Mini Meatball Casserole

When I'm interested in comfort food I will usually go for my Mom's Beefaroni.  Leave it to the one woman that I might consider leaving Mrs. BA for to provide me with an alternative. Via the Pioneer Woman.

Mini Meatball Pasta Bake
Prep Time: 15 Minutes
Difficulty: Easy
Cook Time: 1 Hours
Servings: 12 Servings

Ingredients 

• 3/4 pounds Italian Sausage 
• 3/4 pounds Ground Beef 
• 1/2 cup Regular Oats 
• 1 cup Grated Parmesan 
• 1 whole Egg, Beaten 
• 1/4 cup Minced Fresh Parsley 
• Salt And Pepper, to taste 
• 1 whole Medium Onion, Diced 
• 3 cloves Garlic, Minced 
• 1 can (28 Ounce) Diced Tomatoes 
• 1 can (8 Ounces) Tomato Paste 
• 1 Tablespoon Sugar 
• 2 cups Hot Water 
• 12 leaves Basil 
• 12 ounces, weight Ziti Pasta, Cooked To Al Dente 
• 16 ounces, weight Fresh Mozzarella, Cut Into Large Cubes 

Instructions
In a bowl, mix together the sausage, beef, oats, 1/2 of the Parmesan, egg, half the parsley, and salt and pepper until well combined. Form into small meatballs (about 1/2 inch) and brown in batches in a skillet over medium heat. Remove the meatballs from the pan and drain.

Add the onions and garlic to the skillet and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes with juice, tomato paste, salt and pepper, sugar, and water. Stir and bring to a simmer, then add in the meatballs and continue simmering for 20 minutes. Remove the skillet from the heat and allow it to cool. Stir in the basil once cool.

In a casserole dish, add half the pasta, half the mozzarella cubes, 1/4 cup Parmesan, and half the meatball sauce. Repeat with another layer, ending with the meatball sauce. Cover with foil and either refrigerate for up to 2 days, or bake in a 350 degree oven for 20-25 minutes. Serve piping hot!