Ingredients
Directions
Cook meatballs according to package instructions and reserve.
Cook spaghetti according to package instructions, drain, rinse with cold water, and reserve.
While the pasta and meatballs are cooking, heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the oil from the sun-dried tomatoes, garlic and shallots, and cook until translucent.
Add the sun-dried tomatoes and deglaze with the wine.
Add the cream and stock and bring to a gentle boil.
Whisk in the parmesan cheese and remove from the heat.
Combine the breadcrumbs, butter, oregano, and parsley.
Add the pasta and meatballs to the sauce and combine thoroughly.
Transfer the pasta to an ovenproof dish, top with breadcrumbs and refrigerate until ready to cook (can be done a day in advance).
When ready to cook, bake in a 350℉ oven for about 30 minutes, or until the breadcrumbs are golden brown and the pasta is bubbly.
Serve immediately.
