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Shared By Steve Hamilton

Spaghetti: with Meatballs & Marinara

Ingredients

  • 24 ounces marinara sauce
  • 14.5 oz diced tomatoes
  • 1½ cups low sodium beef or chicken broth
  • 1 cup water or red wine
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes optional
  • 12 ounces dry spaghetti uncooked and broken in half
  • 24 fully cooked 1- to 1-½ inch frozen Italian meatballs no need to thaw (about 1 pound)
  • 2 tablespoons chopped fresh parsley
  • ½ cup grated Parmesan cheese divided

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