Friday, May 19, 2017

Baked Spaghetti and Meatballs




























I love this recipe. It's a wonderful twist on an old Italian classic but who would have thought that layering it with cheese and sauce would have changed the whole dish?   It's delicious and gets better each day.

Baked Spaghetti and Meatballs


1 box (16 ounces) spaghetti
2 tablespoons of olive oil, divided
1 tablespoon butter
2 cloves of garlic, minced
1 small onion, chopped
1 small box of baby Bella mushrooms, sliced
1 jar (32 ounces) Ragu Chunky Tomato Garlic Onion Sauce
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
2 large eggs
2 tablespoons butter, melted
1/3 cup grated Parmesan cheese
3 cups Colby Jack Cheese, divided
3 cups shredded mozzarella cheese, divided
12 meatballs, see recipe below

Cook spaghetti according to package directions. Drain well in a colander and set aside.

Add a tablespoon of olive oil and butter to a large skillet and sauté the onion and garlic over medium heat until transparent. Add in mushrooms and saute for another three minutes.  Stir in spaghetti sauce and salt, pepper, and oregano and turn the heat to low and simmer.





























In a large bowl, whisk the eggs, Parmesan cheese and remaining olive oil. Add spaghetti noodles to the egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish. Top with a cup of the mozzarella cheese and a cup of the Colby Jack cheese. Pour sauce all over the top.



























Next add another layer of noodles, then another cup of Colby Jack and another cup of mozzarella cheese and the sauce.   Nestle the meatballs in the layer of noodles and sprinkle the remaining cheeses all over the top.

Cover and bake at 350° for 40 minutes. Uncover and bake for 10 minutes longer or until cheese is melted.



























Italian Meatballs

1 pound ground beef
1 pound ground pork
1 cup bread crumbs, fresh or dried
1/2 cup finely grated Parmesan
1/4 cup evaporated milk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 small onion, chopped finely
2 eggs

Preheat oven to 350 degrees. In a large bowl, lightly mix all ingredients by hand, but do not pack down meat mixture. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. Arrange meatballs onto prepared baking sheet. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. Makes about 14 meatballs.


























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