This makes a nice big casserole dish full of pasta, so you really don’t need anything else to go with it. If you are serving a bigger group, I would say six or more, you are going to want some bread and maybe a salad to help fill up your crew. I like to serve those things too, just so my family can get a variety, and so that we have leftovers! The extras in the fridge are perfect for taking to lunch or for a late night snack. Yummy! Check out what they are saying about this recipe over at Spend With Pennies:
“Oh, yummy! Thanks for this wonderful, family friendly recipe!”
Everyone in my house can’t wait for dinner when this is in the oven.
Ingredients
1 lb lean ground beef
⅓ cup fresh bread crumbs
1 tablespoons milk
½ teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon McCormick’s pepper
¼ cup onion, finely chopped
2 tablespoons fresh chopped parsley
1 egg
12oz package fresh spaghetti or fettuccine
1 tablespoon olive oil
2 cups Kraft shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 large egg, slightly beaten
2 tablespoons fresh parsley ounce
28 oz. Ragu pasta sauce sauce
Instructions
Grease a large casserole dish.
Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1″ balls.
Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.
Boil the pasta until just al dente (about 3 minutes for fresh pasta). Drain and toss with olive oil.
Stir together egg, parsley, pepper, ½ cup mozzarella cheese, ¼ cup parmesan cheese & pepper to taste. Toss with the pasta and place in prepared dish.
Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.
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Quick Tip: Store-bought meatballs can be used to save time.
Thanks again to Spend With Pennies for this scrumptious recipe.
