1 can (15 oz) tomato sauce
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
For the pasta:
1 pound spaghetti
Instructions:
Make meatballs: In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, egg, ketchup, onion, garlic powder, and black pepper. Mix well. Shape the mixture into small meatballs.
Cook meatballs: Cook the meatballs in a skillet over medium heat until browned and cooked through.
Make sauce: In a separate pot, combine the tomato sauce, cream of mushroom soup, Parmesan cheese, oregano, garlic powder, and black pepper. Simmer for 15-20 minutes, or until the sauce thickens.
Cook pasta: Cook the spaghetti according to package directions. Drain and set aside.
Assemble: In a 9×13 inch baking dish, layer half of the spaghetti, half of the meatballs, and half of the sauce. Repeat layers.
Bake: Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve: Serve hot and enjoy!
Tips:
For a spicier dish, add a pinch of red pepper flakes to the meatballs or sauce.
You can add other vegetables to the dish, such as spinach or mushrooms.
Serve with a side salad or garlic bread.
Enjoy this delicious and comforting Italian Meatball Spaghetti Stack!
