SPAGHETTI WITH MOZZARELLA BALLS RECIPES

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MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS ...



Mama's Best Ever Spaghetti and Mozzarella Meatballs ... image

Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips    Ragu®

Yield 6 servings

Number Of Ingredients 9

Olive oil for greasing pan
1 pound lean ground beef
? cup Italian seasoned dry bread crumbs
1 cup shredded mozzarella cheese
1 egg
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
12 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
  • Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
  • Baked until browned and cooked through, about 15 minutes.
  • Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
  • Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 525.8 calories, CarbohydrateContent 58.4 g, CholesterolContent 94.1 mg, FatContent 17.9 g, FiberContent 4.5 g, ProteinContent 30.6 g, SaturatedFatContent 6.8 g, SodiumContent 1006 mg, SugarContent 7.1 g

BAKED SPAGHETTI AND MOZZARELLA RECIPE | MARTHA STEWART



Baked Spaghetti and Mozzarella Recipe | Martha Stewart image

This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.

Provided by Martha Stewart

Categories     Casserole Recipes

Total Time 1 hours

Prep Time 25 minutes

Number Of Ingredients 7

Coarse salt
2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed and peeled
3/4 pound spaghetti
2 cups packed basil leaves (from 1 bunch), torn if large
3/4 pound fresh mozzarella, cut into 1/2-inch pieces (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

Nutrition Facts : Calories 724 g, FatContent 27 g, FiberContent 6 g, ProteinContent 33 g

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