Meatballs Parmigiana

• 8 oz. wide noodles, cooked and drained
• 2 Tbsp. oil
• 1 onion, diced
• 1 (1 lb.) can tomatoes
• 1 (15 oz.) can spaghetti sauce with mushrooms
• 1 egg
• 1/3 c. Italian bread crumbs
• 1 lb. ground chuck
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. oregano
• 1 tsp. salt
• 8 oz. pkg. Mozzarella cheese
• dash of pepper

1. Arrange noodles in baking dish.
2. Saute onions in oil until tender.
3. Add tomatoes and spaghetti sauce and bring to a boil.
4. In a separate bowl, combine egg, 1/4 cup Parmesan, oregano, bread crumbs, ground chuck, salt and pepper.
5. Shape into 24 small meatballs.
6. Add to boiling sauce; simmer, covered, for 20 minutes. Spoon meatballs over noodles; cover with Mozzarella.
7. Pour sauce over top.
8. Sprinkle remaining 1/4 cup Parmesan over top.
9. Bake, uncovered, 20 minutes at 350u0b0.
10. Serves 6 polite people, or 4 hungry ones.

wide noodles, oil, onion, tomatoes, spaghetti sauce, egg, italian bread crumbs, ground chuck, parmesan cheese, oregano, salt, mozzarella cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353479 (may not work)