Baked Spaghetti and Meatballs
The Spaghetti is tossed in a marinara sauce and baked with tasty meatballs and a melted layer of mozzarella cheese.
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Equipment
- 1 Mixing Bowl
- 1 Sauce Pan
- 1 Cast-Iron Skillet
Ingredients
For the Meatballs
- 8 oz 80/20 ground beef
- 8 oz ground pork
- 1 large egg beaten
- ¼ cup bread crumbs
- ¼ cup parmesan cheese freshly grated
- 1 tbsp Italian Bruschetta Seasoning Mix
- salt to taste
- black pepper to taste
- 1 tbsp olive oil
For the Pasta
- 12 oz spaghetti
- 3 cups marinara sauce homemade or store-bought
- 2 cups mozzarella cheese shredded
- 2 tbsp fresh parsley chopped
Instructions
- In a large bowl, combine beef, pork, egg, Panko, Parmesan, bruschetta seasoning mix; 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.8 oz 80/20 ground beef, 8 oz ground pork, 1 large egg, ¼ cup bread crumbs, ¼ cup parmesan cheese, 1 tbsp Italian Bruschetta Seasoning Mix, salt
- Chill in the refrigerator for 30 minutes before cooking.
- Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.1 tbsp olive oil
- 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.12 oz spaghetti, 3 cups 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.2 cups mozzarella cheese
- Serve immediately, garnished with parsley, if desired.2 tbsp fresh parsley