Categories: Casserole, Ground Beef, Main Dish
Ingredients
- 1 1/2 lbs ground beef (I used 95%lean and it was fine)
- 1/4 cup chopped fresh parsley leaves
- 1 cup breadcrumbs
- 1 small onion , chopped
- 3 eggs
- 1 cup grated parmesan cheese
- 2 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 3 cups cooked tubetti (tiny tubes or baby shells)
- 1/2 lb mozzarella cheese , shredded
- 1/2 lb provolone cheese , shredded
- 1/3 cup olive oil
- 4 minced garlic cloves
- 1/2 teaspoon crushed red pepper flakes
- 56 ounces crushed tomatoes in puree
- 24 ounces tomato paste
- 20 ounces water
- 3/4 cup sugar
- 1 cup fresh basil leaf , torn
- 2 ounces romano cheese
- parmesan cheese , for garnish
Directions
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Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
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Do not overmix.
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Put mixture into lightly greased 10-inch pie plate or 11″ × 7″ casserole dish.
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Shape crust so that it’s about 1" thick.
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Tomato Basil Sauce:.
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In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
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Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
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Bring to boil.
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Reduce to low heat.
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Add chunk of Romano cheese and cook for 1 1/2 hours.
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Filling:.
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Preheat oven to 350 degrees Fahrenheit.
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Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.
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Scoop into meat crust.
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Bake for 1 1/2 hours.
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Let cool for at least 15 minutes.
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Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.