Pasta casserole with meatballs in tomato sauce recipe - ReCiPes
Stock Foto Pasta casserole with meatballs in tomato sauce

Lovers of pasta with meatballs in tomato sauce will be even more delighted with this casserole, because in addition to the main components, there are also a lot of viscous cheese – parmesan and mozzarella, which help to stick pasta with sauce and turn them into a wonderful casserole. Meatballs are prepared from a mixture of ground beef and raw Italian sausages, fried until golden brown on all sides and cooked in a fragrant tomato sauce with basil. You can collect the casserole and bake immediately or refrigerate and bake the next day.


come back
print version

Time: 2 hours 35 minutes
Complexity: easy
Servings: 6 – 8

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:


  • 340 gr ground beef
  • 340 gr raw italian sausages without shells
  • 1/4 Art. oatmeal
  • 1/4 Art. grated parmesan
  • 1/4 Art. chopped fresh parsley
  • 1/4 tsp dried oregano
  • Some milk
  • 1 large egg, beaten
  • Olive oil for frying


  • Olive oil as needed
  • 3 cloves, minced garlic
  • 1 onion, chopped
  • 1 can (800 gr.) Canned chopped tomatoes
  • 1 can (340 gr.) Tomato paste
  • 2 tbsp. hot water
  • 1/4 Art. chopped fresh parsley
  • 1 tbsp. l Sahara
  • 1/4 Art. chopped fresh basil


  • 450 gr ziti paste or other tubules
  • 450 gr diced mozzarella
  • 0.5 tbsp. grated parmesan

Recipes with similar ingredients: ziti paste, mozzarella cheese, parmesan cheese, eggs, milk, kupat (sausages for frying), sausage minced meat, ground beef, hercules flakes, mashed tomatoes, tomato paste, oregano, basil

Recipe preparation:

  1. To shape the meatballs, put ground beef, sausage, oatmeal, parmesan, parsley, oregano, milk, an egg and a little salt and black pepper in a bowl and mix thoroughly with your hands. Form approximately 48 meatballs (2.5 cm) from the meat mixture and place on a baking sheet.
  2. To fry meatballs, in a saucepan with a thick bottom or a large frying pan over medium heat, heat some olive oil. Add meatballs and fry in three batches, turning, until golden brown, 4-5 minutes per batch. Place the fried meatballs on paper towels to remove excess fat. Set the meatballs aside.
  3. To make the sauce, in a separate pan or pan, heat some olive oil. Add the garlic and onions and fry for several minutes until they become transparent. Add chopped tomatoes, tomato paste, hot water, parsley, sugar and a little salt and black pepper. Then add the meatballs and mix. Cook over medium heat for 20 minutes. Add the basil and then set aside to cool.
  4. Meanwhile, in a large pot, bring the water to a boil. Boil pasta to al dente according to the recommendation on the package. Drain and set aside the pasta to cool.

    To collect, put a little cooled sauce on the bottom of the baking dish 22 x 32 cm in size and evenly distribute. Spread half pasta, half sauce and meatballs, and then half mozzarella cubes on top. Repeat the layers again and sprinkle with grated Parmesan.

  5. If you serve right away, then bake in a preheated to 175 ° C oven until the cheese turns golden, 20-25 minutes. Let cool slightly and serve.

    If you cook in advance, cover the collected casserole and refrigerate. When ready to serve, bake directly from the refrigerator in a preheated oven to 175 ° C until the cheese turns golden, 40-45 minutes. Let cool slightly and serve.


Post Your Thoughts