BAKED SPAGHETTI AND MEATBALLS
Get the recipe for Baked Spaghetti and Meatballs.
Provided by Kay Chun
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 400° F. In a large bowl, combine beef, panko, milk, eggs, 1 teaspoon salt, and ½ teaspoon pepper. Mix well and form into 18 meatballs.
- Whisk marinara sauce and 1 cup water in a 2½-quart baking dish until well blended. Add spaghetti and stir to evenly coat in the sauce, arrange in an even layer, and then top with meatballs and basil sprigs.
- Cover and bake, gently stirring once or twice, until pasta and meatballs are cooked through, 50 to 60 minutes.
- Top with the cheese and broil, uncovered, 6 inches from heat until the cheese melts and some meatballs are lightly browned, about 5 minutes. Garnish with basil leaves and serve with salad.
Nutrition Facts : Calories 740 kcal, Carbohydrate 61 g, Cholesterol 175 mg, Protein 39 g, Sodium 820 mg, Sugar 10 g, Fat 36 g, UnsaturatedFat 0 g
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.
SPAGHETTI MEATBALL BAKE
When we gather for Sunday dinner, we crave pasta. I had a hankering for meatballs, too, so I developed a meaty spaghetti casserole. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 390 calories, Fat 17g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 1074mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
SPAGHETTI MEATBALL BAKE RECIPE BY TASTY
Here's what you need: bolognese sauce, water, fresh egg pasta, grated cheddar cheese, fresh basil, lean ground beef, garlic powder, parsley, paprika, salt, pepper
Provided by Tasty
Categories Dinner
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!
Nutrition Facts : Calories 539 calories, Carbohydrate 46 grams, Fat 23 grams, Fiber 3 grams, Protein 32 grams, Sugar 2 grams
BAKED SPAGHETTI AND MEATBALLS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Spray a 13-inch-by-9-inch glass baking dish with nonstick cooking spray and set aside.
- Bring a large pot of water to a boil over high heat. Cook the spaghetti until almost al dente; drain and rinse with hot water and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir for 3 minutes.
- Add the frozen meatballs ; cook and stir for 3 minutes longer.
- Add the spaghetti sauce and stir.
- Pour the water into the spaghetti sauce jar; close jar, and shake vigorously. Pour this mixture into the skillet and bring to a simmer. Simmer 4 minutes.
- Stir in the spaghetti.
- Pour into the prepared casserole dish and top with the Parmesan cheese.
- Bake for 25 to 35 minutes until the casserole is bubbly.
Nutrition Facts : Calories 451 kcal, Carbohydrate 42 g, Cholesterol 57 mg, Fiber 6 g, Protein 19 g, SaturatedFat 7 g, Sodium 1232 mg, Sugar 11 g, Fat 23 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
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.
SPAGHETTI AND MEATBALL CASSEROLE
I was going to make spaghetti pie but I didn't have any ricotta or cottage cheese so I tweeked it and came up with this. My son and BF loved it! The measurements are approximate since I don't really use measuring cups when I cook, I just kinda eye it up. I hope you like it as much as we did!
Provided by PSU Lioness
Categories Spaghetti
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!
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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