack. Once you start making this recipe, they will disappear fast but don’t worry because they are so fast to make.

Baked Crispy Parmesan Ravioli Recipe

Servings: 4-6

Ingredients:

• 2 whole eggs
• 1/2 cup of seasoned Italian breadcrumbs
• 1/2 cup of grated Parmesan cheese
• 14 ounces of ravioli (fresh or frozen)
• Classic Marinara sauce for serving

Instructions:

1. Preparation:

   • Preheat your oven to 370°F (187°C).
   • Spray a cookie sheet with non-stick cooking spray.

2. Egg Mixture:

   • In a small bowl, whisk the two eggs until well blended.

3. Breadcrumb Mixture:

   • In a separate small bowl, combine 1/2 cup of Italian breadcrumbs with 1/2 cup of grated Parmesan cheese. Mix them together thoroughly.

4. Coating the Ravioli:

   • Take each ravioli and dip it first into the egg mixture, ensuring it is fully coated.
   • Then, dredge the egg-coated ravioli in the breadcrumb-Parmesan mixture. Make sure the ravioli is evenly coated on all sides.

5. Baking:

   • Arrange the coated ravioli in a single layer on the prepared cookie sheet.
   • Bake in the preheated oven for about 10 minutes, or until they turn a golden brown. The exact time may vary depending on your oven, so keep an eye on them to prevent overcooking.

6. Serving:

   • Serve the crispy ravioli hot, accompanied by classic marinara sauce for dipping.

Tips:

• If using frozen ravioli, there’s no need to thaw them first.
• For a spicier kick, consider adding a pinch of red pepper flakes to the breadcrumb mixture.
• Monitor the ravioli closely as oven temperatures can vary; they can go from golden to burnt quickly.

What is Marinara Sauce?

The classic Marinara sauce tastes like sweet and free tomato juice and is usually made with tomatoes, onions, garlic, and herbs. You can also add in olives, spices, and a little wine. It is rich in olive oil and has a smooth texture. The secret to making the perfect marinara sauce is to cook at a very low heat so that the tomatoes don’t lose that beautiful smell and make them thick. Classic homemade marinara is better than any jarred sauce. This sauce’s origin is Italian and is widely used in Italian-American cuisine, but it is also popular worldwide.

If you’ve liked this recipe, be sure to check out these Creamy Ravioli with Mushroom Sauce.

Lemon Pudding Pie Easy Recipe is a delicious pudding pie with a triple layer and requires no baking. And the best thing is that you’ll need only about 15 minutes to prepare this Lemon Pudding Pie.

Although the three different layer pie may give you the impression that it’s a bit complex, it couldn’t be easier to make. Three different layers consist of ONLY three ingredients, whipped topping, milk, and pudding mix. You can also make it easier by purchasing pre-made graham cracker crust at your local grocery store.

Ingredients

• 1 and ½ cups of honey graham cracker crumbs
• ¼ cup of sugar
• 6 tablespoons of butter
• 8 ounces of lemon pudding mix
• 2 cups of milk
• 8 ounces of whipped topping
• tablespoon of lemon extract, optional
• Strawberries, optional

How to make Lemon Pudding Pie

• Place the graham crackers in a food processor or a blender and blend them into small crumbs. Mix the crumbs and a quarter cup of sugar into a medium-sized bowl.
• Combine the softened butter in the mixture and stir.
• Spray a 9-inch pie pan and press the cookie crust evenly to the bottom and slightly up the sides of the pan. Put it in the refrigerator while you’re making the filling for the pie.
• Whisk the instant pudding mix with milk for about 2 minutes. Use cold milk for this. If you like, you can add some lemon extract here to get the nice lemon flavor.
• Spread evenly 1 and a half cups of pudding on the bottom of the graham cracker crust.
• Mix the whipped topping and the remaining pudding and spread on top of the lemon pudding evenly.
• Spread the remaining whipped cream on the top evenly using a clean spatula.
• Place in the refrigerator for at least 3-4 hours before it’s ready to be served.
• Serve with fresh strawberries if you like.

Pin the image below if you like this Lemon Pie Recipe!