Homemade Spaghettios
Homemade spaghettios feature fun o-shaped pasta is tossed in your favorite marinara sauce with tender chicken pesto meatballs.
Servings: 4
Equipment
Ingredients
- 6 ounces (170 g) ground chicken
- 2 ½ tablespoons basil pesto or store-bought
- 2 tablespoons panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups (168 g) uncooked O-shaped pasta
- 1 ½ cups (355 ml) marinara sauce or more
Instructions
- Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper.
- Combine chicken, pesto, panko, salt, and pepper in a bowl and mix with hands until uniform. Using a heaping teaspoon, lightly shape mixture into 3/4 inch round meatballs (about 28 meatballs).6 ounces ground chicken, 2 1/2 tablespoons basil pesto, 2 tablespoons panko breadcrumbs, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Place meatballs on prepared baking sheets and bake for 8-10 minutes until meatballs are just cooked through. Remove from oven and set aside.
- Cook pasta in a large pot according to directions on the package. Reserve 1 cup of pasta water. Drain well then add pasta back into the large pot.2 cups uncooked O-shaped pasta
- Add marinara sauce to the pot along with the meatballs and stir to incorporate. If the mixture is too thick, use the reserved pasta water to thin it out, ¼ cup at a time until desired consistency.1 1/2 cups marinara sauce
- Season with additional salt and pepper, to taste, and serve with fresh parmesan cheese on top and fresh basil.
Nutrition
Serving: 1 bowl (350 grams) | Calories: 251 kcal | Carbohydrates: 32 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.03 g | Cholesterol: 37 mg | Sodium: 1168 mg | Potassium: 575 mg | Fiber: 3 g | Sugar: 5 g
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