Spaghetti Meatball Bake
18 oz bolognese sauce (510 g), from a jar
1 cup water (250 mL)
1 lb fresh egg pasta (400 g)
1.75 oz grated cheddar cheese (50 g)
½ cup fresh basil (20 g), for serving
1 lb lean ground beef (500 g), (5% fat)
2 teaspoons garlic powder
2 teaspoons parsley
2 teaspoons paprika
½ teaspoon salt, to taste
½ teaspoon pepper, to taste
How to Make It
Preheat the oven to 200°C/400°F/Gas Mark 6.
Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls.
Combine the full jar of sauce and half a jar of water together in a large bowl.
Stir in the spaghetti until it’s fully coated in the sauce.
Spread the coated spaghetti into a casserole dish then top with the meatballs.
Cover and bake in the centre of the oven for 18-20 minutes.
Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown.
Sprinkle over the basil and serve immediately.
Liquid Measuring Cup
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