Meatball Pasta Bake Recipe - SORTED
We've made meatballs and pasta even easier to serve to a crowd by sticking it all in a dish and simply baking in the oven before serving. This is homely comfort grub at its best. You can make it ahead of time and even keep it in the fridge overnight ready to go for when you need it!
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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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Homemade Baked Spaghetti Recipe - HOW TO MAKE BAKED SPAGHETTI EASY
Homemade Baked Spaghetti Recipe - HOW TO MAKE BAKED SPAGHETTI EASY
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This Baked Spaghetti is to die for Guys.. You all have to try it!
It’s so Easy & Simple to Make, & will make a great Make ahead Meal, or a Freezer Meal.. I make this all the time, & my kids Love it!
I used Regular Spaghetti Noodles, I parboiled them, & I used Three Cheeses.. Mozzarella, Italian Cheese, & Fiesta Shredded Cheese!
I then Baked it on 375, until my Cheese became nice & golden brown (about 20min), & for 10min covered, & I made Garlic Breadsticks & Salad to go with.. & Dinner was done!
Spaghetti Sauce Recipe here::
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Creamy Baked Spaghetti Casserole
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Wrap The Spaghetti In Ground Beef & Throw It In The Oven For 30 Minutes
Cheese-Baked Spaghetti Wrapped In Meatballs | Spaghetti and meatballs go together like bacon and eggs, mashed potatoes and gravy, and macaroni and cheese — you just can't have one without the other! And even though the dish is a classic, it can get a little boring after a while, so go ahead and turn things on their head by switching up how you serve the spaghetti and meatballs — this is a definitely a meal your family won't soon forget.
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You'll Need:
- 1 lb ground beef
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp chili powder
- 2 tbsp oregano
- 2 tbsp paprika
- salt & pepper to taste
Extra:
- 10 oz spaghetti noodles
- 2 garlic cloves, minced
- 1 onion, diced
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 10 fl oz red wine
- 20 oz tomato sauce
- 2 tbsp olive oil
- 8 oz shredded mozzarella
Here's How:
1. Preheat oven to 350°F. Season the ground beef with thyme, rosemary, chili powder, oregano, paprika, salt, and pepper and mix well.
2. Divide the ground beef mixture and spaghetti noodles into 4 portions. Form the ground beef around the middle of the uncooked spaghetti noodles, making sure to leave some of the noodles hanging out on either side. Repeat this 3 more times with the rest of the meat and noodles.
3. Heat some olive oil in a large casserole dish, place the meatball-wrapped spaghetti portions inside, and cook the meat. Add the onions, garlic, and peppers and let cook before reducing everything with red wine. Pour tomato sauce over everything, sprinkle shredded mozzarella cheese on top, put the casserole dish in the oven, and cook for 30 minutes.
You'll love this fast and tasty dish that can be prepared lickety-split at the end of a long day. Feel free to mix up the vegetables or add to the dish, like with zucchini and carrots — the possibilities are endless! You can find the recipe for the Spaghetti & Meatball Sandwich featured in the bonus video here:
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Cheesy Swedish Meatball Pasta Bake Recipe | Twisted
Stuck in a dinner rut? Well Twisted has you covered with this delicious cheesy Swedish meatball pasta bake recipe that is proven to be a favorite around the dinner table.
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How to Make Rachael’s Sloppy Joe and Macaroni Casserole | Food Network
Rachael Ray combines two of your favorite nostalgic comfort foods into one cozy casserole, mac and cheese and a sloppy joe.
Get the recipe:
Sloppy Joe and Macaroni Casserole
Recipe courtesy of Rachael Ray
Total: 1 hr 15 min
Active: 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
3 tablespoons dark brown sugar
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
One 15-ounce can tomato sauce
2 tablespoons EVOO
1 1/2 pounds ground beef (80-to-85-percent lean)
Kosher salt and freshly ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion, finely chopped
1 cup beef broth
12 ounces elbow macaroni with ridges
2 cups shredded yellow Cheddar
1/2 cup chopped crisp deli-style dill pickles
Directions
Preheat the oven to 400 degrees F.
Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.
Cook's Note
The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bring to room temperature and bake as directed before serving.
Recipe courtesy of Rachael Ray
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Make-Ahead Chicken & Spaghetti
Whether you want to treat yourself to a gourmet dinner after a long day, or want to whip something up quickly for a special guest, the prep is well worth it for this make-ahead dish.
Cheesy Meatball Bake
Here is what you'll need!
CHEESY MEATBALL BAKE
Makes: 20 meatballs
INGREDIENTS
1 pound ground beef
1 pound hot Italian sausage
4 cloves garlic, minced
½ cup parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup Italian bread crumbs
2 eggs
1 cup milk
24 ounces marinara sauce
2 cups mozzarella cheese
PREPARATION
1. Preheat oven to 425°F/220°C.
2. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
3. Roll into 4-5 ounce meatballs. For even amounts, use a medium-sized ice cream scooper.
4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of
the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese. Cover in foil and bake at 425°F/220°C for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
6. Garnish with parsley.
7. Enjoy!
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Pasta For Days | 15 Noodle Dishes That Will Blow Your Mind
15 Amazing Pasta Dishes That Are Better Than Takeout ⬇️ FULL RECIPES BELOW ⬇️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks:
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1. Spaghetti Wrapped In Meatballs:
Spaghetti and meatballs go together like bacon and eggs, mashed potatoes and gravy, and macaroni and cheese — you just can't have one without the other! And even though the dish is a classic, go ahead and turn things on their head by switching up how you serve the spaghetti and meatballs — this is a definitely a meal your family won't soon forget.
2. Timpano Pasta Dome:
When you hear the word dome, a church or football stadium usually come to mind. But after checking out the following recipe, you'll associate domes with pasta, sausages, and meatballs instead! Why? Read on and we'll let you in on the secret!
3.–6. One-Pot Pasta Recipes:
A tough day at work can really take its toll — it's late, you're tired, and, worst of all, your belly's a-rumbling! But before you start scrolling through your speed dial list for your favorite takeout place, you should check out our super quick and easy pasta recipes that only require one pot!
7. Cheesy Stuffed Pasta Rolls:
When it comes to the best hearty Italian cuisine, it's always a tough choice between spaghetti bolognese or lasagna. While both tasty dishes use similar ingredients, the end result is actually quite different. So if you're struggling to choose what to have for dinner tonight, the following innovative recipe may is the perfect compromise!
8. Macaroni Bundt Cake:
This recipe should win the prize for most surprising Bundt cake of the year. After cutting into the crispy ham ring, you'll find a beautiful pasta and tomato creation that also tastes amazing. This cake it not only quick and easy to make, but it's also the perfect meal for discerning guests!
9.–11. Pasta Burritos 3 Ways:
We're big fans of any kind of culinary fusion pairing the best dishes from one country with another, so we thought we'd try our hand at mixing and matching Italian food and Mexican food. Call it what you want: Mexicalian, Italico, Ita-Mex, Mex-Ital... all we know is that it's delicious and it's here to stay!
12. Flying Pasta:
Can pasta fly? Well, it flies straight onto my plate from the pot, you're probably thinking. But thanks to a magic trick you'll learn in this recipe, you can create the illusion of weightless spaghetti. And it's not just the magic effect that'll turn guests' heads — the pasta is also super tasty and will have everyone coming back for seconds!
13. Stuffed Pasta Shell Casserole:
How do you turn a pasta dish into the perfect finger food? Well, all you have to do is fill up large enough pasta shells and bake them in the oven – it really is as simple as it sounds! And if you'd like a lighter version of this dish, you can also fill your pasta shells with cooked vegetables. Just be sure to keep the cheese for the best results!
14. Edible Spaghetti Bowl:
The only problem with spaghetti is that one helping is never enough, which is why we're always thinking two steps ahead. To maximize your pasta portions and make everyone as happy as possible, go ahead and give this crazy recipe a whirl! Instead of serving your spaghetti and meatballs in a regular old boring bowl, turn the rest of the dish into an edible bowl that will leave you 100% satisfied.
15. Grilled Eggplant Pasta Cake:
With plenty of fresh herbs, Mediterranean aromas, and colorful ingredients, Italian cuisine is always a winner. Pasta dishes are particularly popular, as different sauces and garnishes can be used to create a whole variety of delicious meals. And sometimes you get the best results when you're feeling experimental, as we found out with our mouthwatering pasta cake with grilled eggplant!
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The Best Way to Cook Leftover Spaghetti
Sal and Francis show you an amazing tip for heating leftoever pasta. Toss your pasta with whatever you have in the fridge – cheese, parsley, salami, etc – then add an egg and fry up the whole mixture in a frying pan. Delish!
For more follow the hashtag #RachaelRayShow
Juicy MEATBALL RECIPE - How to Cook Italian Meatballs
Our go-to Meatball Recipe. Find out our secrets to big and juicy homemade meatballs. They are make-ahead and freezer friendly which makes them perfect for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Juicy Meatballs:
►3 slices white bread (crusts removed), diced
►2/3 cup cold water
►1 lb lean ground beef (85/15 fat content)
►1 lb ground pork
►1/4 cup grated parmesan cheese
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped
►1 tsp sea salt
►1/2 tsp black pepper
►2 Tbsp olive oil, to sautee
???? PRINT RECIPE HERE:
►Freezing uncooked meatballs:
Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
►Freezing cooked meatballs:
Let the cooked meatballs cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
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How to make Baked Spaghetti
Ground beef or whatever kinda ground meat you choose
Spaghetti sauce
2 heaping Tbl spoon tomato paste
1-1/2 cloves fresh garlic chopped
Italian seasoning. Garlic powder salt pepper pinch sugar parsley flakes
Mushrooms (opinional)
1 pound spaghetti
1 knorr tomato and chicken bullion cube
Shredded mozzarella
Shredded parmesan
Ricotta cheese
1 small bell pepper sautéed
1small onion sautéed
God bless enjoy
Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly
These make-ahead Lasagna Roll Ups combine best of classic Lasagna but they much easier to serve, bake faster, freezer-friendly and can be enjoyed right away – no resting time required!
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LASAGNA ROLL UPS INGREDIENTS:
►12 lasagna noodles cooked to package instructions
►16 oz ground beef 85% lean
►24 oz marinara sauce
►1/2 cup diced onion
►3 garlic cloves minced
►1 tsp sea salt or to taste for red sauce
►1/2 tsp black pepper or to taste
►1/2 tsp dried oregano
►15 oz ricotta cheese
►1 large egg
►1/4 cup parmesan cheese shredded
►3 cups mozzarella cheese shredded, divided
►1/4 cup parsley chopped, plus more to garnish
???? PRINT LASAGNA ROLL UPS RECIPE HERE:
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Homemade Meatball Recipe For Meatball Sandwiches
You are going to LOVE my homemade meatball recipe. We love to make meatball sandwiches with these or you can use them in your spaghetti and meatball recipe. Enjoy!
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Kate Lee Cooks Make-Ahead Lasagna Rolls at Home | What Would Katie Eat?
Make a double batch of @KatieLeeKitchen's Veggie Lasagna Roll-Ups, one to bake tonight and one to freeze for later! They're so cheesy, you're gonna love 'em. #StayHome #WithMe
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Sausage and Veggie Lasagna Rolls
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 45 min
Yield: 8 servings
Ingredients
Filling:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small yellow squash, finely diced
1 small zucchini, finely diced
Kosher salt and freshly ground black pepper
15 ounces whole-milk ricotta
1/2 cup grated Parmesan
3 tablespoons fresh flat-leaf parsley leaves, chopped
1 large egg, beaten
Sauce:
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
One 24-ounce jar marinara sauce
1/4 cup fresh basil leaves, chopped
Lasagna Rolls:
Nonstick cooking spray, for the baking dishes
1 pound lasagna noodles, cooked according to package instructions and drained
2 cups grated mozzarella (about 8 ounces)
1/4 cup grated Parmesan
Directions
For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.
Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.
For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.
For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.
Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.
To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.
Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)
Cook’s Note: I like to set up an assembly line by spreading out all of the noodles on a sheet pan so I can fill them quickly. Another tip to make filling the rolls faster and less messy is to put the ricotta filling in a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the filling onto each noodle. To prepare the frozen lasagna rolls, thaw in the refrigerator overnight. Remove the plastic and bake, uncovered, at 375 degrees F until the sauce is bubbling and the cheese is melted, 35 to 40 minutes.
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How to Make Time Saving Make-Ahead Freezer Meals | You Can Cook That | Allrecipes.com
Save time, money, and food with these tips and tricks to freeze your big batches of leftovers! Read more:
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How To Make Freezer-Friendly Breakfast Sandwiches | Meal Prep
Make-Ahead Freezer Breakfast sandwiches are a hearty and satisfying breakfast for early working days and school mornings. They are also ideal for camping trips! This recipe comes together fast and you can easily scale up or down.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Freezer Breakfast Sandwiches:
►8 large eggs
►1/4 cup milk
►1 Tbsp sour cream (or plain Greek yogurt)
►1/2 tsp sea salt (or to taste)
►1/4 tsp black pepper
►1/2 cup mozzarella, shredded or your favorite cheese
►6 English Muffins
►2 Tbsp butter, plus more to grease the pan
►6 Slices of Monterey Jack Cheese, or your favorite cheese
►12 slices of Black Forest Ham, or your favorite deli meat
???? PRINT RECIPE HERE:
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Meridian, ID 83680
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25+ Breakfast MAKE AHEAD FREEZER MEALS
In today's freezer cooking video I make over 25 breakfast make ahead freezer meals for my large family! I'll share with you my recipes for large families including 3 types of breakfast cookies, applesauce muffins, pumpkin nut muffins, breakfast sandwiches, pumpkin pancakes, and cinnamon french toast sticks!
Get the best-selling large family freezer meals collection here use Promo Code HELLO20 to take 20% OFF your first order!!
You will love these make ahead breakfast freezer meals. We make dozens and dozens of everything. This gives us quick breakfast options for busy homeschool family mornings! I share my freezer meal prep along with these new breakfast freezer meal recipes.
Here are all the new large family breakfast freezer meal recipes that are in today's video:
And here is where you can grab your free large family food collection that HUGE: bit.ly/NEWLargeFamilyFoodCollection
Recipes for Large Families:
BIG Cran-Carrot Breakfast Cookies - 4 Dozen
BIG Cherry Nut Spice Breakfast Cookies - 4 Dozen
BIG Peanut Butter Banana Breakfast Cookies - 4 Dozen
Applesauce Muffins - 6 Dozen
Pumpkin Nut Muffins - 6 Dozen
Pumpkin Pancakes - 6 dozen, big and thick!
Bacon, Egg, and Cheese Breakfast Bagels - 50 Frozen Breakfast Sandwiches
Cinnamon French Toast Sticks - 288 French Toast Sticks for the Freezer
Happy freezer cooking and freezer meals :)
FILL YOUR FREEZER with LARGE FAMILY Make-Ahead FREEZER MEALS | Sandwiches, Pizza Muffins, Burritos!!
WATCH ME BURN MY MUFFINS in today's FILL YOUR FREEZER large family make-ahead freezer meals video. In my freezer cooking day we make three types of sandwiches for the freezer, lunch freezer burritos, corndog muffins, english muffin pizzas, ham and cheese pinwheels, pizza pinwheels, and more freezer meal recipes!
Don't miss Amy Maryon's Large Family Once a Month Breakfast Freezer Meals here
Here are the make-ahead freezer meal recipes from today's fill your freezer make-ahead freezer meals video - yay!
Use promo code HELLO20 to take 20% OFF your first order in the Large Family Table shop including the NEW Super Ultimate Large Family Freezer Meals Bundle. This freezer cooking bundle has packs 1, 2, 3, 4, 5 6, 7, 8, 9 and includes classic freezer cooking day plans, breakfast freezer meals, gluten-free, dairy-free, low-carb and more!
ENGLISH MUFFIN PIZZAS
BEAN AND CHEESE BURRITOS
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How To Make Breakfast Burritos | Freezer Friendly Meal Prep
⭐️Freezer Friendly! ⭐️Breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, and plenty of melty cheese. If you haven't tried sautéing breakfast burritos, you won't want them any other way.
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INGREDIENTS FOR BREAKFAST BURRITOS:
►6 medium 8-inch diameter flour tortillas
►1 Tbsp oil
►1/2 lb about 8 medium Button Mushrooms
►1 Tbsp butter
►6 large Eggs
►1/2 cup Sour Cream divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
►Salt and Pepper to taste
►2 oz Ham cut into strips or squares, optional
►4 oz 1 cup shredded Mozzarella cheese,
►1 medium tomato diced
►2-4 Tbsp oil to saute
►How To Make Freezer-Friendly Breakfast Sandwiches:
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Betty's Spaghetti and Meatballs with Marinara Sauce
Betty demonstrates how to make Spaghetti and Meatballs with Marinara Sauce. You will find the recipe for the Marinara Sauce in Betty's Kitchen, Betty's Marinara Sauce + Herb Garden Update + Gift from Viewer.
Spaghetti and Meatballs with Marinara Sauce
1 ounce extra-virgin olive oil (1/8 cup)
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped (You may substitute 2 teaspoons dried oregano.)
a pinch of red pepper flakes, to taste
2 slices white bread, made into soft breadcrumbs (Betty's Quick Tip 110)
3 ounces milk (3/8 cup)
2 tablespoons fresh parsley, finely chopped
½ cup Parmesan cheese, finely grated
½ pound uncooked pork sausage (You may substitute Italian sausage.)
1 pound uncooked ground beef (about 15% fat)
1 egg (optional—an egg is not necessary for the taste or consistency of the meatballs, so it may be omitted)
1 teaspoon salt
cooking oil spray
8 ounces to 1 pound uncooked spaghetti (I used only 8 ounces, but 1 pound is a better fit to the amount of meatballs and marinara sauce. I also used whole-wheat spaghetti.)
1 teaspoon salt for 8 ounces spaghetti (2 teaspoons for 1 pound spaghetti)
1 cup finely-grated Parmesan cheese, or as desired (for garnish)
2 tablespoons finely-chopped fresh parsley, or as desired (for garnish)
Betty's Marinara Sauce (or bottled Italian sauce).
Heat 1 ounce olive oil in a skillet over medium-high heat until shimmering. Reduce heat. Add 1 large chopped onion and cook until golden, about 8 to 10 minutes. Near the end of cooking, add 3 cloves minced garlic, and cook until soft. Add 2 tablespoons fresh chopped oregano and a pinch of red pepper flakes, to taste. Cook until flavors are combined, about 1 minute. Set aside. In a large mixing bowl, mash 2 slices bread (made into breadcrumbs) with 3 ounces milk. Add cooked vegetables to bread mixture and stir until smooth. Add ½ pound uncooked pork sausage, 1 pound uncooked ground beef, ½ cup finely grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley, 1 egg (if desired), and 1 teaspoon salt. Knead with hands until well combined. Form mixture into 1 ¼-inch meatballs. (This will make about 28 meatballs of this size.) Place meatballs on a rimmed baking sheet, which has been sprayed with cooking oil spray. Bake at 450 degrees, until meatballs are well browned, about 15 minutes, depending on the size of meatballs. Transfer meatballs to large, deep skillet containing marinara sauce (bottled marinara sauce or Betty's Marinara Sauce from Betty's Kitchen). Simmer for 15 minutes. While the meatballs and marinara sauce are simmering, make your spaghetti. Place ½ to 1 pound of uncooked spaghetti into boiling water that has been salted with 1 teaspoon salt (for 8 ounces spaghetti) or 2 teaspoons salt (for 1 pound spaghetti). Cook until al dente (a little chewy). Drain spaghetti and combine with meatballs and marinara sauce. Pour into a large serving dish. Immediately sprinkle with about 1 cup finely-grated Parmesan cheese and about ¼ cup finely-chopped fresh parsley. Serve immediately. My family loves this version of Spaghetti and Meatballs with Marinara Sauce. I hope you will, too! --Love, Betty ♥♥♥♥♥
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10 Healthy Meals To Make Ahead And Freeze
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10 Healthy Meals To Make Ahead And Freeze
In this video, we’re sharing 10 healthy meals you can make ahead and freeze so when you have a tough day you can grab something from the freezer without thinking about it instead of spending too much eating out!
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Cheesy Chicken Spaghetti! Need an easy dinner idea?
❤️SUBSCRIBE Creamy, cheesy chicken spaghetti is the perfect meal to change up spaghetti night! This dish is so easy! It’s also simple to change up the add-ins to please the entire family! We’re making this from scratch today so no need to pull out those cans of cream-of-stuff soup! This homemade cheese sauce is so flavorful with all of the peppers, onions, garlic, and celery! Complete the meal with a salad and garlic bread! Oh and of course, sweet ice tea!
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In the Kitchen With Daddy Takesha makes Meatball Sub Bake
In the Kitchen With Daddy Takesha makes Meatball Sub Bake
Viewer choice edition dish suggested by Stephanie thank you for being a fan of the kids!
Very Easy and kid friendly.
Ingredients:
1 can of biscuits I like Grands by Pillsbury
1 package of Swedish Meatballs
1 Jar of your favorite pasta Sauce
1 8oz package of Mozzarella cheese
Directions: Preheat Oven to 375 degrees
Cut up individual biscuits into 1/8ths and add to a baking dish. Stir in 1/2 to full jar of sauce. You just want to cover the biscuits. Stir in sauce. Then add meatballs on top and lastly top with the cheese. Bake in the oven for 40 minutes or until the top is brown.
Make-Ahead Chicken Tetrazzini- Everyday Food with Sarah Carey
Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
6 Amazing Make Ahead Meals with Meal Kits ~The kitchen Witch ~ How to Meal Plan
Who says make ahead meals have to be re-heated from the freezer? With my easy recipes and instructions for making Meal Kits, you can have restaurant quality meals like Pad Thai, Quesadillas, and Taco Meatball Salad on the table in under 30 minutes any day of the week!
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Make-Ahead Egg & Tomato Strata
RECIPE:
Make-Ahead Egg & Tomato Strata
Servings: 4
INGREDIENTS
10 large eggs
½ cup 2% milk
1 teaspoon kosher salt
4 slices sprouted grain bread, cut in rough 1-inch squares
1 pint (2 cups) cherry tomatoes, halved
1 15-ounce can chickpeas, rinsed and drained
¼ cup basil leaves, roughly chopped
4 ounces fresh goat cheese, crumbled
1 tablespoon extra virgin olive oil
INSTRUCTIONS
In a large mixing bowl, whisk together the eggs, milk, and salt. Add the bread and toss so that all of the bread is saturated with liquid. Refrigerate the mixture and let it sit for at least 2 hours and up to overnight.
When you’re ready to bake the strata, preheat the oven to 375°F.
Take the egg and bread mixture out of the fridge and add the tomatoes, chickpeas, basil, and goat cheese to the mixing bowl. Toss everything together to thoroughly combine.
Heat olive oil in a large, oven-safe skillet over medium heat. Swirl the oil to coat the bottom and at least an inch up the sides. Pour the combined ingredients into the skillet, then use a spatula to spread everything evenly over the skillet, pressing the bread into a flat, even layer.
Bake the strata in the preheated oven until the eggs are completely set and the edges are golden brown, 35 to 40 minutes. Take the strata out of the oven and let it sit in the pan for at least 15 minutes. Flip the cooled strata out of the pan and onto a cutting board, then slice it into four portions. Eat immediately, or let the strata cool completely before storing in an airtight container in the fridge.
To reheat the strata: Microwave for 1 minute on high, or reheat in a 375°F oven for 5 minutes, just to heat through.
Music provided by Warner Chappell Inc. Used with permission
The Best Swedish Meatballs and Gravy
The Best Swedish Meatballs and Gravy are made with a combination of ground pork and beef and spiced to perfection for a flavorful meatball and with a rich and flavorful gravy to go with it!
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✅Ingredients
MEATBALLS:
• 1 pound ground beef (85-90%)
• 1 pound ground pork or country style ground pork sausage
• 1/2 cup panko bread crumbs
• 1/4 cup Worcestershire sauce
• 2 egg yolks
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
GRAVY:
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 2/3 cup sour cream
• salt and pepper, to taste
• chopped fresh parsley, for garnish (optional)
• 1 lb. egg noodles
✅Instructions
00:02:07 - How to make gravy for Swedish meatballs
1️⃣ Preheat oven to 400 degrees. Lightly grease a baking sheet.
2️⃣ 00:00:31 - In a medium-size mixing bowl, knead together ground beef, ground pork, bread crumbs, Worcestershire sauce, egg yolks, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/2 tsp pepper. Form into 1-inch meatballs and place on baking sheet. Bake in the preheated oven for about 30 minutes.
3️⃣ Meanwhile, you'll want to make the egg noodles, or white rice to go with the dish, whichever you prefer to serve the meatballs and gravy over.
4️⃣ 00:02:07 - Make the gravy by melting butter in a large saucepan. Once butter is melted, stir in flour, nutmeg, and allspice until it forms a paste. Pour in beef broth and 1/4 cup Worcestershire sauce and heat over medium-high heat until thickened. Season with salt and pepper to taste. Stir in sour cream.
5️⃣ 00:04:01 - Add cooked meatballs to sauce and serve hot over egg noodles (or mashed potatoes or rice).
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Beth's Eggplant Lasagna Recipe| ENTERTAINING WITH BETH
Learn how to make my vegetarian eggplant lasagna recipe.One of my favorite dishes when it comes to Italian food is anything slathered with tomato sauce and cheese! And this one does not disappoint!
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4-Generation Spaghetti and Meatballs
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BETH’S EASY EGGPLANT LASAGNA
Serves 4
INGREDIENTS:
3 Eggplants
3 tbsp (45 ml) olive oil
Salt and Pepper to taste
2 15 oz cans pure tomato sauce (890 ml)
2 garlic gloves
Pinch of red pepper flakes
2 cups (475 ml) whole milk ricotta cheese
2 eggs
1 ½ cups (360 ml) shredded mozzarella cheese
½ cup (120 ml) freshly chopped basil (separated)
METHOD:
Preheat oven to 375F/190C
Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.
Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)
Allow eggplant to cool. Meanwhile prepare your sauce.
In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.
Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil.
Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese.
Bake at 375F/190C for 15-20mins until cheese is melted on top and casserole is cooked through.
Garnish with some finely minced basil on top. Serve with a salad and some garlic bread! (recipes below) Enjoy!
BETH'S EASY GARLIC BREAD
1 Baguette
5 tbsp (75 ml) butter
1 garlic clove
salt and pepper to taste
1 tbsp (15 ml) fresh Italian parsley, minced.
METHOD:
Place butter, garlic, salt, pepper in a microwave safe bowl. Microwave on high for 30 seconds. The heat from the butter will warm the garlic and release its flavor. Add in the fresh parsley stir to combine.
Slice baguette in half, horizontally. Brush the insides with butter. Wrap in aluminum foil and place in the oven at 375F/190C with the lasagna that way it will be ready at the same time! Slice on the diagonal and serve warm.
BETH'S CLASSIC HOMEMADE DRESSINGS
CLASSIC ITALIAN
INGREDIENTS:
4 tbsp (60 ml) red wine vinegar
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) water
6 tbsp (90 ml) olive oil
2 garlic clove, minced
1 tsp (5 ml) Italian Seasoning
2 tbsp (30 ml) grated pecorino cheese
1/4 tsp (2.5 ml) salt
1/8 tsp (1.75 ml) freshly cracked pepper
Serve with:
Arugula salad + tomato wedges
CLASSIC FRENCH VINAIGRETTE
INGREDIENTS:
1 tbsp (15 ml) Dijon Mustard
2 tbsp (30 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
1 tbsp (15 ml) shallot, minced
S + P to taste
Serve with:
Butter Lettuce+ cheese tray
CLASSIC RANCH
INGREDIENTS:
1 ½ cup (350 ml) of fat free yogurt
1 cup (240 ml) of low-fat buttermilk
2 garlic cloves
1 tsp (5 ml) celery salt
½ tsp (2.5 ml) garlic salt
Fresh cracked pepper
1 tbsp (15 ml) fresh chives
1 tbsp (15 ml) fresh dill
1 tbsp (15 ml) fresh parsley
Place in blender and puree
Serve with Crudite platter (Cherry tomatoes, snap peas, carrots, radishes)
HORSERADISH DRESSING
INGREDIENTS:
3 tbsp (45 ml) prepared horseradish
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
2 tbsp (30 ml) mayonnaise, fat free or eggless works well too
1 tbsp (15 ml) fresh dill, minced
1 tbsp (15 ml) fresh chives, minced
S + P to taste
Serve on cooled, room temperature roasted potatoes. (Roast 2 lbs (900 g) of potatoes at 425F (218C for 25 mins)
CLASSIC CREAMY BALSAMIC VINAIGRETTE
INGREDIENTS:
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) grapeseed oil
S + P to taste
Serve with mixed field greens + sliced pear + candied walnuts + Gorgonzola cheese crumbles.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!