Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Yield: 10 servings
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1-1/2 pounds frozen precooked meatballs
- 1 (26-ounce) jar pasta sauce
- 1 teaspoon dried Italian seasoning
- 1 (8-ounce) package cream cheese
- 3/4 cup milk
- 1/3 cup grated Parmesan cheese
- 1 (12-ounce) package spaghetti pasta
- 1/2 cup milk
- 2 eggs, beaten
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
In medium microwave-safe bowl, combine cream cheese and 3/4 cup milk. Microwave on high for 2 minute; remove and stir. Microwave on high for 1 minute intervals, stirring after each, until cheese is melted and mixture is smooth. Add 1/3 cup Parmesan cheese and set aside.
Cook spaghetti according to package directions. Meanwhile, combine 1/2 cup milk and eggs in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with cream cheese mixture. Then spread meatball mixture over all.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve.