Saturday, July 29, 2017
BAKED SPAGHETTI & MEATBALL CASSEROLE
BAKED SPAGHETTI & MEATBALL CASSEROLE MEATBALLS 1 lb lean ground beef 1/3 cup fresh bread crumbs 1 tablespoons milk 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/2 teaspoon pepper 1/4 cup onion , finely chopped 2 tablespoons fresh chopped parsley 1 egg CASSEROLE 12 oz package fresh spaghetti or fettuccine 1 tablespoon olive oil 2 cups shredded mozzarella cheese , divided 1/2 cup grated parmesan cheese 1 large egg , slightly beaten 2 tablespoons fresh parsley ounce 28 oz . pasta sauce sauce (store bought our homemade) Grease a large casserole dish. Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1″ balls. Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees. Boil the pasta until just al dente (about 3 minutes for fresh pasta). Drain and toss with olive oil. Stir together egg, parsley, pepper, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese & pepper to taste. Toss with the pasta and place in prepared dish. Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.