Spaghetti Casserole

I was having a craving for Spaghetti and Meatballs so I tried to find a way that was gluten free, and, since my husband calls me the Casserole Queen, a casserole. I was really surprised at how much the corn spaghetti tasted like "regular" Mueller's spaghetti. I tried to make sure the herbs in the meatballs would compliment the pasta sauce and it worked well. The only thing is if you don't finely crush the tortilla chips, you will get a bit more of the tortilla taste in the meatballs. Hope you enjoy and please let me know what you think.

Spaghetti Casserole with Meatballs

12 oz pkg Mrs. Leeper's Corn Spaghetti
26 oz jar pasta sauce
2 cups Gluten-Free Mozzarella Cheese (I used Meijer Cheese. Meijer is our regional grocery store)

Meatballs:
2 lbs Ground Chuck
1 cup finely crushed corn tortilla chips
1 egg
1 tsp dried oregano
1 tsp dried basil
1 tsp dried cilantro

Preheat oven to 350°. Combine all meatball ingredients in a large bowl. Roll into 1 1/2-inch balls. Place on cookie sheet. Cook for 30 minutes.

In the meantime, boil the spaghetti for 9 minutes. Drain and rinse with cool water to stop the cooking process. When the meatballs are done, combine with spaghetti and pasta sauce in a 9 in x 13 in baking pan; stir until pasta and meatballs are coated with sauce. Cover with mozzarella cheese and bake at 350° for 15 minutes. Serves 4