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Add everything in the Spaghetti Sauce Section and simmer for about an hour +.
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Seasonings not pictured alongside canned goods below.
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Authors Note: Your sauce very well may have a metallic or a heavy acidic taste to it due to the high volume of tomatoes within it.
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If so, bring your pot to a simmer and add 1/4 teaspoon Baking Soda.
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Mix in and allow sauce to settle.
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It will foam up and even slightly discolor your sauce but it will return to normal within seconds so no worries!
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Taste test and add 1/4 teaspoon more if needed.
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Add 3-4 times @1/4 tsp at the most.
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Mix everything in your meatball section and your reserved 1/2 cup of spaghetti sauce very well and roll into any size meatball you desire.
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I roll mine into oversized quarter sizes and bake for about 20 minutes at 350.
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Heat oven to 350 and bake your meatballs in your disposable pan for 20-35 minutes [depending upon sizes] or until fully cooked.
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Don't let them dry them out by baking them too long.
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It's better you undercooked them.
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Remember, they have to bake in the oven again in that same pan.
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In a seperate pot, boil your noodles as per manufactures directions.
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[usually 8 to 12 minutes] Add 1 teaspoon salt and 1 teaspoon cooking oil to your boiling water before placing noodles in the pot and beginning your boil time.
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Drain noodles [do not rinse!]
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in sink and place your noodles in your spaghetti sauce pot.
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Drain meatballs as well [on paper towels] and place in that same spaghetti pot.
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Mix everything well but not so well you break up your meatballs.
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Re-spray your disposable pan again [if needed-and on the sides] with cooking oil and pile in your spaghetti and meatballs.
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Top with garlic powder, Parmesan and Motzerella Cheese and fresh Basil and Parsley.
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Bake at 350 for up to 30 minutes.
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Check dish while baking to see if your cheeses are melting and your spaghetti isn't drying out too much.
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Serve with Tabasco Sauce and warm Garlic bread on the side.
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Below is a 3 minute prep time-30 minute bake time recipe for one.
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Enjoy!
