Italian Meatball Casserole

• Sauce
• 28 ounces DOP San Marzano tomatoes
• 2 tablespoons rosemary
• 2 tablespoons thyme
• 1 tablespoon black pepper
• 1 tablespoon oregano
• 1 teaspoon ground cayenne
• 6 ounces tomato paste
• 1 small sweet onion, diced
• 1 ounce roasted red pepper, diced
• Casserole
• 8 ounces pasta of choice pasta
• 2 ounces shaved parmesan pasta
• 1/4 cup sauce (see above) pasta
• 1 egg pasta
• 8 ounces ricotta ricotta
• 4 ounces cream cheese ricotta
• 1 tablespoon white pepper ricotta
• 1 teaspoon garlic powder ricotta
• 1 egg ricotta
• 1 pound sweet Italian sausage (bulk) meatballs
• 1 tablespoon rosemary meatballs
• 1 tablespoon thyme meatballs
• 1 tablespoon black pepper meatballs
• 1 tablespoon oregano meatballs
• 1 small sweet onion, diced meatballs
• 1 ounce roasted red pepper, diced meatballs
• 4 ounces shaved parmesan meatballs
• 3/4 cup flaxseed meal meatballs
• 1 egg meatballs

1. Sauce: Dice and start to caramelize the onion in some EVOO. About halfway through, add in the peppers. If you are making this dish, hold back half of the mixture for the meatballs. Put all of the ingredients for the sauce in a food processor and blend. It does not get much easier than that.
2. Pasta shell: Cook one half to one pound (your call) of the pasta of your choice. I use the low carb chickpea-based pasta made by Banza because it is low carb, tastes great and holds a sauce. Drain and put into your casserole container. Mix with an egg, cheese, and 1/4 to 1/2 cup of your sauce. Press up the edges and even the bottom. Bake at 325 for 15 minutes until firm and slightly crisped.
3. Meatballs: combine all of the ingredients by hand, scoop out 1/4 cup portions and form into balls (makes 12). Brown well in shallow oil in two batches. Drain the oil and return the meatballs to the pan. Add all of the sauce and simmer for at least 20 minutes.
4. Ricotta layer: Combine ricotta and softened cream cheese with an eggs, white powder, and garlic powder.
5. After the pasta has cooled down, slightly, spread the ricotta mixture into the cavity, then top with the layer of meatballs and cover with the sauce. rnrnBake at 325 for an additional 20-25 minutes, adding some shaved parmesan in the last 5 minutes.

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Taken from food52.com/recipes/73216-italian-meatball-casserole (may not work)