Spaghetti and Meatball Casserole
Baked spaghetti and meatball casserole is a fun twist on that classic favorite dinner. It is easier to make than lasagna and more fun too!
Servings: 12 Servings
Ingredients
- 1 pound meatballs
- 16 ounces spaghetti noodles
- 24 ounces cottage cheese
- 4 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 24 ounces jarred marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Cook 16 ounces spaghetti noodles to al dente. Drain and set aside to cool slightly.
- Preheat oven to 350°F.
- Once your spaghetti is cool enough to handle, stir together 24 ounces cottage cheese, ½ teaspoon garlic powder, 4 large eggs, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Toss the noodles in this mixture and press into a well greased 9x13 pan.
- Place 1 pound meatballs on top of spaghetti and distribute 24 ounces jarred marinara sauce over the casserole.
- Cover and bake for 35-40 minutes.
- Remove cover and sprinkle with 2 cups shredded mozzarella cheese. Return to oven uncovered to bake for 10-15 minutes or until cheese is melted and browned to your liking.
- Allow to sit for 10 minutes, then cut and serve.
Notes
- Feel free to use a tub of ricotta cheese instead of cottage cheese if that is your preference, it is good either way.
- You can use homemade meatballs in this recipe. Cook them according to your recipe's directions before putting them on the casserole. Frozen meatballs also work great. They help to make this a quick and easy meal.
Nutrition
Serving: 1Serving | Calories: 373kcal | Carbohydrates: 31g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 437mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 0.3mg | Calcium: 163mg | Iron: 1mg
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