Spaghetti Meatball Casserole
An easy, make-ahead recipe for Spaghetti Meatball Casserole.
Servings: 6 servings
Calories: 776kcal
Ingredients
- 1 lb spaghetti noodles cooked to al dente
- 1 egg
- 2 ½ cups shredded mozzarella cheese divided use
- ½ cup Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- 1 tsp salt
- 24 ounces marinara
- 14 ounces diced tomatoes
- 22 ounces frozen meatballs
Instructions
- Preheat the oven to 350 degrees F.
- Cook the spaghetti noodles to al dente. Once cooked, rinse with cold water
- In a medium bowl, mix together the egg, Parmesan cheese, ½ cup mozzarella cheese, basil, oregano, rosemary, garlic powder, and salt.
- In a large bowl, stir together the noodles with the egg/cheese mixture and then place into a greased 9x13" baking dish.
- In a medium bowl, stir together the marinara and diced tomatoes.
- Evenly distribute meatballs on top of spaghetti noodles.
- Top with marinara/tomato mixture, and then sprinkle with remaining mozzarella cheese.
- Bake in preheated oven for 30 minutes, until cheese is melted and golden brown.
Nutrition
Calories: 776kcal | Carbohydrates: 67g | Protein: 44g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 1488mg | Potassium: 1020mg | Fiber: 5g | Sugar: 9g | Vitamin A: 989IU | Vitamin C: 15mg | Calcium: 411mg | Iron: 4mg