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How To make Make Ahead Spaghetti and Meatball Casserole
7 ounce pkg. uncooked ready-cut spaghetti
(short curved pasta)
OR elbow macaroni 1 cup water
28 ounce jar spaghetti sauce
12 frozen precooked Italian meatballs
2 tablespoons Parmesan cheese :
(fresh) shredded
2 tablespoons fresh parsley -- finely chopped
Grease 12x8" (2 quart) baking dish. In greased dish, combine spaghetti, wate and spaghetti sauce, mix well. Add meatballs, trun to coat with sauce. (Cover spaghetti competely with sauce). Cover tightly with foil. Refrigerate at least 8 hours or overnight. Heat oven to 350 f. Bake, covered for 45 minutes. Uncover baking dish; sprinkle with cheese; Bake, uncovered an additional 5-10 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley. Per serving; 360 calories, 13 grams fat, 20%CFF, 15 mg. cholesterol, 830 mg. sodium Dietary Exchange: 3 starch, 1 medium-fat meat, 1 fat. MC formatting by bobbi744@acd.net ICQ#2099532
How To make Make Ahead Spaghetti and Meatball Casserole's Videos
The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!)
This easy one-pot 25 minute spaghetti and meat sauce recipe is BETTER than the long version. Go to and use my code BRIAN for 30% off your first month's supply of Seed's DS-01® Daily Synbiotic. 30% offer is only valid until 4/25. (after that, it's 20% off: use my code BRIAN)
FULL RECIPE AND INSTRUCTIONS:
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-- INGREDIENTS --
▪1lb/450g 80/20 ground chuck
▪8oz/225g hot italian pork sausage (O use 2 links)
▪200g or 1 med-lrg onion, medium diced
▪20g or 4 cloves garlic, minced/pressed
▪Coarse salt
▪1g or 1/2tsp dried oregano
▪1g or 1/2tsp red chili flake
▪75g or 1/3c tomato paste
▪15g or 1Tbsp beef better than bouillon
▪28oz/800g can crushed tomatoes
▪28oz/800g water (enough water to fill tomato can)
▪7-8g or 2tsp granulated sugar
▪10g or 3Tbsp fresh basil, chopped
▪12oz/340g dried spaghetti (broken in half)
▪50g or 1/2c grated parmesan + extra for garnish
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CHAPTERS:
0:00 Intro & starting the sauce
4:17 Seed (ad)
5:26 Baking and finishing the dish
8:03 Let’s eat this thing
#spaghetti #onepotmeals #quickdinners
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How To Make Spaghetti and Meatballs Recipe | Homemade Marinara Sauce
How to make Spaghetti and Meatballs in homemade marinara sauce. Sharing our secrets for tender, juicy meatballs. This spaghetti and meatballs recipe is a keeper - perfect comfort food!
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Ingredients for Meatballs (makes 22-23 meatballs):
►3 slices white bread crusts removed and diced or torn to pieces
►2/3 cup cold water
►1 lb lean ground beef 7% fat
►1 lb Sweet Ground Italian sausage
►1/4 cup grated parmesan cheese plus more to serve
►4 cloves garlic minced or pressed with a garlic press
►1 tsp sea salt
►1/2 tsp black pepper
►1 large egg
►3/4 cup all-purpose flour to dredge meatballs
►Light olive oil to saute or use vegetable oil
Ingredients for Marinara Sauce:
►1 cup chopped yellow onion 1 medium onion
►4 cloves garlic minced or pressed with a garlic press
►2 - 28-ounce cans crushed tomatoes *see notes
►2 bay leaves
►Salt & pepper to taste
►2 Tbsp basil finely minced, optional
Other Ingredients:
►1 lb spaghetti cooked aldente according to package instructions
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Make Ahead Freezer Meatballs
Make Ahead Freezer Meat Balls
3 pounds lean ground beef
3 eggs
3 cloves of crushed garlic
½ tsp pepper
1 ½ cups of soft bread crumbs or 1 cup dry with ½ cup of milk
6 TBSPS minced onion
1 ½ tsp salt
Method:
Preheat oven to 400 degrees F. In a large bowl mix, all of the ingredients together trying not to pack them too tightly. Using a 1 ½ inch ice cream scoop to measure form the meatballs. Using parchment paper for easy cleanup arrange the meatballs on two 10 X 15 sheet trays. Bake in preheated 400-degree oven for 12 minutes. Drain on paper towel and then put them back onto the sheet trays using new paper underneath and put them into a freezer until well frozen. Once frozen remove them from the sheet pan and put them into a freezer bag and return them to the freezer for use another time.
To reheat the meatballs I take what I need an put them into a frying pan on medium heat stirring frequently until partially thawed and then add sauce to the pan – I usually use my home made tomato sauce but for this video I used a store jar. Let them simmer about 12 to 15 minutes and then serve over pasta.
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Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions.
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All video and photographic rights belong to Colleen Palumbo unless otherwise stated.
I’ve Been Eating Spaghetti and Meatballs Wrong My Entire Life
Redeem your Starter Set for just $3 when you go to
Today we learn why the Abruzzo style super tiny meatballs are better than the larger American ones.
Recipes:
Spaghetti and Super Tiny Meatballs
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Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
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Cheesy Baked Spaghetti: make ahead and freezer friendly! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
1 lb Italian sausage (mild or spicy)
1 medium onion (diced)
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried basil
1 teaspoon salt
¼ teaspoon black pepper
3 cups tomato sauce
798 ml diced tomatoes (28 ounces)
375 grams uncooked spaghetti (about ¾ pound)
3 cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
Instructions
To make your sauce, start by crumbling Italian sausage in a large skillet. Add diced onions. Cook sausage and onion over medium heat, stirring often, until meat is browned and onions are softened.
Stir in garlic, oregano, parsley, basil, salt and pepper and cook 1 minute.
Stir in tomato sauce and diced tomatoes. Bring to a simmer and reduce heat to low. Let simmer while you cook your spaghetti.
*Preheat oven to 375 degrees F if baking right away.
Bring a large pot of water to a boil and add a couple teaspoons of salt. Cook spaghetti just to al dente (we don't want it too soft since we are going to be baking it yet).
Drain spaghetti and spread into a lightly greased 9x13 baking dish. Pour sauce over top and stir to combine.
Sprinkle with mozzarella and parmesan cheese and bake at 375 degrees F for 20-30 minutes, until bubbly and cheese is lightly browned. Serve.
*See post above for tips on refrigerating, freezing, and baking later.