Love spaghetti and meatballs but don’t want the hassle of boiling pasta and sautéing meatballs separately? This one-pot skillet supper is the answer! It’s quick, easy, and perfect for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 12 ounces frozen fully cooked Italian turkey meatballs
• 1 can (28 ounces) whole tomatoes, undrained, broken up
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14 ounces) water-packed quartered artichoke hearts, drained
• 1/2 teaspoon Italian seasoning
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 4 ounces uncooked spaghetti, broken into 2-inch pieces (about 1-1/3 cups)
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice
• Grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the frozen meatballs and cook until browned, about 7-10 minutes.
2. Add the whole tomatoes, cannellini beans, artichoke hearts, Italian seasoning, and chicken broth to the skillet. Stir to combine.
3. Break the uncooked spaghetti into 2-inch pieces and add it to the skillet. Stir to submerge the spaghetti in the sauce.
4. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 15-20 minutes, or until the spaghetti is cooked and the flavors have melded.
5. Stir in the chopped fresh parsley and lemon juice.
6. Serve the spaghetti and meatball skillet supper hot, topped with grated Parmesan cheese.

Enjoy this delicious and hassle-free one-pot meal!