Time 1h15m Yield 2 servings Number Of Ingredients 16 Steps:
Preheat the oven to 425 degrees F. Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to “al dente”. Set aside. Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet. Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed. Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes. Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet.
Time 1h Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375. Cook spaghetti according to package directions; drain. Add egg and Parmesan cheese to spaghetti and stir to combine (I used my hands and it worked well). Press spaghetti mixture into the bottom of a sprayed 8x8 glass baking dish. Cover spaghetti mixture with a layer of sliced pepperoni. Cover pepperoni with 1/2 c shredded Mozzarella cheese. Cook precooked, frozen meatballs according to package directions (I just microwaved them). Cut them in half. Layer the meatball halves over the cheese mixture (number of meatballs is approximate. We used smaller meatballs so adjust to cover the whole casserole). Combine spaghetti sauce, garlic powder and dehydrated onion flakes in a bowl. Spoon over meatball layer. Sprinkle 1/2 c Mozzarella cheese over the spaghetti sauce mixture. Cover with foil and bake for 20 minutes. Remove the foil and bake approximately another 20 minutes or until bubbly. Again, the measurements for this recipe are approximately. Please adjust to your own tastes. And I didn’t have any on hand but I would’ve like to have added cooked green peppers to the sauce. So get creative! I’m anxious to hear what combinations everyone comes up with!
Time 1h40m Yield about 8 servings Number Of Ingredients 15 Steps:
Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Strain, add back to the pot and toss with some oil. Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes. While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl. Add the soaked bread to the meat mixture. Gently incorporate all the ingredients with your hands until well combined. Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it. Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet. Bake until golden brown and almost completely cooked through, about 10 minutes. Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish. Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls. Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer. Sprinkle the parsley over the top. Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes. Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more. Let cool for a few minutes. Cut into squares, and serve warm.
Time 1h5m Yield 6 servings. Number Of Ingredients 16 Steps:
Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
Time 1h15m Yield 10 servings. Number Of Ingredients 16 Steps:
Preheat oven to 375°. Place 1 cup bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings and remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Roll meatballs in bread crumbs; place in a greased 13x9-in. baking dish. Bake 15-20 minutes or until cooked through., In a large saucepan, combine pasta sauce, onion, garlic and seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Grease a 13 x 9-inch baking dish. Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls. Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside. Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl. Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!). Place the spaghetti into prepared baking dish, then press down slightly with hands. Scatter the cooked meatballs over the spaghetti. Top with spaghetti sauce over the top making certain to cover the pasta completely. Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly. Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted. Sprinkle with grated Parmesan cheese if desired.
Time 1h Yield 8 Number Of Ingredients 21 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Combine ground beef, onion, crackers, egg, salt, and pepper in a large bowl and mix until well combined. Shape mixture into 1-inch meatballs and place in the prepared baking dish. Bake in the preheated oven until no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While meatballs are cooking, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, mushrooms, broccoli, carrots, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are soft, about 10 minutes. Add tomato sauce, tomato paste, oregano, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and oil and boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add cooked meatballs to the sauce and simmer over medium-low heat for 5 minutes. Serve noodles with meatballs and sauce on top. Sprinkle with Parmesan cheese.
Time 1h Yield 5 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (205 degrees C). Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C). Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
More about “spaghetti and meatball casserole recipes”
Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 200°C/400°F/Gas Mark 6. Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls. Combine the full jar of sauce and half a jar of water together in a large bowl. Stir in the spaghetti until it’s fully coated in the sauce. Spread the coated spaghetti into a casserole dish then top with the meatballs. Cover and bake in the centre of the oven for 18-20 minutes. Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown. Sprinkle over the basil and serve immediately. Enjoy!
