55m$7.75Spaghetti 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.
- Cuisine
- Italian-American
- Energy
- 769 calories per serving
- Protein
- 34 g per serving
- Carbs
- 126.9 g per serving
- Fat
- 17.4 g per serving
- Sodium
- 1679 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Italian seasoning
1 Teaspoon
Kroger® Italian Seasoning Shaker
1%
yellow onion, finely chopped
0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
vegetarian Parmesan cheese, grated
0.5 Cup
Kroger® Parmesan Grated Cheese
22%
marinara sauce
3 Cup
Kroger® Marinara Pasta Sauce
57%
large egg
1 Count
Kroger® Grade A Large White Eggs
8%
plain dry breadcrumbs
0.5 Cup
Kroger® Plain Bread Crumbs
13%
spaghetti
12 Ounce
Kroger® Spaghetti
75%
canned brown lentils, rinsed and drained
2 Can
Simple Truth Organic® Low Sodium Lentils
100%
black pepper
0.5 Teaspoon
Smart Way™ Ground Black Pepper
2%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- spaghetti-12 oz
- canned brown lentils-2 cans
- marinara sauce-3 cups
- plain dry breadcrumbs-0.5 cups
- vegetarian Parmesan cheese-0.5 cups
- large egg-1 count
- yellow onion-0.5 cups
- garlic-2 cloves
- olive oil-2 tablespoons
- Italian seasoning-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-0.5 teaspoons
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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