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Spaghetti and Meatballs Casserole

Spaghetti and Meatballs Casserole

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My mom is a big fan of spaghetti and meatballs, so when I told her that I was preparing a lighter casserole version, she was floored. She raved over how baking it gives the dish a slightly crispier quality and vowed to try it out herself the next night!

Ingredients

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Instructions

  1. Preheat the oven to 375 degrees F.
  2. Bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain and return the pasta to the pot.
  3. Heat the oil in a large frying pan and cook the meatballs until browned, about 5 minutes. Add the onion and garlic and cook for an additional 3 to 5 minutes until the onion is tender before adding the mushrooms. Let everything cook together, stirring occasionally, for an additional 5 minutes.
  4. Combine the spaghetti with the meatball mixture and the marinara sauce. If the mixture looks a bit thick, add a dash of water. Season with salt and pepper to taste.
  5. Transfer the mixture to a 9 × 13-inch baking dish. Dot with the mozzarella cheese.
  6. Bake for about 25 minutes, until the cheese has melted and the edges of the spaghetti are a little crispy. Serve with fresh basil.

Find it online: https://foodgardening.mequoda.com/recipe/spaghetti-and-meatballs-casserole/