Brad's weeknight baked pasta & meatballs.
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Ingredients of Brad's weeknight baked pasta & meatballs
- Prepare 1 of large bag of large elbow macaroni.
- You need 3 lbs of frozen Italian meatballs.
- You need 2 jars of spaghetti sauce. I used roasted red pepper and garlic.
- You need 1 of large onion, chopped.
- You need 2 tbs of minced garlic.
- It's 1 lb of mushrooms, sliced.
- Prepare 1/4 cup of white wine.
- You need 2 oz of fresh basil leaves, chopped.
- Prepare 2 cups of shredded cheddar and Monterey jack mixed.
- Prepare 3/4 cup of shredded Asiago cheese.
- You need 3/4 cup of shredded parmesan.
Brad's weeknight baked pasta & meatballs step by step
- Set oven to 350. Lay foil over a large baking sheet. Spray with nonstick spray, or grease foil. Arrange meatballs in a single layer. Bake 25-30 minutes. Flip over half way through cooking..
- Bring a large pot of water to a boil. Add 1 tbs oil to the water. Add entire bag of pasta. Cook to al dente. Drain and rinse with cold water..
- In a large high wall frying pan, heat 1 tbsp olive oil. Add onions and mushrooms. Saute over medium heat until onions sweat out. Add garlic. Saute 2 more minutes. Turn heat to medium high. Add wine. Reduce liquid by 3/4. Add both jars marina and chopped basil. Reduce heat to medium low. Bring to a simmer..
- I used a 10x10, 6 inch deep hotel pan to bake this in, depending on what you have, it might take 2 pans. Whatever you use, grease pan with shortening. Assemble in layers. First pasta, then sauce, then cheddar and jack cheese. Continue to repeat layers. Top with Asiago and parmesan..
- Bake uncovered at 350 for 20-30 minutes or until cheese and sauce are bubbly. Serve immediately. Enjoy..
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