On Sunday, after church, Jacob was famished. We had a church meeting afterwards and didn’t get home until 2pm! Needless to say, we were both hungry. Instead of preparing the BBQ’d meatballs I wrote about on January 11th, Jacob requested spaghetti and meatballs.
I simply prepared a pan of Tinkyada gluten-free spaghetti (15 minute boil time, but perfect, al dente texture). While the pasta was cooking, I prepared the sauce – nothing fancy here – just heat up a jar of Prego flavored with meat in a sauce pan and add some dried basil. To the sauce, I mixed in 8 meatballs (4 for each of us). To heat and cook the meatballs, I put the sauce over medium heat. By the time the pasta was done, the meatballs were cooked thoroughly and the sauce was hot.
Serve in a bowl. Top with Parmesan cheese.