Post by Kathy on May 1, 2020 21:40:52 GMT
Spaghetti & Meatball Casserole
What a delicious dinner! Really good and filling! A great twist on spaghetti and meatballs! The sauce mixed with the cream cheese was awesome! Don't over do the amount of spaghetti because you don't want the pasta to soak up all the sauce and be dry! I used just a little over a half of a 16 ounce box!
The bagels in this was genius! I had some onion bagels to use up so I used them! The original recipe called for plain bagels and it also called for bacon bits on top but I just wasn't sure about bacon on spaghetti so I left that out!
Recipe adapted from This Is Not Diet Food
12 ounces spaghetti, cooked and drained per package instructions using only 12 ounces so it isn't to much for sauce
24 ounces spaghetti sauce
1 (8 ounce) package cream cheese, softened
1 pound frozen meatballs
2 Tablespoons dehydrated minced onion
6 plain bagels, I used onion bagels
½ cup garlic butter or garlic margarine spread, I used spray butter and garlic salt
1½ cups shredded mozzarella or pizza cheese
oregano, to taste
Preheat oven to 450°
Cook spaghetti according to instructions on the package. Drain.
While the spaghetti is cooking combine spaghetti sauce and cream cheese in a large sauce pan over medium heat. Cook until cream cheese is melted and mixed well.
Spray a skillet with Pam and add the frozen meatballs and minced onion and cook enough to brown them. I cooked them completely because that's just how I am.
Add meatballs to sauce and mix well. Add spaghetti to sauce. Mix well.
Transfer to a sprayed 9x13 baking dish and spread it out evenly.
Slice all of the bagels in half and spread the cut sides with garlic butter. Then cut each bagel into twelve pieces.
Place the bagel pieces on top of the meatballs and then press them down gently so that they will bake right into the casserole.
Sprinkle the mozzarella cheese over the bagels.
Sprinkle with oregano.
Bake 14-16 minutes or until cheese melts. Don't burn the bagels.
Remove from oven, slice and serve.
