The meatball is one of the world's most perfect food. Delicious, herb-filled, garlicky, cheesy and full of umami. Pair it with cheese, delicious marinara sauce and pasta, and you have a casserole that is filling AND whose leftovers you will want to eat!
1/2 pound cheese ravioli
8 ounces diced tomato
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/4 cup panko
10 ounces ground beef
8 ounces mozzarella
salt and pepper to taste
Cook pasta to package instructions. Set aside.
Preheat oven to 450 degrees F with a rack in the upper third. Finely chop . Coarsely grate on the large holes of a box grater.
In a medium bowl, combine , and . Shape into .
Heat in a large ovenproof skillet over medium-high. Add and cook, turning occasionally, until browned all over, 3–5 minutes (they won't be cooked through). Transfer meatballs to a plate and set aside.
Drain from skillet and return to medium-high heat. Stir in and ; cook until fragrant, about 1 minute. Add diced tomatoes, and ; whisk, scraping up any browned bits from bottom of skillet, until paste is dissolved. Bring to a boil, then remove from heat.
Add to skillet with , stirring to coat. Top pasta with . Bake on upper oven rack until pasta is very al dente and has absorbed half of the sauce, about 5 minutes. Sprinkle evenly over top, then return skillet to top oven rack and bake until is melted and is tender, 3–5 minutes. Enjoy!