Mom on a Budget: Baked Spaghetti & Stuffed Meatballs

For starters, this recipe makes A LOT of servings. I'd say at least 8-10, but it also freezes wonderfully.
Leftovers are the best!
It calls for two parts, and I'll separate them so you're not confused when reading it.

For the meatballs you will need:

2 lbs ground beef

1 cup bread crumbs

1 tsp dried parsley

1 tsp pepper

2 tsp garlic powder

1 tsp onion salt

2-3 T Italian dried seasoning

1 tsp salt

1 egg

1/2 cup grated Parmesan

2 cups mozzarella ( I used shredded )

Mix all ingredients minus the mozzarella cheese, and roll into about 10 meatballs. They will be big, really big. When you roll a meatball, stuff a small handful in the center and completely seal it back up.

I can't reiterate enough how important it is to seal it, to prevent the cheese from oozing out. In a skillet with olive or vegetable oil, brown the meatballs on all sides.

For everything else you will need:

1 lb spaghetti, linguine or fettuccine.
1 cup grated Parmesan cheese
2 eggs
1 jar of your own choice of pasta sauce/marinara
1 cup mozzarella cheese

Preheat your oven to 375. Boil your pasta for the lowest cooking time recommended. Drain. Run under cold water, to cool it quickly. In a bowl with a clean hand, mix together the pasta, egg, and grated Parmesan cheese. Lay it in the bottom of a greased 9x13 pan. Lay the rest of your leftover mozzarella on top of the pasta.