Baked Mostaccioli and Meatballs


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  Basic Tomato Sauce-Sanfor d'Amato
  1                box  dried mostaccioli
  1              pound  fresh mozzarella -- cut into small cubes
  10            ounces  fresh mozzarella -- grated
  5             ounces  Asiago Cheese -- grated
     1/4           cup  extra-virgin olive oil
			
                        Meatballs:
                        	
     1/4           cup  extra-virgin olive oil -- plus 1½ tablespoons
  1              small  onion (4 ozs) -- peeled and diced small
  4             cloves  garlic -- minced
     3/4         pound  ground chuck
     3/4         pound  ground pork
  1                     egg -- slightly beaten
     1/2         bunch  Italian parsley -- (need ½ oz leaves, chopped)
  1 1/2           cups  Romano cheese -- 1½ ozs
     1/2           cup  bread crumbs -- 1½ ozs
  3        tablespoons  Marsala wine
  2          teaspoons  kosher salt
  1 1/2      teaspoons  fresh ground pepper
  1                cup  chicken stock

Meatballs:
Place small sauté pan over medium heat. When hot add 1½ tablespoons olive oil. Add onion and sauté 
2 to 3 minutes until translucent. Add garlic and sauté 30 seconds, then remove all to a plate and 
refrigerate until cool.

When cool, add to large bowl. Add meats, egg, parsley, Romano cheese, breadcrumbs, Marsala, 
salt and pepper and mix to blend well.

Form mixture into 32 small meatballs, about 1 ounce each, approximately golf ball size. When meatballs 
are formed, place large sauté pan over medium to medium-high heat and add remaining ¼ cup olive oil. 
When hot, carefully add meatballs and brown on all sides, about 3 minutes. Add meatballs to sauce along 
with chicken stock. Bring to simmer and simmer 30 to 40 minutes. Turn off heat.

Oven @ 350°F. Cook mostaccioli according to package directions, then drain and toss in large bowl with 
meatballs and sauce. Mix in the mozzarella cubes.

Place in large baking dish or roasting pan large enough to hold everything. Mix grated mozzarella 
with grated Asiago and sprinkle evenly over top, then sprinkle olive oil over all.

Bake in heated oven 20 to 25 minutes or until hot.