Baked spaghetti and meatballs from Toaster Oven Perfection: A Smarter Way to Cook on a Smaller Scale (page 138) by America's Test Kitchen Editors

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Notes about this recipe

  • jay.moe on April 29, 2025

    I used leftover meatballs that I had in the freezer which were thawed in the microwave and added to the spaghetti half way through the first bake. The sauce was a good consistency without additional water after the 10 minute cool down. I think I prefer the texture of boiled spaghetti instead of spaghetti baked in the sauce. Although this recipe was mostly hands-off, I'm not sure I will make it again.

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