Baked Spaghetti - Make Ahead + Freezer Friendly!
This Baked Spaghetti recipe is easy to make with ground beef, sausage, or meatballs! Add your favorite marinara sauce, ricotta cheese, cream cheese, and your favorite additions! Serve it casserole style with plenty of mozzarella cheese. You can even freeze it and bake it another day! *Get the Recipe:
Wrap The Spaghetti In Ground Beef & Throw It In The Oven For 30 Minutes
Cheese-Baked Spaghetti Wrapped In Meatballs ⬇️ FULL RECIPE BELOW ⬇️ 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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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!
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
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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Cook Skillet Spaghetti and Meatballs with The Pioneer Woman | The Pioneer Woman | Food Network
Because there's nothing more comforting than spaghetti and meatballs! #StayHome #WithMe #WeCook
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Skillet Spaghetti and Meatballs
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 2 servings
Ingredients
8 ounces spaghetti
1 pound ground chuck
1/3 cup seasoned breadcrumbs
1/3 cup grated Parmesan, plus more for serving
2 tablespoons heavy cream
1 large egg, beaten
6 garlic cloves, minced
2 tablespoons fresh oregano, minced
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 cup olive oil
1/2 medium onion, diced small
One 28-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes
6 ounces grated supermarket or low-moisture mozzarella
8 to 10 fresh basil leaves, torn
Directions
Preheat the oven to 425 degrees F.
Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to al dente. Set aside.
Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet.
Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed.
Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes.
Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet.
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Cook Skillet Spaghetti and Meatballs with The Pioneer Woman | The Pioneer Woman | Food Network
Make-Ahead Meatball Meal With Leah Itsines
Spices and herbs add oodles of flavor to this make-ahead meatball, broccoli and rice dinner from Instagram sensation and self-taught cook Leah Itsines.
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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Creamy Baked Spaghetti Casserole
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Baked ZITI Recipe - Easy PASTA CASSEROLE
Baked Ziti is an easy, saucy, and cheesy pasta casserole. It has all of the great flavors of lasagna but is much easier to make as a pasta bake with ziti or penne noodles.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED ZITI INGREDIENTS:
►1 lb ziti (or penne pasta)
►1 lb ground beef (85% lean)
►1 onion, chopped
►2 garlic cloves, minced
►1 tsp salt
►1/2 tsp black pepper
►5 cups marinara sauce
►15 oz fresh ricotta,
►10 fresh basil leaves
►12 oz mozzarella cheese, shredded
►1 cup grated parmesan cheese
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:31 How to cook pasta
1:06 Prepping onion and garlic
1:48 Grating cheese
2:17 Cooking beef and onions
2:51 Adding garlic and seasonings
3:06 Adding marinara sauce
3:32 Draining the pasta
3:57 How to assemble Ziti casserole
4:27 How to cut basil leaves
5:44 How to layer ziti casserole
7:04 Ziti casserole baking instructions
7:52 Taste test
8:43 Describing ziti pasta flavors and texture
9:14 Make-ahead suggestions
9:40 More comfort food ideas
9:54 Bloopers and behind the scenes
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EASY Instant Pot Spaghetti and Meatballs - Dump and Go Recipe
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Spaghetti is probably one of the easiest things you can cook in the Instant Pot. Adding meatballs only adds one more step: dumping it in
If you have never cooked Spaghetti and Meatballs in the Instant Pot, you should really give it a try! Now if you are a beginner, I would highly suggest watching a few videos to get the hang of the Instant Pot.
I call this easy instant pot recipe a dump an go recipe because that is really what you are doing. You dump everything in and walk away!
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Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
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If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
Beth's Spaghetti and Meatball Recipe | ENTERTAINING WITH BETH
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WATCH MORE SUNDAY NIGHT DINNERS!
Roasted Chicken in a Skillet
Easy Shrimp Stir Fry
Soy Glazed Chicken
Chicken Lettuce Wraps
Grilled Chicken Brochettes
Easy Minestrone Soup
Spinach Ravioli & Carmelized Onions and Tomatoes
15-mins Chicken Dijon Recipe
Grilled Chicken Chimichurri Shrimp Stir Fry
Soy Glazed Chicken
Provencal Chicken Soup
Spinach Ravioli & Caramelized Onions and Tomatoes
BETH'S 4-GENERATION SPAGHETTI & MEATBALLS RECIPE
Serves 8-10
INGREDIENTS:
FOR THE SAUCE:
9 cups (2169 ML) diced tomatoes
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 tsp (10 ml) salt
¼ tsp (1.75 ml) pepper
¼ cup (22 g) fresh basil
2 lbs (900 g) spaghetti
FOR THE MEATBALLS:
½ lb (230 g) ground beef
½ lb (230 g) ground Turkey
½ lb (230 g) Mild Italian Pork Sausage, casings removed
2 cups (120 g) fresh torn bread, from an Italian loaf or sandwich bread
1/3 cup (80 ml) milk
2 eggs
1 cup (90 g) Parmesan, freshly and finely grated
1/3 cup (40 g) flat leaf parsley, finely minced
½ tsp (2.5 ml) freshly cracked pepper
½ tsp (2.5 ml) salt
2 tbsp (10 ml) Italian Seasoning
1 ½ tsp (7.5 ml) fennel seeds
4 oz (113 g) of provolone cheese, cubed
METHOD:
In a large Dutch oven or soup pot (you will need a large pot!) add crushed tomatoes, garlic, salt, pepper. Stir. Let simmer for 20-30mins. I know, but trust me, it's worth it! Those tomatoes will mellow and sweeten all the flavors marry ☺
Meanwhile, you can prepare the meatballs.
In a large bowl place the torn bread and pour the milk on top. Let it sit for 5 mins tin order for the bread to soak in the milk.
Then add the turkey, sausage, beef, eggs, parmesan cheese, parsley, pepper, salt, Italian Seasoning and fennel seeds.
Mix it up with your hands until all is well combined. Scoop out meat into an ice cream scoop. Press 1 cube of cheese into the center and cover with meat.
Place on a lightly greased cookie sheet. And bake at 400F degrees (200 C) until cooked through (about 20 mins)
While meatballs are cooking, you can boil the pasta in nicely salted water. (At least 1 tsp (5 ml) for 2 lbs (900 g) of pasta)
Add the fresh basil to the sauce. Once the meatballs are done place them into the sauce to keep warm and marry the flavors. Drain the pasta.
Portion out pasta into bowls, pour the sauce on top, serve with 2 meatballs and freshly grated parmesan on top.
This also goes very well with some homemade garlic bread!
BETH'S EASY GARLIC BREAD
1 Baguette
5 tbsp butter
1 garlic clove
salt and pepper to taste
1 tbsp 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 with the meatballs to warm white the meatballs are baking. That way they will be ready all at the same time. ☺
Buon Appetito!
ABOUT THIS CHANNEL
I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE:
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Beth's Chicken and Biscuit Casserole Dinner| ENTERTAINING WITH BETH
Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner! Makes for great leftovers too!
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Learn how to make my delicious chicken and biscuits recipe, a perfect Sunday Night Dinner idea!
MORE COLD WEATHER COMFORT DISHES!
Roasted Chicken in a Skillet
French Onion Soup
Noodle Soup
Rosemary Potato Soup Recipe Scallops Au Gratin
BETH’S CHICKEN AND BISCUIT RECIPE
Serves 6
INGREDIENTS:
2 Chicken breasts, skin-on, bone-in
2 tbsp (30 g) butter
1 cup (150 g) yellow onion, diced
½ cup (75 g) celery, diced
½ cup (75 g) carrots, diced
salt and pepper to taste
1/3 cup (80 ml) dry white wine
¼ tsp (1.25 ml) dried thyme
4 cups (950 ml) chicken broth
2 tbsp (30 ml) cold water
2 tbsp (13 g) cornstarch
¼ cup (60 ml) heavy cream
1-2 dashes Worcestershire sauce
½ cup (75 g) frozen peas
1 tbsp (15 ml) fresh thyme
FOR BISCUITS:
2 cups (240 g) flour
1 tbsp (15 ml) baking powder
¼ tsp (1.25 ml) baking soda
1 tsp (5 ml) salt
4 tbsp (60 g) butter, cubed
2/3 cup (160 ml) grated Gruyere cheese
1 tbsp (15 ml) chopped parsley
1 tbsp (15 ml) chopped dill
1 cup (240 ml) of milk
METHOD:
Preheat oven to 425F/(218C).
Roast chicken on a baking sheet for 30 mins or until cooked through. Set aside to cool.
Meanwhile, melt butter in a large soup pot. Add the onion, celery, carrots, season with salt and pepper to taste. Sautee in the butter and then turn flame down to medium-low, cover pot and allow vegetables to cook for 5-7 mins until tender.
Remove lid. Add the wine and dried thyme. Cook until wine is reduced in half. Then add chicken broth. Bring broth to a rolling boil. Meanwhile in a small bowl add the cornstarch and mix with the water to create a slurry.
Once broth is boiling add the slurry to the pot and stir as the mixture thickens.
TIP: Two things you must do in order for a slurry to work
Mix the cornstarch with very cold water
Assure the sauce is boiling when you add it
Otherwise, the slurry will not work and your sauce will not thicken. I like a slightly looser sauce since the biscuits are heavy, but if you wanted to make the sauce thicker, just increase the slurry to 3 tbsp cornstarch to 3 tablespoons water.
Once you’ve reached desired thickness. Turn off the heat. Add the heavy cream, and stir, then add Worcestershire sauce, fresh thyme and season to taste with salt and pepper. Stir to combine and then add the frozen peas. Set aside to cool.
Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine.
Transfer chicken to a heat safe casserole.
Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whish together. Add butter and work flour and butter together with your hands until a coarse meal forms. Add herbs and whisk to combine. Add milk. Stir into a dough and allow to rest for 5 minutes in order for the baking power to activate.
Then using an ice cream scooper, scoop a mound of the biscuits over the casserole, spacing out to cover it. You should be able to fit 2 rows of 3 biscuits.
Bake casserole in a Pre-Heated oven at 425F (218C) for 35-40 mins until casserole is bubbling and biscuits have risen and are golden brown.
NOTE: Casserole filling can be made the day ahead and refrigerated. Day off bake the biscuits and bake!
Meatball and Mozzarella Casserole - From the Test Kitchen
The secret to this perfect cold-weather comfort food is soft, sweet fresh mozzarella melted over seared meatballs.
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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.
Making A Spaghetti And Meatball Bake From Taste Of Home CookBook! ????
Making A Spaghetti And Meatball Bake From Taste Of Home CookBook! #TasteofHome #SpaghettiandMeatballs #Meatballs
How To Make The Best Italian Meatballs - Bobby's Kitchen Basics
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This is the second installment of my kitchen basics series, and I am sharing my best ever homemade Italian meatball recipe. These meatballs are juicy, light, and the flavor is off the charts. It's all about using the 3 different meats for this meatball recipe and soaking some bread in milk to help lighten the meatball texture. I like to sear these these homemade meatballs in a hot pan to help form a tasty crust before finishing them in some homemade marinara sauce. I hope you guys enjoy my best ever recipe for homemade Italian meatballs and try them for yourself! Let me know what other basic recipes you wanna see and make sure to share! #KeepOnCooking Dessi & Bobby XOXO
Meatball & Sauce Recipe:
Turkey Meatballs:
Chicken Meatballs:
Low Carb/Fat Meatballs:
Lamb Meatballs:
Macros per meatball, recipe makes 13 meatballs:
53 calories
8.9 grams of fat
1.67 grams of net carbs
1.76 grams of total carbs
10.9 grams of protein
Less than 1 gram of fiber
Macros per ½ cup of marinara sauce:
60 calories
4 grams of fat
10 grams of net carbs(12 total carbs)
2 grams of fiber
2 grams of protein
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GMP 015: 20 Easy Freezer Meal Dinner Ideas You Can Make Ahead
Busy weeknights call for make-ahead convenience.I’ve been making freezer meals for awhile now, and the reality is that you can’t freeze every recipe you make and freezer meals are not fail proof! Today we dive into 20 meal dinner ideas that work well for make ahead freezer convenience!
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MAKE AHEAD MEALS 07 Pasta with meat, in tomato sauce
Make Ahead Meatball - Easy Meatball Tutorial
These meatballs are quick and easy and perfect for a make ahead meal. The more I have practiced and perfected this recipe, the more surprised I have been to find meatballs cooked on the stove-top or skillet. Those methods make the meatballs so much more time consuming and complicated, with them falling apart at every turn (literally). Even if I am not making meatballs ahead of time, I will throw them in the oven to cook. They develop a crispy outer layer that traps all of the juices and holds the meatballs together effortlessly when I mix them in to my sauce or add them to a stir fry.
Make Ahead Meatballs
3 lbs ground beef
1 cup oats
3/4 cup milk
3 eggs
3 Tablespoons soy sauce
1 1/2 teaspoon salt
3/4 teaspoon pepper
Bake at 425 F for 25-30 minutes.
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Find the written recipe at:
Freezer Meal #1 - Spaghetti & Meatballs
I make my meatballs first, that way I have them for several recipes. I make plenty of homemade pasta sauce as well; using this for several other recipes as well. So, the firsts recipe may take 2 hours or so to make, but the next few recipes only take as long as it takes to boil pasta! I then boil up extra pasta and use this in my 'cold pasta in a jar' recipe which takes mostly the same veggies and black olives my other 'freezer' meals take, so it's done in a jiff too! Lunch sides are always a good thing!
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
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Meatballs Recipe | Crockpot Meals
Meatballs Recipe | Crockpot Meals
Meatballs Ingredients
1 - 2 lbs. Ground Beef 80/20
2 - 3 cups Pasta or Marinara Sauce
2 Eggs slightly beaten
2 tsp Worcestershire Sauce
1/2 of a large Onion, diced
1 tsp Italian seasoning
1/2 tsp Garlic Powder
1/2 cup Seasoned Breadcrumbs
1/4 cup Parmesan Cheese, grated
Salt and Pepper to taste
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How to Make Giada's Smoked Mozzarella Meatballs | Food Network
Giada prepares meatballs with a surprise in the center.
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Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 to 6 servings
Ingredients
All'Amatriciana Sauce:
2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano
Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta
Directions
For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.
Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.
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How to Make the Make-Ahead Breakfast Casserole - A HOLE LOTTA CHEESE
In a special Christmas edition of A HOLE LOTTA CHEESE, Katie Crawford--along with special guest Erin Magee--shows you how to prepare the Make-Ahead Breakfast Casserole for your Christmas breakfast--the most important meal of the day!
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Cheesy Baked Ziti with Ree Drummond | The Pioneer Woman | Food Network
Whether it's for a crowd or a Sunday dinner, you can't get any better than cheesy cozy baked ziti.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
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Cheesy Baked Ziti with Ree Drummond | The Pioneer Woman | Food Network
Make-Ahead Beef Bourguignon Recipe | The Chew
Carla Hall makes a delicious make-ahead meal for the holiday season with Denitra 'Chef Dee Dee' Coleman. Watch as they prepare a Make-Ahead Beef Bourguignon. Get the recipe: Watch The Chew WEEKDAYS at 1e|12c|p.
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
02:07 - How to make gravy for Swedish meatballs
1️⃣ Preheat oven to 400 degrees. Lightly grease a baking sheet.
2️⃣ 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 03:44 - 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 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 04:01 - Add cooked meatballs to sauce and serve hot over egg noodles (or mashed potatoes or rice).
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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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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.
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Easy, Make Ahead Caserolle- Porcupine Meatballs YUMMMMM
This is one of my favorites...delicious and easy to make! Perfect to make ahead and freeze.