Mike's Baked Spaghetti & Meatballs

• 1 can 1 lb Hunts Garlic & Herb Spaghetti Sauce
• 1 can 1 lb Hunts Mushroom Spaghetti Sauce reserve 1/2 cup
• 1 can 14.5 oz Hunts Diced Basil, Garlic & Oregano Tomatoes
• 1 can 14.5 oz Hunts Diced Rosemary & Oregano Tomatoes
• 2 can 2.5 oz Sliced Black Olives drained
• 1 can 8 oz Hunts Tomato Sauce
• 1/3 cup Grated Parmesan Cheese
• 1 large White Onion chopped
• 2 large Celery Stalks With Leaves chopped
• 1 head Fresh Garlic Or 1/4 Cup fine chop
• 1 tbsp Each: Fresh Basil & Parsley chopped & packed
• 1 tbsp Granulated Garlic Powder - Granulated Onion Powder
• 1/4 tsp Each: Fennel - Celery Seed - Oregano
• 1 tsp Fresh Ground Black Pepper
• 1/2 tbsp Sea Salt
• 1 box Spaghetti Noodles nothing thicker like linguini or you're dish will be too dry upon serving
• 1 tsp Salt & Cooking Oil
• 1 lb Fresh Hamburger Meat 80/20
• 1 lb Ground Sausage
• 2 cup Italian Breadcrumbs
• 2 Fresh Eggs
• 1 Fresh Basil chopped-loose pack
• 1/3 cup Dehydrated Onions
• 1/2 tsp Each: Black Pepper-Garlic Powder-Onion Powder - Oregano
• 1 cup Shreaded Parmesan Cheese
• 1 cup Shreaded Motzerella Cheese room temp
• 1/2 cup Fresh Basil
• 1/2 cup Fresh Parsley
• 1/4 tsp Baking Soda as needed-to reduce acidity
• 1 large Disposable Deep Aluminum Pan
• 1 Spray Cooking Oil
• 2 large Cooking Pots
• 1 Bottle Tabasco

1. Add everything in the Spaghetti Sauce Section and simmer for about an hour +.
2. Seasonings not pictured alongside canned goods below.
3. 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.
4. If so, bring your pot to a simmer and add 1/4 teaspoon Baking Soda.
5. Mix in and allow sauce to settle.
6. It will foam up and even slightly discolor your sauce but it will return to normal within seconds so no worries!
7. Taste test and add 1/4 teaspoon more if needed.
8. Add 3-4 times @1/4 tsp at the most.
9. 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.
10. I roll mine into oversized quarter sizes and bake for about 20 minutes at 350.
11. Heat oven to 350 and bake your meatballs in your disposable pan for 20-35 minutes depending upon sizes or until fully cooked.
12. Don't let them dry them out by baking them too long.
13. It's better you undercooked them.
14. Remember, they have to bake in the oven again in that same pan.
15. In a seperate pot, boil your noodles as per manufactures directions.
16. 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.
17. Drain noodles do not rinse!
18. in sink and place your noodles in your spaghetti sauce pot.
19. Drain meatballs as well on paper towels and place in that same spaghetti pot.
20. Mix everything well but not so well you break up your meatballs.
21. Re-spray your disposable pan again if needed-and on the sides with cooking oil and pile in your spaghetti and meatballs.
22. Top with garlic powder, Parmesan and Motzerella Cheese and fresh Basil and Parsley.
23. Bake at 350 for up to 30 minutes.
24. Check dish while baking to see if your cheeses are melting and your spaghetti isn't drying out too much.
25. Serve with Tabasco Sauce and warm Garlic bread on the side.
26. Below is a 3 minute prep time-30 minute bake time recipe for one.
27. Enjoy!

garlic, mushroom spaghetti sauce, basil, rosemary, black olives, tomato sauce, parmesan cheese, white onion, celery, garlic, fresh basil, garlic, fennel celery, ground black pepper, salt, noodles nothing, salt, ground sausage, italian breadcrumbs, eggs, fresh basil, onions, black pepper, parmesan cheese, motzerella cheese, fresh basil, fresh parsley, baking soda, aluminum pan, oil

Taken from cookpad.com/us/recipes/361725-mikes-baked-spaghetti-meatballs (may not work)