Ingredients
| Ingredient | Amount |
|---|---|
| Spaghetti | 12 oz |
| Ground beef | 1 lb |
| Bread crumbs | 1/2 cup |
| Parmesan cheese, grated | 1/4 cup |
| Egg | 1 large |
| Garlic, minced | 3 cloves |
| Onion, diced | 1 medium |
| Crushed tomatoes | 28 oz can |
| Italian seasoning | 1 tsp |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Mozzarella cheese, shredded | 2 cups |
| Fresh basil, chopped | For garnish |
For a twist, you can substitute the ground beef with ground turkey or chicken. If you’re feeling adventurous like Mama Lou often did, adding a pinch of red pepper flakes to the sauce will give it a little kick, reminiscent of those fiery family debates that were always settled over a good meal.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook spaghetti according to package instructions; drain.
- In a bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic, onion, salt, and pepper. Form into meatballs.
- In a skillet, brown meatballs over medium heat until cooked through.
- In a separate pot, heat crushed tomatoes and Italian seasoning; simmer.
- Combine cooked spaghetti with tomato sauce and meatballs; mix well.
- Transfer to a casserole dish, top with mozzarella cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- For a creamier casserole, add ricotta cheese to the spaghetti mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: undefined
- Calories: 450
- Sugar: undefined
- Sodium: undefined
- Fat: 22g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: undefined
- Protein: 30g
- Cholesterol: undefined