Tuesday, July 29, 2014

Spaghetti & Meatball Casserole: The Perfect Dish for Away Meets

Before every big travel meet, I make and freeze individual serving sizes of Spaghetti and Meatball Casserole to take with us. It is a family favorite plus it can be reheated in the hotel room microwave for a nice high-carb meal. In my version, I’ll share shortcuts and tips for preparing.

1 lb. frozen, cooked meatballs
1 (16 oz.) package of thin spaghetti
3 T. vegetable oil
3 cups shredded Mozzarella cheese
1 cup grated Parmesan cheese
3 large eggs
2 (24 oz.) jars of spaghetti sauce
salt and pepper to taste

1. Boil spaghetti (do not overcook).
2. Set meatballs out to thaw while spaghetti is cooking.
3. Mix eggs, 1-1/2 cups of Mozzarella cheese, Parmesan cheese, salt and pepper in a medium size mixing bowl.

4. Drain spaghetti and pour it back in pan. (One less bowl to wash.) Stir in vegetable oil and allow to cool slightly.
5. Gradually add egg and cheese mixture (one large glob at a time) and stir into spaghetti until mixed in thoroughly.

6. Place spaghetti into greased 9 x 13” baking dish and press down with hands or spatula.

7. Scatter meatballs on top of spaghetti.
8. Pour on sauce completely covering spaghetti and meatballs.

9. Cover with foil and bake at 350 degrees for 45 minutes.
10. Remove from oven and sprinkle 1-1/2 cups Mozzarella cheese on top and bake uncovered 3-5 minutes until cheese melts.

After casserole cools slightly, cut into large serving sizes, place in storage containers, and freeze. Individual serving sizes can be reheated in microwave.
             This recipe was adapted and shared with permission from Kittencalskitchen!

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