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Recipe Ingredients

  • 1-bag Rosina Italian Style Meatballs
  • 1/4 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 – 8 oz. pkg. spaghetti
  • 2 eggs, slightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1.25 cups shredded Mozzarella cheese (reserve 1/2 cup)
  • 26 oz. jar chunky spaghetti sauce

Recipe Directions

  • Preheat oven to 375ºF.
  • Sauté peppers and onions until softened, about 10 minutes. Set aside.
  • Cook spaghetti, drain and rinse with cold water and pat dry. Place in large mixing bowl. Add eggs and Parmesan cheese and stir to combine.
  • Press mixture into the bottom of a sprayed 9” pie plate. Top with 3/4 cup shredded mozzarella cheese.
  • Thaw frozen meatballs in microwave for 2 minutes. Cut each meatball in half. Layer the meatball halves over the cheese mixture.
  • Combine spaghetti sauce with cooked peppers and onions. Spoon over meatball layer. Loosely cover with foil and bake for 20 minutes.
  • Remove from oven and sprinkle 1/2 cup mozzarella cheese over the spaghetti sauce mixture. Continue to bake uncovered for another 10 minutes until bubbly.
  • Cut into wedges and serve.

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