| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 12 ounces ground beef
- 12 ounces Italian sausage
- 1/4 cup rolled oats
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried oregano
- Splash of milk
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
- Olive oil, for browning
- Olive oil, as needed
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- One 28-ounce can diced tomatoes
- One 12-ounce can tomato paste
- 2 cups hot water
- 1/4 cup chopped fresh parsley
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh basil
- 1 pound ziti or mostaccioli pasta
- 16 ounces fresh mozzarella, cut into cubes
- 1/2 cup grated Parmesan
Instructions
- For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet.
- To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside.
- For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool.
- For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
- To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan.
- If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve.
- If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 888 |
| Total Fat | 52 g |
| Saturated Fat | 20 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 43 g |
| Cholesterol | 140 mg |
| Sodium | 1251 mg |
Reviews
Did anyone try baking the meatballs instead of frying?
This was absolutely delicious!! I am glad that I read some reviews first because I didn’t see that the recipe says 12oz each ground beef and sausage and in the video Ree called out for 1 1/2 lbs beef and 1 lb sausage. I decided to go with the video instead and I’m glad I did. It was the perfect ratio with the extra meat. Yum!!
This was time consuming but so good. I used 1.5 lbs beef and 1 lb Italian sausage. It makes a lot so we will be freezing half. Thank you Ree for the great recipe. ❤
Just watched the show for this recipe. Ree states that she’s using 1.5 lbs of beef and 1 lb. of sausage? But, the written recipe says 12 oz. of each? For those that have made this, which is correct? Thanks!
This was a great dish! It is time consuming but worth every Minute! I didn’t have enough parsley so replaced a little of it with extra oregano and it was delicious. Instead of adding the Parmesan to the top, we left it with gooey mozzarella. Have enough to share with a senior friend so he has dinner for 2 nights!
This is a really tasty pasta meal. The only thing i did differently was use frozen regular meatballs (not the Italian ones) because my husband and I cannot handle a lot of spice. It makes A LOT!! For the two of us i cut this recipe in half and still have extra for another two meals for us. When I get more time I will make it from scratch with the meatball recipe on here.
Great Job Ree! Very good for those VERY picky eaters. I did add some fresh garlic to the meatballs and I did make my meatballs, golf ball size. Fresh Parmesan and Mozzarella is the way to go. I will next time double the sauce and Meatballs and see how well it keeps in the freezer.
Saw his on the show yesterday and it looked so yummy I just had to try it. Well Ree, you did it again! Easy, savory, and gone in minutes! Everyone LOVED it! I even enlisted my 9 y/o granddaughters help (especially with the meatballs) and she was so pleased with her accomplishment it just added to the tastiness! 5 stars baby!!!!!