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1
Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil.
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2
Bring a large pot of salted water to a boil.
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3
Cook the spaghetti according to the package instructions for al dente.
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4
Strain, add back to the pot and toss with some oil.
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5
Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes.
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6
While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl.
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7
Add the soaked bread to the meat mixture.
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8
Gently incorporate all the ingredients with your hands until well combined.
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9
Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it.
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10
Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet.
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11
Bake until golden brown and almost completely cooked through, about 10 minutes.
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12
Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish.
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13
Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls.
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14
Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer.
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15
Sprinkle the parsley over the top.
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16
Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes.
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17
Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more.
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18
Let cool for a few minutes.
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19
Cut into squares, and serve warm.
