Shelly's Recipe

SPAGHETTI AND MEATBALL CASSEROLE

Category: Casseroles - Beef

1 lbs ground beef (seasoned using your favorite meatball recipe)
1 (16 oz) pkg thin spaghetti
3 tbsp oil
3 cups shredded mozzarella, divided
1 cup grated Parmesan
3 eggs, slightly beaten
1 tsp salt, or to taste (I use seasoned salt)
Pepper, to taste
2 (28 oz) jars pasta sauce

Grease a 13 x 9-inch baking dish.

Prepare your own favorite meatball recipe then shape into about 1–inch balls. Place the meatballs onto a greased baking sheet and bake at 350 for about 22-25 minutes; set the meatballs aside.

Boil the spaghetti in a large pot of boiling water until just al dente; drain transfer into a large bowl then toss with 3 tbsp oil; cool slightly. Stir in eggs, 1-1/2 cups shredded mozzarella cheese, 1 cup 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 1-1/2 cups shredded mozzarella cheese over the top. Return to oven and bake uncovered for 3-5 minutes longer or until the cheese has melted. Sprinkle with grated Parmesan cheese if desired (use about 1/2 cup or a little more). Serves 6-8