I always love to try new recipes, and was excited to find this one. We love spaghetti in our house. In fact, my husband could literally have it every week. Yet I wanted to find something to mix up "spaghetti night" in our home and was glad I found this. It was from the Gooseberry Patch website. I enjoy their cookbooks so much, I check them out from our library regularly. They are fun to read! They have all kinds of neat country drawings and wonderful cooking, kitchen and home tips on every page. I signed up for their monthly newsletter too and now own my first Gooseberry cookbook called Blue Ribbon Family Favorites.
So, I had high hopes for the recipe but it wasn't as scrumptious as I'd hoped! I think my husband and I just didn't like the bread-y-ness of it. If I made it again (which I might), I would put spaghetti noodles on the bottom of it instead of the bread. I think that would help make it a bit lighter. Sorry the picture doesn't look the most appetizing. The picture on the Gooseberry website is much better ;)
- 1 loaf Italian bread, cut into 1-inch thick slices
- 8-oz. pkg. cream cheese, softened (I used Neufchatel with 1/3 less fat)
- 1/2 c. light mayonnaise
- 1 t. Italian seasoning
- 1/4 t. pepper
- 2 c. shredded mozzarella cheese, divided
- Homemade meatballs (I use the meatball recipe from Taste of Home's spaghetti and meatballs)
- 28-oz. jar pasta sauce
- Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside.
- In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside.
- Place meatballs on top of bread, then spaghetti sauce.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.