Go Back

Spaghetti & Meatballs Casserole

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 15 oz ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella divided
  • 1 cup shredded parmesan cheese
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 box spaghetti noodles
  • 1 jar spaghetti sauce
  • 1 bag (28oz) frozen meatballs
  • 1 cup vegetable broth

Instructions
 

  • Prepare 9″x13″ casserole dish with cooking spray.
  • In small bowl, combine ricotta cheese, egg, 1 cup mozzarella, and all spices.
  • Place frozen meatballs in a single layer on the bottom of the casserole dish. Pour half the jar of spaghetti sauce on top.
  • Drop ricotta cheese mixture by the spoonful on top of the meatballs and sauce.
  • Break spaghetti into smaller pieces and layer on on top of the cheese.
  • Add remaining sauce on top to cover noodles. If noodles are not covered, add enough vegetable broth to ensure noodles are submerged.
  • Top with remaining mozzarella and parmesan cheeses. Cover with plastic wrap and aluminum foil.
  • Cook in Oven from Frozen: Bake 350F for 1 hour, 30 minutes covered. Uncover and bake another 20 minutes.

Notes

Hot Tip: Add broth to your empty tomato sauce jar and shake it to use up all the sauce.