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 carrot, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• ½ lb ground beef

• ½ lb ground pork

• ½ lb ground veal

• 1 large egg, beaten

• 1 garlic clove, chopped

• 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 cup breadcrumbs

• 1 tsp salt

For the Sauce

• ¼ cup extra-virgin olive oil

• 1 onion, chopped

• 2 tsp salt (plus more to taste)

• 2 bay leaves (fresh or dried)

• 1 tsp crushed red pepper flakes (adjust to taste)

• 3 (14.5 oz) cans whole or crushed tomatoes

• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese

For the Pasta

• 12 oz spaghetti (or homemade pasta)

• Salt, for pasta water

Instructions

1. Cook the Pasta

• Bring a large pot of water to a boil. Add salt generously to season the water.

• Cook the spaghetti for 10–12 minutes, or until al dente.

• Reserve ½ cup of the pasta water, then drain and set aside.

2. Prepare the Meatballs

• Preheat the oven to 425°F (220°C).

• In a food processor, pulse the carrot, celery, and onion until finely minced to create a smooth pestata.

• Transfer the mixture to a large mixing bowl.

• Add the ground beef, ground pork, ground veal, beaten egg, chopped garlic, oregano, parsley, breadcrumbs, and salt.

• Using your hands, mix gently until just combined — do not overwork the mixture.

• Scoop even portions using a measuring cup or scoop and roll into golf ball-sized meatballs.

• Place the meatballs on a lined baking sheet and bake for 16–19 minutes, or until browned and cooked through.

3. Make the Sauce

• In a large pot, heat the olive oil over medium heat.

• Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant.

• Pour in the reserved pasta water and simmer for 2–3 minutes.

• Add the red pepper flakes, bay leaves, and 1 tsp of salt, and cook for another 1–2 minutes.

• Pour the canned tomatoes into a large bowl, crush gently with clean hands or a spoon, then add to the pot along with 4 cups of hot water.

• Stir and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

4. Combine the Meatballs and Sauce

• Add the baked meatballs to the sauce.

• Gently shake the pot or stir carefully to coat the meatballs without breaking them apart.

• Simmer for 30 minutes, stirring occasionally, until the sauce thickens and the meatballs are tender.

5. Assemble the Dish

• Toss the cooked spaghetti with some of the sauce (without the meatballs) until evenly coated.

• Serve in bowls, top with meatballs and more sauce, and finish with a generous sprinkle of freshly grated cheese.

Tips for Success

• Use fresh parsley and good-quality Parmesan for the best flavor.

• For a smoother sauce, blend the tomatoes before adding them to the pot.

• Don’t overwork the meat mixture — this keeps the meatballs tender.

Make Ahead & Storage

• Make Ahead: Meatballs and sauce can be made a day ahead and reheated gently.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Timing

• Prep Time: ~20 minutes

• Cook Time: ~1 hour

• Total Time: ~1 hour 20 minutes

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.

Ingredients

• 2 large eggs

• ½ cup seasoned Italian breadcrumbs

• ½ cup Parmesan cheese, finely grated

• 14 oz ravioli (fresh or frozen; cheese-filled works best)

• Classic marinara sauce, for dipping

Instructions

1. Preheat the Oven

• Preheat your oven to 370°F (187°C).

• Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray.

2. Prepare the Coatings

• In a small bowl, whisk the eggs until smooth.

• In another shallow bowl, mix together the breadcrumbs and Parmesan cheese until evenly combined.

3. Coat the Ravioli

• Dip each ravioli into the egg mixture, making sure it’s fully coated.

• Dredge the ravioli in the breadcrumb-Parmesan mixture, pressing lightly to ensure the coating sticks.

• Arrange the coated ravioli in a single layer on the prepared baking sheet.

4. Bake

• Bake for 10–12 minutes, or until the ravioli are golden brown and crispy.

• For frozen ravioli, add 2–3 extra minutes to the baking time.

5. Serve

• Serve immediately with warm marinara sauce for dipping.

Tips for Best Results

• For extra crispiness, flip the ravioli halfway through baking.

• Use freshly grated Parmesan for better texture and flavor.

• Try different fillings like spinach and ricotta or mushroom ravioli for a twist.

Make Ahead & Storage

• Make Ahead: Bread the ravioli up to 4 hours in advance and refrigerate until ready to bake.

• Refrigerator: Store baked leftovers in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes.

• Freezer: Breaded, uncooked ravioli can be frozen for up to 2 months. Bake directly from frozen, adding an extra 4–5 minutes to the cooking time.

Timing

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: ~20–22 minutes

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

• 1½ cups honey graham cracker crumbs (about 12 full sheets)

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

• 8 oz lemon pudding mix (instant)

• 2 cups cold milk

• 8 oz whipped topping (like Cool Whip), thawed

• 1 tbsp lemon extract (optional, for a stronger lemon flavor)

• Fresh strawberries, optional, for garnish

Instructions

1. Make the Crust

• Place graham crackers in a food processor or blender and pulse until finely crushed.

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

• Stir until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.

• Refrigerate while you prepare the filling.

2. Prepare the Pudding Filling

• In a large bowl, whisk the lemon pudding mix with the cold milk for about 2 minutes until thickened.

• For extra lemony flavor, whisk in the lemon extract.

3. Layer the Pie

• Spread about 1½ cups of the prepared pudding evenly over the chilled graham cracker crust.

• In another bowl, fold the whipped topping into the remaining pudding until smooth and creamy.

• Spread this mixture evenly over the pudding layer.

• Smooth the top with a clean spatula for an even finish.

4. Chill and Serve

• Refrigerate the pie for at least 3–4 hours, or until fully set.

• Garnish with fresh strawberries or lemon zest before serving for a fresh, colorful touch.

Make Ahead & Storage

• Make Ahead: Can be prepared 1 day in advance and kept refrigerated until serving.

• Refrigerator: Store covered in the fridge for up to 3 days.

• Freezer: Not recommended, as the texture may separate after thawing.

Timing

• Prep Time: 15 minutes

• Chill Time: 3–4 hours

• Total Time: ~3 hours 15 minutes

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