Pasta casserole with meatballs in tomato sauce

Votes: 3

Time: 2 hours 35 minutes
Complexity: easily
Servings: 6 - 8

Fans of pasta and meatballs in tomato sauce will be even more delighted with this casserole, as in addition to the basic ingredients, it also features plenty of gooey cheeses—Parmesan and mozzarella—that help bind the pasta and sauce together, turning it into a wonderful casserole. The meatballs are made from a mixture of ground beef and raw Italian sausage, fried until golden brown on all sides, and finished in a fragrant tomato sauce with basil. You can assemble the casserole and bake it right away, or refrigerate it and bake it the next day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

340 g of ground beef
340 g raw Italian sausages without casings
1/4 cup oatmeal
1/4 tbsp. grated parmesan
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
A little milk
1 large egg, beaten
Olive oil, for frying

Sauce

Olive oil, as needed
3 cloves garlic, crushed
1 onion, chopped
1 can (800 g) of canned chopped tomatoes
1 can (340 g) of tomato paste
2 cups of hot water
1/4 cup chopped fresh parsley
1 tbsp. sugar
1/4 cup chopped fresh basil

Assembly

450 g ziti pasta or other tubes
450 g fresh mozzarella, diced
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

To form meatballsIn a bowl, combine the ground beef, sausage, oats, Parmesan, parsley, oregano, milk, egg, and some salt and black pepper. Mix well with your hands. Form the meat mixture into about 48 (2.5 cm) meatballs and place on a baking sheet.
To fry the meatballsHeat a little olive oil in a heavy-bottomed saucepan or large skillet over medium heat. Add the meatballs and fry in three batches, turning, until golden brown, 4-5 minutes per batch. Transfer the fried meatballs to paper towels to remove excess oil. Set the meatballs aside.

To prepare the sauceHeat a little olive oil in a separate skillet or saucepan. Add the garlic and onion and cook for a few minutes until translucent. Add the chopped tomatoes, tomato paste, hot water, parsley, sugar, and a little salt and black pepper. Then add the meatballs and stir. Cook over medium heat for 20 minutes. Stir in the basil and then set aside to cool.
Meanwhile, bring a large pot of water to a boil. Cook the pasta until al dente according to package directions. Drain and set the pasta aside to cool.

To collectSpoon some of the cooled sauce into the bottom of a 22 x 32 cm baking dish and spread it evenly. Top with half the pasta, half the sauce and meatballs, and half the mozzarella cubes. Repeat the layers one more time and sprinkle with grated Parmesan.
If you apply immediately, then bake in a preheated oven at 175°C (350°F) until the cheese is golden brown, 20-25 minutes. Let cool slightly and serve.

If you prepare in advanceCover the assembled casserole and refrigerate. When ready to serve, bake directly from the refrigerator in a preheated oven at 350°F (175°C) until the cheese is golden brown, 40-45 minutes. Let cool slightly and serve.