Baked Spaghetti and Meatballs

From the Sandi Richard's cookbook "Eating Forward" (very loosely based as my husband modified it)

Make some 1" meatballs with ground beef, egg & spices.  Add them to a fry pan preheated at medium. Add chopped onion, celery and carrots.  Once the meatballs are brown - remove them and set aside.  Leave vegetables in, add a 680ml can of pasta sauce, 1/3 can water and 1tsp Italian seasoning.  Simmer to blend flavors while cooking the pasta.

Cook the pasta 2 min less than package directions.  Drain.

In the bottom of a cake/lasagna pan put a little bit of sauce on the bottom.  Top with 1/3 of the cooked pasta, sauce, 1/3cup ricotta cheese, parm cheese (3/12 cup) and shredded mozza (1/3 cup).  Repeat 2 more times but on the last layer - scatter meatballs on the top before you add the sauce and leave the mozza off. Cover with foil and put in 375F preheated oven for 25 min.  Add remaining mozza on top and broil - watch carefully.

While Miss Almost vegetarian tolerated this - Mr Picky was really NOT a fan!  Both my husband and I liked this and we would eat it again.