Cast Iron Spaghetti and Meatballs Dutch Oven Recipe
Cast Iron Spaghetti & Meatballs Dutch Oven Recipe
Delivers a rich, baked, one-pot meal where the noodles absorb the sauce while cooking, resulting in a savory, cheesy, and tender dish. Using a cast-iron dutch oven provides even heat and a nice, crispy, cheesed-crust finish
Ingredients
- Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
- 24 oz jar Marinara Sauce (I used San Marzano Sauce)
- ½ Yellow Onion (diced)
- 3 Cloves Garlic (crushed)
- 1 tsp Italian Seasoning
- 2 TBSP Olive Oil
- ¾ # Spaghetti Noodles
- 1-2 cups Grated Cheese (I used half Colby-jack, half mozzarella)
- ½ cup Grated Parmesan
Instructions
- In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
- Add cooked meatballs.
- Add marinara sauce and tsp Italian seasoning.
- Heat over med/low heat for about 20-30 minutes.
- In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
- With large slotted spoon, scoop meatballs from sauce and set aside.
- Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
- Add cooked meatballs to top of spaghetti.
- Top with grated cheese & Parmesan cheese.
- Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.
By Joy
Cast Iron Spaghetti & Meatballs Dutch Oven Recipe