Vermont Cheddar Stuffed Meatballs with baked spaghe

Name: Vermont Cheddar Stuffed Meatballs with baked spaghetti.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti, linguine, or fettuccine. (No angel hair or thin Spaghetti); 1 16 oz package of shredded mozzarella; 2 lb ground beef; 1/2 cup of breadcrumbs (use fresh); 1 tsp dried parsley; 1 tsp pepper; 2 tsp garlic powder; 1 tsp onion salt; 2 tbsp of Italian dried seasoning; 1 tsp salt; 1 egg; 1/2 cup grated Parmesan; 1 lb chunk of vermont white cheddar; 2 jars of your favorite or homemade marinara.

Servings: persons

1 lb spaghetti, linguine, or fettuccine. (No angel hair or thin Spaghetti)
1 16 oz package of shredded mozzarella
2 lb ground beef
1/2 cup of breadcrumbs (use fresh)
1 tsp dried parsley
1 tsp pepper
2 tsp garlic powder
1 tsp onion salt
2 tbsp of Italian dried seasoning
1 tsp salt
1 egg
1/2 cup grated Parmesan
1 lb chunk of vermont white cheddar
2 jars of your favorite or homemade marinara.

1
Preheat oven to 365AF.
2
Meanwhile cut vermont cheddar in cube chunks.
3
Then Combine all ingredients EXCEPT cheeses and marinara.
4
Roll into as many meatballs as you prefer.
5
They should be big.
6
Place a cubed piece of cheese in each meatball.
7
Make sure they are sealed, if not cheese will leak out.
8
In a skillet with vegetable or olive oil brown meatballs on all sides.
9
Youre not cooking them all the way at this point just Browning them.
10
It will seal the cheese in.
11
This is essential.
12
After browning is complete, set aside.
13
Next, Boil pasta at lowest cooking time recommended.
14
Then drain and run under cold water to stop cooking process.
15
Get a 13x9 in.
16
pan and take marinara and pour thin layer into bottom of pan.
17
Sprinkle marinara with italian seasoning.
18
Then spread cooled pasta over marinara evenly in pan.
19
Over pasta sprinkle parmesan cheese and then add the rest of marinara from opened jar.
20
Over marinara sprinkle thin layer of mozzarella cheese.
21
Place meatballs on top of mozzarella.
22
Pour marinara from second jar over each meatball and bake for 45 minutes.
23
After 45 minutes pull out and put the remainder of mozzarella cheese over top and place back in oven until cheese is melted.
24
Let stand for 15 minutes and then Enjoy!!!!
25
Delicious!

1241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb spaghetti, linguine, or fettuccine. (No angel hair or thin Spaghetti), 1 16 oz package of shredded mozzarella, 2 lb ground beef, 1/2 cup of breadcrumbs (use fresh), and more.

Yes, Vermont Cheddar Stuffed Meatballs with baked spaghetti. falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vermont Cheddar Stuffed Meatballs with baked spaghetti.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions