Baked Macaroni Casserole with Meatballs in Tomato and Cheese Sauce

Preheat the Oven Preheat your oven to 180°C (350°F).

Prepare the Meatballs In a large mixing bowl, combine all the ingredients for the meatballs. Mix well until everything is evenly combined.

Form the Meatballs Shape the meat mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs Heat a tablespoon of oil in a frying pan over medium heat. Cook the meatballs until they are browned on all sides. Remove from the pan and set aside.

Cook the Macaroni In a large pot, bring water to a boil. Add salt and vegetable oil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.

Prepare the Sauce In the same frying pan used to cook the meatballs, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and translucent.

Cook the Sauce Add the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and black pepper to the pan. Stir well to combine. Simmer for 10 minutes.

Add Cheese to the Sauce Add half of the grated Parmesan cheese and half of the shredded mozzarella cheese to the sauce. Stir until the cheese is melted and the sauce is smooth and creamy.

Assemble the Casserole In a large baking dish, spread a layer of cooked macaroni. Arrange the meatballs on top. Pour the tomato and cheese sauce evenly over the meatballs.

Top with Cheese Sprinkle the remaining grated Parmesan cheese and shredded mozzarella cheese over the top of the casserole.

Bake the Casserole Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbling.

Serve the Casserole Remove from the oven and let it cool for a few minutes before serving. Serve hot and enjoy!