Baked Spaghetti and Meatballs

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Baked spaghetti and meatballs is an easy casserole, made in the oven and full of the best Italian flavors. Spaghetti noodles and homemade meatballs are smothered in sauce and coated with gooey, melted cheese. All this combined makes this simple baked spaghetti and meatballs recipe insanely delicious.

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Grab the full, printable recipe on my blog: https://spaceshipsandlaserbeams.com/baked-spaghetti-and-meatballs/

INGREDIENTS
1 lb lean ground beef
1 lb Italian ground pork
1/2 cup Italian breadcrumbs
1/4 cup whole milk
1 tbsp minced garlic
2 tsp Italian seasoning
2 tsp onion powder
1 tbsp dried parsley
1 cup Parmesan cheese, shredded
1 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
Pasta Ingredients
8 oz spaghetti noodles, cooked per package directions
1 tbsp olive oil
3/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tbsp fresh parsley, finely chopped
1/8 tsp black pepper
32 oz of your favorite red pasta sauce
Casserole Topping
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tbsp fresh parsley, finely chopped

INSTRUCTIONS
Preheat the oven to 400 degrees. Line a baking sheet with foil and set aside.
In a large mixing bowl combine ground beef, ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasonings, onion powder, dried parsley, Parmesan cheese, salt, pepper, and lightly beaten eggs. Using your hands mix all ingredients in the bowl until just combined, being careful not to over mix the meat.
Use a small scoop to form small meatballs, or a large scoop to form large meatballs.
Place the meatballs on the foil lined baking sheet and place in the oven. Cook at 400 degrees for 18-20 minutes if making small meatballs, 25 minutes if making large meatballs. They should be cooked through at this point and browned on the top. Remove from the oven and set aside.
Cook spaghetti per package directions. Drain water and add noodles back to the pot. Drizzle olive oil over noodles and toss to coat. Add ¾ cup mozzarella, ¼ cup Parmesan cheese, 1 tbsp fresh parsley, and ⅛ tsp ground black pepper. Toss pasta to coat with cheese and seasonings.
Turn the heat down on your oven to 375 degrees. Spray a 9×13 baking dish with cooking spray. Add noodle mixture to the bottom of the baking dish.
Remove meatballs from the baking sheet and place them on top of the noodle mixture. Nestle each meatball down in the noodles so that only the top half is sticking out.
Add 32 ounces of your favorite pasta sauce to the top of the casserole. Use a fork to kind of spread out the noodles in-between the meatballs so the sauce can fall down in the noodles.
Cover the casserole and place in the oven at 375 degrees. Cook for 20 minutes. Remove foil and sprinkle remaining cheeses (1 1/4 cup total) over the top of the casserole.
Place back in the oven at 375 degrees and continue to cook for 15 minutes or until cheese is melted and the sides are bubbling.
NOTES
If you have leftover meatballs from this recipe you can freeze them. They are easy to thaw out and reheat in a casserole when you are ready to use them at a later date.

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