Baked Spaghetti and Meatballs

shared by Patty H. (this was a hit with the grandkids)

Meatballs (or your own recipe; I used frozen precooked meatballs)

1 lb. lean ground beef

⅓ cup fresh bread crumbs

1 tablespoons milk

½ teaspoon salt

1 teaspoon Worcestershire sauce

½ teaspoon pepper

¼ cup onion, finely chopped

2 tablespoons fresh chopped parsley

1 egg

Casserole

    8 oz. thin spaghetti

    1 tablespoon olive oil

    2 cups shredded mozzarella cheese, divided

    ½ cup grated parmesan cheese (real cheese, not in the green container)

    1 large egg, slightly beaten

    1 T. dried parsley

    28 oz. jar pasta sauce  (store bought or homemade; I used Baritolli’s Tomato & Basil))

Directions:

1.     Grease a large casserole dish.

2.     Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1" balls.

3.     Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.

4.     Boil the pasta until just al dente. Drain and toss with olive oil.

5.     Stir together egg, parsley, pepper, ½ cup mozzarella cheese, ¼ cup parmesan cheese and pepper to taste. Toss with the pasta and place in prepared dish.

6.     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.

NOTE:  I thawed the meatballs and warmed them along with the sauce in a skillet before pouring them on top of the spaghetti