HOMEMADE BAKED SPAGHETTI AND MEATBALLS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Homemade Baked Spaghetti and Meatballs image

Awesome baked spaghetti and meatballs! Well worth the time!

Provided by Stephanie

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 14

2 eggs
¼ cup Italian-seasoned bread crumbs
1 ¼ pounds ground beef
¾ tablespoon dried oregano, divided
¾ tablespoon garlic powder, divided
¾ tablespoon ground black pepper, divided
¾ tablespoon dried basil, divided
1 tablespoon olive oil, or as needed
1 onion, chopped
2 (6.5 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced mushrooms
1 (14 ounce) package spaghetti
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix eggs and bread crumbs together in a bowl. Add ground beef. Add 1/2 of the oregano, garlic powder, black pepper, and basil. Mix well. Shape into meatballs that are about 1 inch in diameter.
  • Heat oil in a skillet over medium-low heat. Cook meatballs in the pan with onion until golden brown, 7 to 10 minutes. Add tomato sauce, tomato paste, mushrooms, and remaining oregano, garlic powder, black pepper, and basil. Simmer for about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Place spaghetti into a 9x13-inch baking pan and pour sauce evenly over the top. Top with Parmesan cheese and cover with aluminum foil.
  • Bake in the preheated oven until bubbly and and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 415 calories, Carbohydrate 49.9 g, Cholesterol 93 mg, Fat 13.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 4.6 g, Sodium 653.4 mg, Sugar 7.2 g

There are no comments yet!