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Spaghetti & Meatball Casserole | Can't Stay Out of the Kitchen

Spaghetti and Meatball Casserole

Teresa Ambra
This delicious casserole combines the best of Spaghetti and Meatballs but in casserole form layered with mozzarella cheese. It uses both gluten free bread crumbs and spaghetti noodles but you can use regular pasta and bread crumbs if you don't need the casserole gluten free. This kid-friendly entree will soon become a favorite!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Main Dish, Pasta
Cuisine Italian
Servings 15
Calories 311 kcal

Equipment

  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 1 Dutch oven with lid
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 large stock pot with lid
  • 1 10x15" glass baking dish
  • 1 colander

Ingredients
  

MARINARA SAUCE:

  • 2 tbsp. olive oil
  • 1 large onion diced
  • 3/4 tsp. minced garlic from a jar or about 3-4 cloves fresh garlic minced
  • 1 Carrot peeled and diced
  • 1 rib celery diced
  • 1/2 green bell pepper diced
  • 8 oz. fresh mushrooms sliced
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. fennel seed
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. salt or to taste
  • 1/2 tsp. ground black pepper or to taste
  • 1/2 tsp. granulated sugar
  • 2 28-oz. cans Muir Glen Organic fire roasted crushed tomatoes in puree
  • 3 tbsp. tomato paste

MEATBALLS:

  • 1 1/2 - 2 lbs. 93-96% lean ground beef (you can use a mixture of ground beef, pork and veal)
  • 1 large egg slightly beaten
  • 1/2 cup parmesan cheese grated
  • 1 cup 4C Italian style Gluten Free breadcrumbs or you can use regular seasoned bread crumbs
  • 2 tsp. minced garlic from a jar or about 5-6 large garlic cloves, minced
  • 1 tsp. Lawry’s seasoned salt
  • 1 tsp. fresh ground black pepper (or to taste)
  • 1/3 cup 2% milk (can use up to 1/2 cup milk)
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 cup fresh parsley chopped, (or 2 tablespoons dried parsley)
  • 1 tsp. fennel seed
  • 1 tsp. dried thyme

CASSEROLE:

  • 16 oz. pkg. gluten free spaghetti noodles or regular spaghetti
  • 8 oz. mozzarella cheese shredded
  • 2 tbsp. butter melted, (either salted or unsalted is okay)

Instructions
 

MARINARA SAUCE:

  • In a large Dutch oven over medium to medium-high heat add olive oil and heat through.
  • Add onion and garlic and sauté about 3-5 minutes or until onion is translucent.
  • Add carrots, celery, bell pepper and mushrooms and continue sautéing until veggies are tender, about 10 minutes.
  • Add remaining ingredients and bring to a simmer.
  • Add meatballs; cover and simmer for about 40 minutes.
  • Remove bay leaves.
  • Check seasoning.
  • Add additional salt, pepper or seasonings, as desired.

MEATBALLS:

  • Mix all ingredients together in a large bowl.
  • Shape into small meatballs.
  • Drop the meatballs into simmering marinara sauce.
  • Cover with lid and do not stir for at least 20 minutes or the meatballs will break apart.
  • Continue cooking in the simmering sauce for another 20 minutes or until done.
  • If desired, you can cook the sauce a little longer to meld the flavors.

CASSEROLE:

  • Add spaghetti to boiling water and cook according to package directions.
  • Drain in colander.
  • Stir in 2 tbsp. melted butter.
  • Grease a 10x15” glass baking dish.
  • Add buttered spaghetti and spread into prepared dish.
  • Spoon Marinara Sauce with Meatballs over top of spaghetti.
  • Sprinkle mozzarella cheese over top.
  • Bake in a preheated 350° oven for about 10-15 minutes or until casserole is hot and bubbly and cheese has melted.

Notes

NOTE: You must use a 93% or 96% lean ground beef in this recipe or the meat will emit too much grease into the sauce.
 
NOTE: Meatballs can be baked in a 350° oven approximately 30 minutes if desired. Cut marinara sauce cooking time down to 30 minutes.
 
NOTE: Ronzoni makes gluten free spaghetti using brown rice flour, rice flour, corn and quinoa. It is a much better product than just about anything else I've tried. Their thin spaghetti takes about 7 minutes to cook.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 311kcalCarbohydrates: 33gProtein: 19gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 60mgSodium: 444mgPotassium: 368mgFiber: 3gSugar: 2gVitamin A: 1102IUVitamin C: 7mgCalcium: 175mgIron: 3mg
Keyword beef, cheese, gluten free, main dish, meatballs, noodles, parmesan cheese, pasta, spaghetti
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