Adriana's Pasta Pie

Ingredients

• 1 cup breadcrumbs 
• 3  eggs 
• 1 cup basil fresh
• 0.3 cup parsley fresh chopped
• 4  garlic clove minced
• 1.5 lbs ground beef fine (I used 95%lean and it was )
• 1.3 teaspoons pepper black
• 0.3 cup olive oil 
• 1 small onion chopped
• 1 cup parmesan cheese grated
• 10 servings parmesan for garnish
• 0.5 lb provolone cheese shredded
• 0.5 teaspoon pepper red crushed
• 2 ounces pecorino cheese 
• 2 teaspoons salt 
• 0.5 lb mozzarella cheese shredded
• 0.8 cup sugar 
• 24 ounces tomato paste 
• 56 ounces canned tomatoes crushed
• 3 cups tubetti cooked (tiny tubes or baby shells)
• 20 ounces water 

Equipment

• bowl
• oven
• pot
• casserole dish

Directions

1. Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.Do not overmix.Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.Shape crust so that it's about 1" thick.Tomato Basil Sauce:.In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
2. Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.Bring to boil.Reduce to low heat.
3. Add chunk of Romano cheese and cook for 1 1/2 hours.Filling:.Preheat oven to 350 degrees Fahrenheit.
4. Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.Scoop into meat crust.
5. Bake for 1 1/2 hours.
6. Let cool for at least 15 minutes.Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.