Baked Spaghetti and Spinach Ricotta Meatballs



Baked Spaghetti and Spinach Ricotta Meatballs


  • Author: Roni Proter
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


Units Scale
  • 115oz container part-skim ricotta cheese
  • 1/4 cup grated Parmesan, plus more for sprinkling on top
  • 1/4 cup breadcrumbs, plus more sprinkling on top
  • 1 egg
  • 1 tbsp chopped parsley, plus more for garnish
  • 1 tbsp chopped fresh basil, plus more for garnish
  • 1 tsp dried basil
  • 1/2 cup packed fresh spinach, chopped
  • 1 tsp salt
  • 1 jar favorite marinara sauce
  • Spaghetti for serving


  1. Pour the marinara sauce into a baking dish. In a mixing bowl, add the egg and whisk.
  2. Add the Parmesan, breadcrumbs, parsley, fresh and dried basil, spinach, and salt and stir to combine.
  3. Form 20 balls, shaped like meatballs, and gently place them in the baking dish so they’re not touching.
  4. Sprinkle a light layer of breadcrumbs and Parmesan over the ricotta balls and bake at 350 for 30 minutes.
  5. Serve over cooked spaghetti and garnish with fresh chopped parsley and basil.

Keywords: Baked Spaghetti, Spinach Ricotta Meatballs

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