Cheesy Italian Meatballs and Pasta

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• 28 oz crushed tomatoes
  Ingredient note

  Source: 28 oz crushed tomatoes
• 1 teaspoon + 1 tablespoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning; Source: 1 tablespoon Italian seasoning
• 0.5 teaspoon crushed red pepper flakes
  Ingredient note

  Source: 1/4-1/2 teaspoon crushed red pepper flakes; upper source range endpoint used for shopping.
• 1 teaspoon dried basil
  Ingredient note

  Source: 1 teaspoon dried basil
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• 1 slice bread (crust removed and cut into very small pieces)
  Ingredient note

  Source: 1 slice bread (crust removed and cut into very small pieces)
• 1/4 cup + 2 cups milk
  Ingredient note

  Source: 1/4 cup milk; Source: 2 cups milk
• 1/2 cup + 1/4 cup grated Parmesan cheese
  Ingredient note

  Source: 1/2 cup grated Parmesan cheese; Source: 1/4 cup grated Parmesan cheese
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 3 cloves + 3 cloves garlic (minced)
  Ingredient note

  Source: 2-3 cloves garlic (minced); upper source range endpoint used for shopping.; Source: 3 cloves garlic (minced)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste
• 1 pound ground beef
  Ingredient note

  Source: 1 pound ground beef
• 1 each small onion (chopped)
  Ingredient note

  Source: 1 small onion (chopped)
• 4 tablespoons butter
  Ingredient note

  Source: 4 tablespoons butter
• 1/4 cup all purpose flour
  Ingredient note

  Source: 1/4 cup all purpose flour
• 3 cups shredded mozzarella
  Ingredient note

  Source: 3 cups shredded mozzarella
• 8 oz rigatoni or penne pasta (cooked)
  Ingredient note

  Source: 8 oz rigatoni or penne pasta (cooked)

1. Preheat oven to 425 degrees F. Start cooking your pasta.
2. In a large bowl combine the ingredients for the pasta sauce and set aside.
3. In a large bowl combine the bread and milk. Add the Parmesan, eggs, garlic, Italian seasoning salt and pepper and stir well to combine. Add in the ground beef and mix to combine. Don't overmix or your meatballs can become tough. Form into twelve 2 inch meatballs and place on a baking sheet. Bake for 15 minutes. Remove from oven and reduce heat to 375 degrees F.
4. While the meatballs are cooking prepare the cheesy pasta. In a large 12 inch cast iron pan or other oven going skillet cook the onion, garlic and butter until the onion starts to soften. Stir in the flour and cook for 1 minute. Stir in the milk and cook over medium low heat until it starts to thicken. Remove from heat and stir in 2 1/2 cups shredded mozzarella cheese. Stir in the cooked and drained pasta. Top with reserved pasta sauce. Place meatballs on top then sprinkle with remaining mozzarella cheese and Parmesan. Bake for 20 minutes or until hot and bubbly and cheese is melted.