Meatball Pasta Casserole

🧂 Ingredients

• 2 tablespoons unsalted butter,

  divided
• ½ cup finely minced yellow onion
• 2 medium garlic cloves,

  minced
• 1 pound lean ground beef
• ½ pound bulk Italian pork sausage
• 1 large egg,

  lightly beaten
• ¼ cup bread crumbs
• 1 teaspoon Morton kosher salt
• ½ teaspoon black pepper
• 12 ounces ziti pasta
• 1 can (28 ounces) Red Gold® Crushed Tomatoes
• 1 can (14.5 ounces) Red Gold® Petite Diced Tomatoes
• 1 tablespoon dried Italian herb mix
• ½ teaspoon Morton kosher salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons chopped fresh basil
• 12 ounces block mozzarella, cut into ½" cubes
• 8 ounces fresh mozzarella pearls (small balls)

Instructions

• 1 In a large skillet with tall sides, over medium to medium-high heat, melt 1
  tablespoon of the butter. Add onion and saute, stirring regularly. After 5
  minutes, stir in garlic. Saute for another 3 minutes, stirring regularly, until
  onion is completely soft and translucent. Transfer onion and garlic to a plate
  and spread out to cool.
• 2 To a large bowl, add beef, pork, and egg. Sprinkle bread crumbs, salt, and black
  pepper evenly over the top, followed by the cooled onion and garlic. Mix to
  combine evenly with your hands. You could also use a wooden spoon or stand
  mixer, but I prefer using my hands for the most evenly combined mixture.
• 3 Using a 1-1/2 tablespoon measure (I like to use a 1-1/2 tablespoon scoop),
  portion meat mixture, roll into balls, and then transfer to a rimmed baking
  sheet.
• 4 Place the same large skillet (no need to wash it) over medium heat. Add
  remaining 1 tablespoon of butter. Once butter is melted, swirl it around to coat
  the bottom of the skillet. Add meatballs. Brown meatballs on all sides, and cook
  for about 20 minutes total. Transfer meatballs to a platter or sheet pan.
• 5 Preheat oven to 350°F. While meatballs are browning, cook ziti in a pot of
  salted boiling water, until just barely al dente. Drain and set aside.
• 6 Place same large skillet over medium heat (do not wash it). Add crushed tomatoes
  and diced tomatoes, and scrape up any browned bits from the bottom of the pan
  and stir them into the tomatoes. Stir in Italian herb mix, salt, black pepper,
  and red pepper flakes. Bring to a simmer. Fold meatballs into tomatoes and let
  simmer for 10 minutes, stirring a couple times. Stir in chopped parsley and
  basil, and then remove skillet from heat. Fold in drained ziti.
• 7 Transfer half of ziti/meatball mixture to a large baking dish. Spread block
  mozzarella pieces over the top. Add remaining ziti/meatball mixture, spreading
  it out evenly. Top with mozzarella pearls. Cover dish loosely with foil (do not
  press foil onto the ziti/meatball mixture) and bake for 30 to 40 minutes, or
  until the dish is hot and bubbling nicely. Remove the foil and bake for another
  5 minutes or so. Remove from oven and let rest for 5 minutes. Sprinkle fresh
  chopped parsley over the top if desired. Serve hot.

Nutrition Info