Meatball Bake

Ingredients

Meatballs:
½ -1 pound ground beef
1 egg beaten
½ c gluten free bread crumbs or croutons
¼ c milk
1/3 c parmesan cheese
1 T oregano

1 T olive oil, I prefer garlic flavored
8 oz gluten free pasta, fusilli, spiral, penne, or elbow will work
1 jar spaghetti sauce
1 c shredded mozzarella cheese

Instructions

Meatballs:
Mix the egg, milk, and bread crumbs in a bowl and let sit for a couple minutes to allow the bread crumbs to absorb some liquid and soften up. Add the beef, parmesan cheese, and oregano mixing well. Roll the mixture into 1 inch balls and place on a greased cookie sheet. Bake for 12 minutes at 350F or until the meatballs are no longer pink.

While the meatballs are baking boil your water then add the olive oil and pasta. Cook the noodles until they are al dente the strain. If there happen to be any noodles sticking together rinse them under warm water and gently break them up with your fingers, this is more common in GF spaghetti noodles.

In a 2 quart dish spread some spaghetti sauce on the bottom then cover it with all of the noodles. Spread half of the remaining sauce over the noodles and sprinkle half of the cheese on top. Place the meatballs evenly over the cheese, then top with the remaining sauce and cheese. Cover with tin foil and bake in a 350 F oven for 35 min or until it’s bubbly, remove the tin foil and bake an additional 10 minutes.