Italian Meatball Spaghetti Stack

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Description:

The Italian Meatball Spaghetti Stack is a fun and creative twist on the classic spaghetti and meatballs. Instead of just layering the pasta and meatballs on a plate, this recipe creates an eye-catching “stack” that’s perfect for family dinners, special occasions, or when you want to impress your guests. Each individual stack is made by layering spaghetti, meatballs, marinara sauce, and a generous amount of melted mozzarella and Parmesan, baked to perfection. It’s a delicious and satisfying meal with all the comfort of traditional spaghetti and meatballs—plus a bit of extra flair.

Ingredients:

  • For the Meatballs:
  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • 1/2 cup breadcrumbs (preferably Italian-style)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Salt and pepper, to taste
  • 1/4 cup milk (to moisten the breadcrumbs)
  • For the Spaghetti:
  • 8 oz (225g) spaghetti (or any pasta of your choice)
  • Salt for the pasta water
  • For the Sauce:
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp olive oil
  • For Assembly:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Optional Ingredients:

  • For Extra Flavor:
  • Crushed red pepper flakes (for added spice)
  • Sautéed mushrooms or bell peppers (for extra veggies)
  • Ricotta cheese or a dollop of cream cheese (to add richness to the layers)

Instructions:

  1. Make the Meatballs:
  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Add the milk and mix until everything is well incorporated. Don’t overmix, or the meatballs can become tough.
  • Roll the mixture into meatballs, about 1 to 1 1/2 inches in diameter, and place them on a parchment-lined baking sheet.
  • Bake the meatballs in the preheated oven for 20-25 minutes, until they are browned and cooked through.
  1. Cook the Spaghetti:
  • While the meatballs are baking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, then drain, reserving a little pasta water to help with the sauce later.
  1. Prepare the Sauce:
  • In a large saucepan, heat the olive oil over medium heat. Add the marinara sauce, dried basil, and oregano, and stir to combine. Simmer for 5-10 minutes to warm through and meld the flavors. If you’d like a thinner sauce, add a little bit of the reserved pasta water.
  1. Assemble the Spaghetti Stack:
  • To assemble the stacks, start by placing a small portion of spaghetti in the bottom of a small ramekin or muffin tin. Gently press down to form a base.
  • Add a spoonful of marinara sauce on top of the pasta, followed by a meatball. Repeat this process to form multiple layers—spaghetti, sauce, meatball—until you’ve reached the top of the ramekin or muffin tin. The layers should be compact, but not too tight.
  • Sprinkle the top with shredded mozzarella and Parmesan cheeses.
  1. Bake the Stack:
  • Place the assembled stacks in the oven and bake for 10-15 minutes, until the cheese is melted and bubbly. You can broil for an extra 2-3 minutes to get the cheese nice and golden on top.
  1. Serve:
  • Let the stacks cool for a couple of minutes before carefully removing them from the ramekins or muffin tin. Garnish with fresh basil leaves if desired, and serve immediately.

Tips for Success:

  • Use a Muffin Tin: If you don’t have small ramekins, a muffin tin works perfectly for creating individual portions. It’s great for portion control and makes serving easy.
  • Moisture in Meatballs: Don’t skip the milk in the meatball mixture! It helps keep the meatballs moist and tender.
  • Layering: Make sure the meatballs are nestled into the pasta and sauce. You can even slightly press down as you layer to ensure everything sticks together when it’s baked.
  • Customize the Sauce: If you want a bit of heat, add some red pepper flakes to the sauce, or mix in a spoonful of pesto for a fresh twist.
  • Make Ahead: You can prep the meatballs and sauce in advance. Assemble the stacks just before baking for a quick and easy dinner.

Recommendations:

  • Side Dishes: Pair this with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
  • Wine Pairing: A medium-bodied red wine like Chianti or Sangiovese complements the rich flavors of this dish wonderfully.
  • For Kids: This is a fun and interactive meal for kids, and you can make the stacks smaller or serve them on a platter for a “family-style” meal.

Nutrition (per serving, assuming 4 servings):

  • Calories: ~550-600 kcal
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Sugar: 10g
  • Cholesterol: 90mg
  • Sodium: 800mg
  • Vitamin A: 15% DV (from sauce and basil)
  • Vitamin C: 15% DV (from fresh basil and tomatoes)
  • Calcium: 25% DV (from cheese)

This dish is a hearty, comforting option, packed with protein from the meatballs and plenty of flavor from the sauce and cheese. It’s a great choice for feeding a family or a group of friends. You can adjust the cheese or sauce to make it lighter or richer based on your preferences.

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