Monday, March 5, 2012

Spaghetti and Mini Meatball Casserole

If you are looking for a comforting dinner to warm you up on a cold night, look no further. This spaghetti and meatball bake was so easy and I literally ate leftovers every day for a week at lunch.

These little meatballs were very different! I got the recipe from Martha Stewart. They actually have bacon mixed in with them. Yeah, I said they were different. Feel free to use a frozen meatball or your own favorite meatball recipe. I just loved the fact they were mini meatballs. Anything miniature is a winner in my book.


-Ingredients-

For the Meatballs:
1 lb lean ground beef
2 slices of bacon, finely chopped
1/4 c fresh chopped parsley
2 garlic cloves, minced
3 tbsp grated parmesan cheese
1 tbsp italian breadcrumbs
1 large egg
course salt
ground pepper

For the spaghetti:
1 lb (16 oz) package thin spaghetti
3 tbsp olive oil
3 cups mozzarella cheese
1 cup grated parmesan cheese
2 large eggs, slightly beaten
1 tsp salt
pepper (to taste)
2 (28 oz) jars spaghetti sauce (or make your own)

-Directions-

1. Preheat oven to 400*. Place all of the ingredients for the meatballs in a large bowl, mix until just combined.
2. Use a teaspoon and scoop the meat mixture out, using 2 teaspoon scoops for each meatball. Place on a foil lined baking sheet or on a broiler pan (to allow fat to drip).
3. Bake for 10-15 minutes, remove from oven and set aside. Turn the oven down to 350.
4. Meanwhile, boil your spaghetti noodles according to package instructions for "al dente" pasta. Drain and place into a large bowl. Toss with the oil. Add 1 1/2 cups mozzarella cheese, 1 cup parmesan cheese, the eggs, salt and pepper. Toss to combine. (Using your hands makes this process much quicker/easier!)
5. Place spaghetti in a greased 13 x 9 inch pan. Scatter the meatballs over the top of the pasta. Pour sauce over the meatballs and make sure to cover everything thoroughly. Cover with foil and bake at 350 for 45 minute or until hot and bubbly.
6. Remove the foil, top with the remaining 1 1/2 cups mozzarella cheese, and some more parmesan if desired. Bake 5 minutes more.
7. Let stand 5-10 minutes before serving.

Recipe Adapted from: Martha Stewart, Food.com

2 comments:

  1. This sounds absolutely great!

    Thanks for sharing.

    ReplyDelete
  2. My pleasure! It was incredible!

    ReplyDelete