spaghetti and meatball casserole

Ingredients

• MEATBALLS
• 1 pound ground sirloin
• 1 small minced onion
• 2 cloves minced garlic
• 1/3 cup parsley, minced
• 2 slices bacon diced
• 1/2 cup bread crumbs
• 1 - egg, lightly beaten
• FORM INTO 1" MEATBALLS. BAKE ON RIMMED BAKING SHEET AT 425 ABOUT 12 MINUTES.
• MARINARA
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, grated
• 1/2 - green bell pepper, chopped
• 4 cloves garlic, minced
• 1/3 cup chopped parsley
• 1 teaspoon each basil, oregano, thyme, chili powder
• 1 - bay leaf
• 1 can (15 oz) diced tomatoes
• 1/2 cup white wine
• 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.
• SPAGHETTI
• 1 pound regular spaghetti
• COOKED AND DRAINED, RESERVING 1 CUP PASTA WATER.
• CHEESE SAUCE
• 1 tablespoon butter
• 3 tablespoons flour
• 11 1/2 cups milk
• 1/2 cup jalapeno-pimento cheese
• 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.
• TOPPING
• 4-6 ounces grated parmesan cheese
• 2-3 ounces heavy cream