Step 1

Preheat oven to 375 °F (191 °C) and lightly spray a 9x13-inch oven-safe casserole dish with cooking spray. Set aside.

Step 2

In a large bowl, combine all the ingredients for the meatball. Using your hands, incorporate and mix the ingredients together, careful to not overwork the meat.

Step 3

Using a medium cookie scoop, scoop out meat and roll into balls. Place onto a plate or piece of parchment paper.

Step 4

In a large skillet, heat up 1 tablespoon of olive oil over medium-high heat. Once oil is hot, add meatballs to the skillet.

Step 5

While the meatballs are cooking, bring a pot of water to a boil and cook pasta until al dente make sure it isn't cooked all the way through as you will be cooking this in the oven later. Drain pasta when done.

Step 6

Brown meatballs on all four sides then place on a plate and set aside. You don't have to cook them all the way through as they will finish cooking in the oven.

Step 7

Using the same skillet you cooked the meatballs in, add beef broth, heavy cream, and Worcestershire sauce to the skillet and scrape the brown bits at the bottom of the skillet. Let sauce simmer until *slightly* thickened, about 10 minutes then remove from heat. It'll still be pretty liquidy, don't worry. Season with salt and pepper.

Step 8

To assemble casserole: add pasta to the casserole dish then evenly distribute the meatballs throughout, gently pushing some of it into the middle of the dish (so it sits nestled between pasta layers). Pour sauce all over the top then sprinkle cheese on top.

Step 9

Bake for 20 minutes, or until pasta and meatballs are cooked through and cheese is melted.