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Spaghetti and Meatballs

Spaghetti and Meatballs with Ricotta, Parmesan, and Marinara Sauce

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Recipe Details


One of our kitchen proverbs: The road to happiness is paved with meatballs. This much-loved repeat-favorite dish is making a comeback for Valentine’s Day, so you can easily impress your date—or get them in on the meatball-rolling fun. Start with a mix of beef, shallot, garlic, and ricotta for flavorful meatballs that cook up light and fluffy. Add traditional spaghetti, ladle over marinara sauce, and garnish with a dusting of salty Parmesan. Pour yourself a glass of Italian red and get ready for your totally romantic “Lady and the Tramp” moment.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Suzanne

    By Chef Suzanne

    Nutritional info

    • Calories 780
    • Protein 51g
    • Total Carb 60g
    • Total Fat 37g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • parsley
      1/4 ounce
    • shallot
    • garlic
      2 cloves
    • breadcrumbs
      1 1/2 tablespoon
    • ricotta cheese
      4 ounces
      ricotta cheese
    • ground beef
      12 ounces
      ground beef
    • fresh spaghetti
      8 ounces
      fresh spaghetti
    • 16-ounce jar marinara sauce
      16-ounce jar marinara sauce
    • grated Parmesan cheese
      1/2 ounce
      grated Parmesan cheese

    What You’ll Need

    • 12" large pot
    • aluminum foil
    • baking sheet
    • 12" large high-sided pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 375ºF. Bring a large pot of water to a boil over high heat. Rinse parsley, pat very dry with paper towel, and roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Line a baking sheet with foil and set aside for Step 3.

    2. Prepare meatballs

      Prepare meatballs

      Heat 1 teaspoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until shallot is softened, 2-3 minutes. Transfer to a large bowl, reserving pan for Step 5. Add breadcrumbs, 1 tablespoon ricotta, half of parsley, 1 egg, ½ teaspoon salt, and pepper as desired to bowl with aromatics. Pat beef dry with paper towel and add to bowl.

    3. Form and bake meatballs

      Form and bake meatballs

      Using your hands, mix meatball mixture to thoroughly combine, then form into 10 equal balls, about 1½ inches thick. Arrange meatballs in a single layer on prepared baking sheet, spacing apart as much as possible. Bake until cooked through and slightly browned, 15-18 minutes.

    4. Cook spaghetti

      Cook spaghetti

      While meatballs bake, season boiling water generously with salt. Add spaghetti and cook, stirring occasionally, until al dente, 2-3 minutes (fresh pasta tends to stick together more than dried pasta, but stirring can help prevent this—and trust us, it's worth it!). Reserve ½ cup pasta cooking water, then drain and set aside.

    5. Season spaghetti

      Season spaghetti

      Use any remaining downtime while meatballs bake to pour a glass of something special. Once meatballs are browned, return pan from aromatics to medium heat, add marinara sauce, and bring to a simmer. Stir in cooked spaghetti. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles. Add baked meatballs to pan with spaghetti and stir to coat.

    6. Plate spaghetti and meatballs

      Plate spaghetti and meatballs

      Divide spaghetti and meatballs between serving plates, then sprinkle over Parmesan and remaining parsley. Dig in!

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