Red Lentil Spaghetti with Mushroom Meatballs

Remake a childhood favorite pasta recipe and share it with someone you love. Try this spaghetti and meatballs recipe with mushrooms tonight!

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Ingredients 4 Servings


  • 1 box of Barilla® Red Lentil Spaghetti pasta
  • 2 tablespoons extra virgin olive oil
  • 1 28-ounce can San Marzano crushed tomatoes
  • 8 ounces of white mushrooms, finely chopped
  • 8 ounces of portabella mushrooms, finely chopped
  • 8 ounces shiitake mushrooms, finely chopped
  • 4  cloves garlic, minced, divided
  • ½ cup onion, minced
  • ½ cup oats
  • 1 cup panko breadcrumbs
  • 1 egg
  • ½ cup Parmigiano-Reggiano cheese, grated, divided
  • ¼ cup parsley, chopped, divided
  • 1 tablespoon oregano, chopped
  • Salt and black pepper to taste
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  • Preheat oven to 425 °F.

  • To prepare meatballs, mix mushrooms with half of the garlic, oats, breadcrumbs, oregano, egg, half of the cheese, and half of the parsley.
  • Using a 2" scoop, scoop mushroom mixture onto a sheet tray coated with non-stick cooking spray. Bake for 8-10 minutes.

  • Meanwhile, bring a large pot of water to a boil and cook pasta 1 minute less than package directions.


  • In a skillet over low-medium heat olive oil, remaining garlic, and onion. Sauté for 2-3 minutes or until translucent.
  • Add tomatoes, season with salt and pepper, and bring to a simmer for 10 minutes. Add “meatballs” to sauce.

  • Drain pasta, add to the sauce, and toss. Garnish with remaining cheese and parsley.
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