Wednesday, 11 October 2017

Spaghetti and Meatball Casserole

Here is another version of spaghetti casserole but with meatballs. These meatballs really steal the show as they are packed with flavour. We like our food hot so I used hot Italian sausage meat but you can use mild and it will be flavourful as well. The fresh mozzarella melts so nicely and adds so much to the casserole. Enjoy!

Spaghetti and Meatball Casserole

Ingredients for Meatballs:

½ pound ground beef
½ pound hot or mild Italian sausage meat
1 large egg
⅓ Cup seasoned bread crumbs
¼ Cup grated onion
2 Tablespoons finely grated parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

Ingredients for Casserole:

1 tablespoon butter
2-3 tablespoons olive oil divided
3 cups mushrooms, chopped it really big
1 Cup chopped onion
1 Cup chopped green pepper
1 teaspoon fresh minced garlic
4 ½ cups jarred Marinara sauce
16 oz or 450 grams of uncooked spaghetti noodles
3 cups shredded Fontina or shredded Monterey Jack cheese, divided
8-12 oz fresh mozzarella cheese

Instructions for Meatballs:

Preheat oven to 375 degrees.

Line a rimmed baking sheet with foil.

In a large bowl combine all the meatball ingredients

Form into meatballs. I use a 1 ½ inch scoop.

Place on foil lined baking sheet and cook for approximately 20-25 minutes. They should be nice and brown and cooked through.

Instructions for Casserole:

Reduce oven temperature to 350 degrees.

Start boiling the water to cook the spaghetti. Do not overcook the pasta.

In a large pot heat the butter and one tablespoon of olive oil.( Add more if needed).

Add the mushrooms and cook until nice and brown.

Add the garlic, cook for one minute. Remove the mushroom mixture to a plate.

In the same pot add more olive oil and cook the onions and green peppers until tender.

Add mushrooms back to the pot.

Add Marinara sauce.

Add ½ teaspoon salt. Stir

Add cooked pasta.

Add 2 cups of the grated cheese. Stir to combine.

Pour this mixture into a large buttered casserole dish.

Top with the meatballs.

Sprinkle remaining 1 cup of grated cheese over everything.

Slice the fresh mozzarella and place on top of everything.

Cover with foil and bake for about 20 minutes.

Uncover and bake for another 10 minutes until the cheese is nice and melty.

Print Recipe:Spaghetti and Meatball Casserole

Combine meatball ingredients.

I use a 1 1/2 inch scoop to make the meatballs.
Form into balls of your choice.

Bake in 375 degree oven until for 20-25 minutes.
Brown the mushrooms in butter and olive oil. Once browned add the fresh garlic, cook for one more minute. Remove to a plate.

Cook the onions and green pepper until tender in the same pot you cooked the mushrooms in.

Add mushrooms back to the onions and green peppers.
Start cooking the spaghetti noodles.

Add Marinara sauce to the vegetables.

Stir in the grated cheese.

Stir in the cooked spaghetti noodles.
Pour spaghetti mixture into a greased casserole dish. Top with the meatballs.

Sprinkle remaining cup of grated cheese over the meatballs. Then place the sliced fresh mozzarella cheese on top. 

Bake in 350 degree oven. cover casserole in foil. Remove foil and bake another 10 minutes until the cheese has nicely melted.

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