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Categories:
noodles butter Mozzarella cheese Ricotta cheese Parmesan cheese onion powder garlic salt black pepper Italian style If
Viewed: 18 - Published at: 2 years agoIngredients
- 8 ounces, weight Dry Spaghetti Noodles
- 2 Tablespoons Butter
- 3 cups Shredded Mozzarella Cheese, Divided
- 1 cup Ricotta Cheese Or Cottage Cheese (We Use Ricotta)
- 1/4 cups Shredded Parmesan Cheese
- 1/2 teaspoons Onion Powder
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Greek Seasoning (I Like Cavender's)
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 12 whole Italian Style Frozen Pre-cooked Meatballs (I Just Used Leftover Homemade Meatballs From The Freezer)
- 1 jar Spaghetti Sauce (or Homemade Even, If You're Cool Like That)
Method
- Preheat oven to 350 F. Boil pasta until it is just tender (I boil it in a deap saute pan thingy).
- In a bowl, mix pasta with butter, 2 cups mozzarella, parmesan, ricotta (or cottage cheese), and seasonings.
- Spray the pan you boiled your noodles in with Pam and pour in your spaghetti mixture.
- Top with meatballs and sauce.
- Sprinkle on remaining mozzarella cheese.
- Bake covered for 30 minutes.
- Uncover and bake an additional 15 minutes.
- Serve with salad and breadsticks.
- Note: All seasoning amounts are estimates; I usually just dump them in until it looks like enough.
- You might want more or less based on what your family likes.
