I found this recipe in a recent Southern Celebrations Autumn magazine (which, by the way, has a lot of great recipes in it as well as fall decorating inspiration…worth picking up), I altered the recipe a bit knowing a few of my guests object to both green peppers and mushrooms.  It was still very tasty and a hit with everyone.

SPAGHETTI AND MEATBALLS CASSEROLE
Print Recipe
Servings
8 people
Servings
8 people
SPAGHETTI AND MEATBALLS CASSEROLE
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
  1. To prepare the meatballs, preheat oven to 375°. Line a rimmed baking sheet with foil. Place a wire rack over pan, and spray with cooking spray. In a large bowl, combine beef, sausage, egg, bread crumbs, grated onion, Parmesan, 1/2 teaspoon salt, pepper, and garlic powder. Shape mixture into 2” balls. Place on prepared rack. Bake for 10 minutes.
  2. To make the sauce, in a large Dutch oven, heat oil over medium heat. Add diced onion and bell pepper; cook, stirring frequently until slightly tender, 5 to 6 minutes. Add mushrooms and garlic; cook for 2-3 minutes, stirring constantly. Add marinara sauce and remaining 1/2 teaspoon salt, stirring to combine. Add cooked pasta, 1-1/2 cups Monterey Jack, and 1/2 mozzarella, stirring to combine. Spray a 3-quart baking dish with cooking spray. Top with meatballs, remaining 1/2 cup Monterey Jack and remaining 1/2 cup mozzarella. Cover with foil.
  3. Bake at 350° for 20 minutes. Uncover and bake until cheese is melted. Baking time might vary if made in advance and refrigerated.
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1 Comment on SPAGHETTI AND MEATBALLS CASSEROLE

  1. Kim
    April 27, 2018 at 7:04 pm (4 months ago)

    Around this recipe while looking in the archives of your lovely blog. I’m going to try it for supper tonight. It sounds delicious! Thanks for the inspiration from Tennessee

    Reply

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