1lblong cut noodlelike ziti or rigatoni, cooked shy of al dente and then drained
1/2cupitalian seasoned bread crumbs
fresh basilto garnish
Preheat oven to 375 degrees.
Add all meatball ingredients to a bowl and mix well with your hands until all evenly combined. If mixture is too wet, add more breadcrumbs, if too dry, add additional milk.
Once well combined, roll meatball mixture into 12 evenly sized meatballs, and place on a baking sheet sprayed with non-stick spray.
Bake meatballs for 12-15 minutes, or until golden brown.
Once finished, divide your pasta sauce between the cooked pasta and the meatballs.
In a large casserole dish, add your pasta. Top with meatballs, spread evenly across the dish. Sprinkle with the breadcrumbs, and then top each with slices of provolone cheese. Spread mozzarella and parmesan evenly over the dish. Bake for 20 minutes, or until cheese is golden brown.
Remove from oven and garnish with additional parmesan cheese and fresh basil.
This dinner is perfect for serving guests because it can all be made ahead of time and then baked as they arrive. I love to make my meatballs and my sauce early in the day and let the meatballs simmer in the sauce all day. If you don’t have the time or desire to make homemade sauce, definitely just substitute your favorite store bought. If you have time, let your meatballs simmer in the sauce before assembling the casserole. It will impart more flavor and moisture, but it is definitely not a mandatory step if you don’t have the time!