From-Scratch Spaghetti Rings with Mini Meatballs

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the pasta and return it to a boil. Cook, uncovered, stirring occasionally, until slightly firm to the bite, about 8 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set it aside.

2. 2

   Add the tomato sauce, Cantanzaro herbs, sugar, salt, and pepper to the pot; bring to a simmer over medium-low heat.

3. 3

   Meanwhile, cut each meatball into 4 pieces. Roll each piece into a mini meatball. Drop the meatballs into the sauce; simmer until heated through, about 10 minutes. If the sauce seems too thick, thin it by adding pasta water, 1 tablespoon at a time.

4. 4

   Stir in the cooked pasta rings. Garnish with basil leaves and Parmesan shavings, and serve immediately.

• Calories 263.6 kcal Moderate
• Protein 12.13 g Good Source
• Carbs 31.02 g Moderate
• Total Fat 10.16 g Moderate
• Saturated Fat 3.94 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 28.19 mg Moderate
• Sodium 1222.68 mg High
• Fiber 4.72 g Moderate
• Sugar 13.02 g High
• Added Sugar 2.18 g Low Source
• Calcium 36.46 mg Low Source
• Iron 2.43 mg Moderate
• Potassium 412.78 mg Low Source
• Vitamin A 153.62 mcg_rae Moderate
• Vitamin C 11.73 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅