spaghetti and meatball casserole

Ingredients For spaghetti and meatball casserole

• MEATBALLS
• 1 lb

  ground sirloin
• 1 sm

  minced onion
• 2 clove

  minced garlic
• 1/3 c

  parsley, minced
• 2 slice

  bacon diced
• 1/2 c

  bread crumbs
• 1

  egg, lightly beaten
• FORM INTO 1" MEATBALLS. BAKE ON RIMMED BAKING SHEET AT 425 ABOUT 12 MINUTES.
• MARINARA
• 1 lg

  onion, chopped
• 2 stalk

  celery, chopped
• 1 lg

  carrot, grated
• 1/2

  green bell pepper, chopped
• 4 clove

  garlic, minced
• 1/3 c

  chopped parsley
• 1 tsp

  each basil, oregano, thyme, chili powder
• 1

  bay leaf
• 1 can

  (15 oz) diced tomatoes
• 1/2 c

  white wine
• SAUTE ONION THROUGH PARSLEY; ADD SPICES AND HERBS. ADD TOMATOES AND SAUCE AND WINE. BRING TO A BOIL AND REDUCE TO A SIMMER. COOK 45 MINUTES, STIRRING OCCASIONALLY.
• SPAGHETTI
• 1 lb

  regular spaghetti
• COOKED AND DRAINED, RESERVING 1 CUP PASTA WATER.
• CHEESE SAUCE
• 1 Tbsp

  butter
• 3 Tbsp

  flour
• 11 1/2 c

  milk
• 1/2 c

  jalapeno-pimento cheese
• MELT BUTTER, STIR IN FLOUR AND COOK ON MED-LOW HEAT UNTIL FOAMING SUBSIDES. ADD MILK SLOWLY, WHISKING CONSTANTLY AND COOK UNTIL SLIGHTLY THICKENED. ADD IN CHEESE AND WHISK UNTIL SMOOTH.
• TOPPING
• 4-6 oz

  grated parmesan cheese
• 2-3 oz

  heavy cream