A one-pan dinner that practically cooks itself: the spaghetti gently simmers in sauce, soaking up the aroma of onion, spinach, and cherry tomatoes, while tender Parmesan chicken meatballs brown on top. No pre-boiling the pasta — minimal dishes, maximum flavor.
Ingredients
Pasta and sauce
- Spaghetti — 5.6 oz | 160 g
- Spinach — 1.8 oz | 50 g
- Cherry tomatoes — 7 oz | 200 g
- Onion — 1/2 pc.
- Tomato sauce — 7 oz | 200 g
- Water — 1 7/1 cups | 450 ml
- Salt, black pepper — to taste
For the meatballs
- Ground chicken thighs — 14.1 oz | 400 g
- Egg — 1 pc.
- Parmesan, grated — 1 oz | 30 g
- Bread crumbs — 0.7 oz | 20 g
- Salt, black pepper — to taste
- Dried parsley, oregano — to taste
How to make it
- Preheat the oven to 374°F | 190°C. Prepare a baking dish with a capacity of at least 2 l.
- Place the dry spaghetti in the dish along with the spinach, cherry tomatoes halved, and thinly sliced onion. Add the tomato sauce and water. Season with salt and pepper, then mix well so the pasta is evenly distributed and partly submerged in the liquid.
- For the meatballs, combine the ground chicken, egg, grated Parmesan, bread crumbs, salt, pepper, and dried herbs until smooth and well blended.
- With damp hands, shape small meatballs and arrange them over the pasta and sauce.
- Cover the dish with foil and bake for 25 minutes at 374°F | 190°C.
- Remove the foil and bake for another 10 minutes, until the meatballs are golden and the pasta is cooked through. Let the dish rest for 5 minutes before serving.
Nutritional value per serving
| Calories | ≈445 kcal |
| Protein | ≈30 g |
| Fat | ≈19 g |
| Carbohydrates | ≈40 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Liquid ratio: if you use a different dish or thicker spaghetti, you may need to add 1.7–3.4 fl oz | 50–100 ml more water near the end of baking.
- Cheesy crust: during the last 10 minutes, sprinkle the dish with mozzarella or extra Parmesan.
- For heat: add a pinch of chili flakes to the tomato sauce or the meat mixture.
- Gluten-free: use gluten-free spaghetti and bread crumbs; the cooking time may vary slightly.
- Greens swap: spinach can be replaced with baby beet greens or arugula; add them straight in as written.
FAQ
Can I use a different ground meat?
Yes, turkey or beef will work. Keep in mind that leaner meat may be less juicy, so add 1 teaspoon of olive oil.
What if the spaghetti is still firm after baking?
Pour in 1.7–2.7 fl oz | 50–80 ml hot water, gently stir the pasta, and continue baking for 5–7 minutes without foil until it reaches the desired texture.
Can I make it ahead?
Shape the meatballs and refrigerate them for up to 24 hours. It is best to bake the dish just before serving so the pasta does not overcook.