DUMP AND BAKE MEATBALL CASSEROLE
You don't even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don't get much better than this!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 461.4 kcal, Fat 21.3 g, SaturatedFat 8.5 g, Cholesterol 64.9 mg, Sodium 1106.6 mg, Fiber 3.2 g, Sugar 8.3 g, UnsaturatedFat 4.1 g
SKILLET SPAGHETTI AND MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
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.
BAKED SPAGHETTI AND MEATBALLS
Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray. In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce. Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes. Serve immediately, garnished with parsley, if desired.
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SPAGHETTI-AND-MEATBALLS CASSEROLE
Eat spaghetti and meatballs by the slice instead of the bowl. Each slab of this kid-friendly casserole has tiny meatballs and pockets of gooey cheese. Add slices of leftover cooked Italian sausage if you have it.
Provided by Food Network Kitchen
Categories main-dish
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.
KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE
This is a wonderful change from your everyday spaghetti and meatballs, I make this with my recipe#71273 *and* recipe#69173 but of coarse you may use your own favorite meatball and pasta sauce or use two 28-ounce jars of purchased spaghetti sauce, really you can use any amount of spaghetti sauce and meatballs you desire. Prep time does not include preparing or baking the meatballs. Serve this with garlic bread on the side and a small salad if desired :)
Provided by Kittencalrecipezazz
Categories Spaghetti
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.
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