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

1. 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.

2. Do not overmix.

3. Put mixture into lightly greased 10-inch pie plate or 11″ × 7″ casserole dish.

4. Shape crust so that it’s about 1" thick.

5. Tomato Basil Sauce:.

6. In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.

7. Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.

8. Bring to boil.

9. Reduce to low heat.

10. Add chunk of Romano cheese and cook for 1 1/2 hours.

11. Filling:.

12. Preheat oven to 350 degrees Fahrenheit.

13. 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.

14. Scoop into meat crust.

15. Bake for 1 1/2 hours.

16. Let cool for at least 15 minutes.

17. Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.

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