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Favorite Quick & Easy Spaghetti and Meatballs

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“I've been enjoying spaghetti all my life! Been to Italy, and have tried numerous versions all around the globe including this one which remains my all-time favorite (perfected over the years by yours truly!). Hope you enjoy, too. Notes: I like to keep a bag of meatballs (see my Frankies Spuntino New York - Italian Meatballs Frankies Spuntino Restaurant New York - Italian Meatballs) on hand in the freezer, for ease of prep. You can use your favorite fresh or frozen prepared meatballs, -or- crumbled & browned ground beef is also fine. Just add a tossed green salad and garlic bread (see Mom's Easy Onion-Parmesan Topped Bread), and a nice bottle of red wine to round out the meal. Salut! Tip: I use a jar of Classico Italian Sausage & Peppers Pasta Sauce, and whole wheat spaghetti noodles (De Cecco), but your favorite pasta sauce and regular spaghetti noodles is fine.”

Ingredients Nutrition


  1. Heat olive oil in a large sauce pan over medium heat. Add the bell peppers, and saute them in the oil until slightly softened (5 to 10 minutes).
  2. Add spaghetti sauce, diced tomatoes, red wine, the oregano, basil and garlic. Partially cover pot; bring to a boil over medium-high heat, stirring often.
  3. Reduce heat, partially cover pot and simmer sauce for 20 minutes, stirring occasionally.
  4. Meanwhile in a separate pot, boil water and prepare noodles al dente; drain.
  5. Add fresh or frozen meatballs (or browned ground beef) to sauce; cook an additional 10-15 minutes, until hot and bubbly.
  6. In individual bowls, ladle sauce over hot noodles.
  7. Serve with grated Parmesan cheese and snipped fresh herbs (such as basil, parsley or oregano) at the table, as desired.
  8. Great served with a tossed green salad & Mom's Onion Parmesan Bread recipe #109257, and a nice bottle of red wine!
  9. Salut!

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