Spaghetti Casserole with Meatballs

I’ve lost count of how many times I’ve made this Spaghetti Casserole with Meatballs. It’s the one everyone begs me to bring to potlucks and family gatherings. I don’t know if it’s the perfectly seasoned meatballs, the layers of gooey cheese, or just the sheer comfort of it all. It’s my foolproof, crowd-pleasing, guaranteed-to-be-a-hit recipe.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 Servings

Calories: 696 kcal per serving

Ingredients

16 ounces - Spaghetti
1 tbsp - olive oil
1 - onion
4 cloves - Garlic
3 teaspoons - Italian Seasoning
48 ounces - Marinara sauce
16 ounces - Ricotta cheese
¼ cup - Sour cream
1 tsp - All Purpose Seasoning Blend
3 cups - Mozzarella cheese
½ cup - Parmesan cheese
12 ounces - Meatballs

Instructions

Preheat oven to 350 degrees.
Cook spaghetti according to package directions, drain and return to pot.
In a skillet, heat olive oil over medium heat.
Add onion and cook until soft and translucent (about 5 minutes).
Stir in garlic and 1 teaspoon Italian Seasoning Blend and saute for 30 seconds or until fragrant.
Remove from heat and add to cooked spaghetti.
Add both jars of sauce to the spaghetti and toss to combine; set aside.
In a medium bowl, stir together ricotta cheese, sour cream, 2 teaspoons Italian Seasoning Blend, House Seasoning Blend, 1 cup mozzarella and 1/4 cup parmesan cheese. Set aside.
Spread half of the cooked spaghetti in a baking dish.
Spread the cheese mixture evenly over spaghetti and top with the remaining spaghetti.
Slice meatballs in half and place them in an even layer on top of spaghetti casserole.
Top with remaining mozzarella and parmesan cheese and bake in preheated for 30 minutes or until casserole is heated through.

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