Spaghetti and Meatball Casserole
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Family Tested & Approved
FORM INTO 1" MEATBALLS. BAKE ON RIMMED BAKING SHEET AT 425 ABOUT 12 MINUTES.
green bell pepper, chopped
each basil, oregano, thyme, chili powder
(15 oz) diced tomatoes
SAUTE ONION THROUGH PARSLEY; ADD SPICES AND HERBS. ADD TOMATOES AND SAUCE AND WINE. BRING TO A BOIL AND REDUCE TO A SIMMER. COOK 45 MINUTES, STIRRING OCCASIONALLY.
COOKED AND DRAINED, RESERVING 1 CUP PASTA WATER.
MELT BUTTER, STIR IN FLOUR AND COOK ON MED-LOW HEAT UNTIL FOAMING SUBSIDES. ADD MILK SLOWLY, WHISKING CONSTANTLY AND COOK UNTIL SLIGHTLY THICKENED. ADD IN CHEESE AND WHISK UNTIL SMOOTH.
grated parmesan cheese
Toss pasta and cheese until thoroughly coated. Place in the bottom of a buttered, large casserole dish. Top with meatballs, then marinara sauce. Sprinkle Parmesan cheese over the top and drizzle with the cream. Bake at 350 degrees until bubbly and hot, about 45 minutes.
Last Updated: Sat, Nov 15, 2014