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.
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. mild Italian sausage
- 1 egg
- 1/3 cup Italian-seasoned bread crumbs
- 1/4 cup grated onion
- 2 Tbsp freshly grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1 Tbsp. olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 (8-oz. pkg) fresh mushrooms
- 1 tsp. minced garlic
- 5 cups marinara sauce homemade or jarred
- 1 16 oz. pkg. spaghetti cooked according to package directions. Break the noodles into thirds before cooking whick makes them much eeasier to dish up when the casserole is baked.
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded mozzarella cheese divided
- chopped fresh basil garnish
Servings: people
Instructions
- 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.
- 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.
- 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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Kim
April 27, 2018 at 7:04 pm (1 year 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