BAKED SPAGHETTI AND MEATBALLS ( WW SmartPoints : 14 )

ByElina

ngredients :

  • 12 ounces spaghetti
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

FOR THE MEATBALLS

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1 large egg, beaten
  • 1/4 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground allspice
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Preparation :

  1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  2. In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.
  5. Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
  6. Serve immediately, garnished with parsley, if desired.

Nutritional Info :

SmartPoints : 14

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Rotolo is a lessor known Italian pasta dish where a filling is rolled up in pasta sheets then rolled like a roulade, poached, sliced then served. It is so tasty, but quite technical and time consuming to make. This is my version – a baked version which is made more like cannelloni. Much easier, just as tasty and best of all, you get crunchy brown bits you don’t get with the traditional rotolo!

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