Spaghetti and Meatball Casserole

Meatballs, frozen
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)

1. Bake meatballs according to directions. When done, slice in half and set aside.

2. While meatballs are baking, prepare the spaghetti.

3. Toss the cooked spaghetti in 3 T. olive oil.

4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.

5. Place the spaghetti in greased 9x13 pyrex.

6. Place the cooked meatballs on top of the spaghetti.

7. Pour both jars of sauce on top.

8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)

9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!


I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!

Suzi