Spaghetti And Meatball Casserole
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 pound ground beef (seasoned using you favorite meatball recipe)
- 1 package (16 ounce size) thin spaghetti
- 3 tablespoons oil
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 3 eggs, slightly beaten
- 1 teaspoon salt or to taste (could use seasoned salt)
- black pepper, to taste
- 2 jars (28 ounce size) pasta sauce
Grease a 13x9-inch baking dish. Prepare your own favorite meatball recipe then shape into 1 inch balls. Place the meatballs onto a greased baking sheet and bake at 350 degrees F for 22-25 minutes; set the meatballs aside. Boil the spaghetti in a large pot of boiling water until done; drain and transfer into a large bowl then toss with 3 Tbsp. oil; cool slightly. Stir in eggs, half the shredded Mozzarella cheese, the Parmesan cheese, salt and pepper. Transfer the spaghetti into prepared baking dish then press down slightly with hands. Scatter the cooked meatballs over the spaghetti. Drizzle the pasta sauce over the top making certain to cover the pasta completely. Cover with foil and bake for 45 minutes or until hot and bubbly. Remove from oven then sprinkle with remaining shredded Mozzarella cheese over the top. Return to oven and bake uncovered for 3-5 longer or until the cheese has melted. Sprinkle with grated Parmesan cheese if desired (use about 1/2 cup or a little more).
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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