1-First, heat your oven to 350°F and lightly coat a 3-quart baking dish with olive oil. In a large bowl, mix 3/4 pound ground beef, 3/4 pound sweet Italian sausage with casings removed, 1/2 cup old-fashioned rolled oats, 1 large beaten egg, 1/2 cup grated parmesan cheese, half of the 1/2 cup finely chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Shape the mixture into about 82 meatballs, each about 1/2-inch in size, and place them on a plate or baking sheet.

2-Next, heat 2 tablespoons olive oil in a large skillet over medium heat and brown the meatballs in batches for about 3 minutes until they’re golden on all sides; set them aside once done. In the same skillet, cook 3 finely chopped garlic cloves and 1 medium chopped yellow onion in the drippings for 3 to 4 minutes until softened. Then, add 1 (28-ounce) can diced tomatoes with juices, 1 (6-ounce) can tomato paste, 1 tablespoon sugar, 2 cups hot water, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir well and let it simmer.

3-Return the meatballs to the skillet and simmer uncovered for 20 minutes, then stir in 12 fresh basil leaves. Meanwhile, cook 12 ounces ziti pasta in salted boiling water until al dente, then drain it. In your prepared baking dish, layer half of the cooked pasta, half of the 16 ounces fresh mozzarella cut into large cubes, 1/4 cup grated parmesan cheese, and half of the meatball mixture with sauce. Repeat the layers with the remaining ingredients, cover with foil, and bake for 35 to 40 minutes until hot and bubbly.

4-After baking, let the casserole cool for 10 minutes, then sprinkle with the remaining 1/4 cup grated parmesan cheese and the rest of the finely chopped fresh parsley. For a seamless experience, check out our baked ziti recipe for more pasta inspiration. Prep time is 40 minutes, cook time is 1 hour, and total time is 1 hour 30 minutes, making it a simple recipe for any night.