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Spaghetti and Meatball Casserole by


1 lb. ground beef (ground turkey would be good also)
1/2 C. Italian bread crumbs
1 T. milk
2 cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. each salt and pepper
1/4 C. diced onion
1 T. parsley
1 egg

Remaining ingredients...

12 oz. angel hair pasta
1 T. olive oil
2 C. shredded mozzarella cheese
1/4 C. grated parmesan cheese
1 egg, lightly beaten
24 oz. pasta sauce


Combine all the meatball ingredients by hand and form into 1" balls. Place on a baking sheet lined with foil and bake at 400 degrees for 20 minutes. Remove, set aside and reduce oven temp. to 350 degrees. Boil the pasta according to pkg. directions. Stir together the egg, parmesan cheese and 1/2 C. of the mozzarella cheese. Drain the pasta, allow to cool for 5 minutes then toss the egg mixture in with the pasta using 2 forks to mix it well. Pour the pasta into a prepared casserole dish, top with the meatballs then pour the sauce over the entire casserole. Cover with foil and bake for 30 minutes, remove and uncover and top with remaining mozzarella cheese. Place back in the oven until cheese is bubbling

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