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1
Preheat oven to 350 F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.
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2
In a large bowl, beat eggs together.
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3
Add spaghetti noodles, sauce, and both cheeses; stir to combine.
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4
Pour half of the spaghetti mixture into the prepared springform pan.
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5
Add chopped meatballs, then add the remaining spaghetti mixture, and finish by topping off the layers with 1 cup mozzarella cheese.
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6
Press everything down to make it compact.
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7
Dot the top with the halved meatballs.
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8
Cover springform pan with foil and place on a rimmed sheet pan.
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9
Bake for 55 minutes then remove foil and bake an additional 10 minutes, or until the cheese browns nicely on top.
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10
Remove from oven and allow it to rest for at least 20 minutes (30 is even better).
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11
Serve warm or at room temperature.
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12
Note: I prefer to serve extra sauce on the side and not add too much to the casserole itself.
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13
If the pie is too wet, it wont slice nicely.
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14
You can make this without meatballs, or substitute Italian sausage instead of the meatballs.
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15
Sauteed mushrooms and chopped basil would be great additions as well.
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16
Recipe makes one 9-inch springform pan that will serve 8-12.
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17
Recipe adapted from the blog Gourmet Rooster.
