Spaghetti with Lentil Balls
Vegetarian spaghetti topped with hearty brown lentil balls in marinara sauce. The lentil balls are tender, savory, and made with simple grocery-store ingredients.
- baked
- brown lentils
- budget-friendly
- comfort food
- dinner
- family dinner
- italian-american
- Italian-inspired
- lentil balls
- lentils
- lunch
- main course
- marinara sauce
- meal prep
- meatless
- nut-free
- pantry staples
- pasta
- plant-based
- shellfish-free
- spaghetti
- stovetop
- vegetarian
- Cuisine
- Italian-American
Shopping options
Check ingredients to include themPackage used · most used first
canned brown lentils, rinsed and drained · 2 Can
Simple Truth Organic® Low Sodium Lentils
100%
Details
spaghetti · 12 Ounce
Kroger® Spaghetti
75%
Details
marinara sauce · 3 Cup
Kroger® Marinara Pasta Sauce
57%
Details
vegetarian Parmesan cheese, grated · 0.5 Cup
Kroger® Parmesan Grated Cheese
22%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
plain dry breadcrumbs · 0.5 Cup
Kroger® Plain Bread Crumbs
13%
Details
large egg · 1 Count
Kroger® Grade A Large White Eggs
8%
Details
yellow onion, finely chopped · 0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Italian seasoning · 1 Teaspoon
Kroger® Italian Seasoning Shaker
1%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- spaghetti-12 oz
- canned brown lentils-2 cans
- marinara sauce-3 cups
- plain dry breadcrumbs-1/2 cup
- vegetarian Parmesan cheese-1/2 cup
- large egg-1 count
- yellow onion-1/2 cup
- garlic-2 cloves
- olive oil-2 tablespoons
- Italian seasoning-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Preheat the oven to 400°F and line a baking sheet with parchment paper; rinse and drain the lentils, finely chop the onion, mince the garlic, and grate the Parmesan cheese if needed.
Keep fingers tucked away from the blade while chopping and mincing.
In a large bowl, mash the lentils with a fork until mostly broken down, then mix in breadcrumbs, Parmesan cheese, egg, onion, garlic, Italian seasoning, the measured 1 teaspoon kosher salt, and black pepper until the mixture holds together when pressed.
Wash hands, utensils, and surfaces after contact with raw egg.
Shape the mixture into 16 balls and place them on the prepared baking sheet; brush with olive oil and bake for 18 to 22 minutes until firm and lightly browned, the centers are set and no longer wet, and the lentil balls reach 160°F in the center.
Use oven mitts when handling the hot baking sheet.
Because the mixture contains egg, bake until the centers reach 160°F.
While the lentil balls bake, bring a large pot of salted water to a boil; cook the spaghetti until al dente, then reserve 1/2 cup pasta water and drain.
Drain boiling pasta water slowly to avoid steam burns and splashes.
Warm the marinara sauce in a large skillet over medium-low heat; add the baked lentil balls and simmer gently for 5 minutes until the sauce is hot and the balls are coated but still intact. Transfer the lentil balls to a plate, leaving the sauce in the skillet.
Keep the simmer gentle so hot marinara sauce does not splatter.
Add the drained spaghetti to the skillet and toss with a splash of reserved pasta water as needed until the sauce clings to the noodles; serve topped with the lentil balls and extra sauce from the pan.
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