roaster oven spaghetti with meatballs and sauce
Recipe taken from NESCO 18-qt. Roaster Oven Recipe Guide
No Image
prep time
4 Hr
cook time
method
Bake
yield
50 serving(s)
Ingredients
- 200 - meatballs (pre-cooked)
- 8 pounds spaghetti noodles
- 3 tablespoons salt
- 6 tablespoons vegetable oil
- 1/2 cup butter, melted
- - fresh grated parmesan cheese
- SAUCE
- 4 cans (29 oz. each) stewed tomatoes
- 4 cans (29 oz. each) tomato puree
- 4 cans (12 oz. each) tomato paste
- 1 large onion, finely diced
- 1/2 cup granulated sugar
- 1/2 cup italian herb seasoning
- 1 tablespoon salt
How To Make roaster oven spaghetti with meatballs and sauce
-
Step 1Preheat 18-quart roaster oven to 350 degrees F.
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Step 2Combine all sauce ingredients in Cookwell; stir well until mixed. Cover; cook 2-1/2 to 3 hours or until thick.
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Step 3Add cooked meatballs; stir until covered with sauce. Reduce temperature to 300 degrees F. . Cover; cook 45 to 60 minutes or until meat is heated through.
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Step 4Cook noodles in hot boiling water in three large pots. Add 1 Tbsp. salt and 2 Tbsp. oil to each pot. Stir noodles gently during cooking.
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Step 5Drain; toss with melted butter. Serve immediately with hot sauce and meatballs; sprinkle on Parmesan cheese.
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