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Meatball and Penne Casserole

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Ingredients
  

  • 3/4 lb penne noodles
  • 2 lb ground beef
  • 1 cup fine fresh bread crumbs
  • 1 egg
  • 2 tbsp tsp dried thyme or 2chopped fresh
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 1 cup chopped green onions
  • 4 cloves garlic minced
  • 1 sweet green or red pepper coarsely chopped
  • 1/2 lb mushrooms sliced
  • 2 cups sliced celery
  • 1 tsp each dried oregano and basil
  • 2 oz cans 14each tomato sauce
  • 1/2 cup chopped fresh parsley
  • 1/2 lb mozzarella cheese shredded
  • 1/4 cup freshly grated parmesan cheese

Instructions
 

  • In large pot of boiling water, cook noodles according to package directions or until al dente. Drain and rinse under cold running water; drain and set aside.
  • In bowl, combine beef, breadcrumbs, egg and thyme. Mix well and shape into 1” balls.
  • In heavy Dutch oven or flameproof casserole, heat oil over medium heat; cook meatballs, in single layer and in batches if necessary, stirring occasionally for about 10 minutes or until meat is no longer pink. Drain off excess fat.
  • Stir in onions, cook for 2 minutes. Stir in garlic, pepper, mushrooms, celery, oregano and basil; cook for 2 minutes. Add tomato sauce, parsley, noodles and half of the mozzarella cheese; stir gently to mix. Sprinkle with parmesan and remaining mozzarella. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months).
  • Bake, covered in 350ºF oven for 20 minutes; uncover and bake for 10-15 minutes longer or until heated through and bubbly.
Keyword Casseroles