-
Preheat oven to 350 degrees F.
-
Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground beef, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 6 giant meatballs or 14 regular meatballs.
-
Heat oil in a large cast-iron skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 8 to 10 minutes. Stir in stock, gently scraping up brown bits from the bottom of the skillet. Stir in whole tomato, tomato paste, red pepper flakes, parsley cube, and basil cube; bring to a simmer. Remove from heat and fold in pasta.
-
Top with grated cheese. Bake until cheese is melted and edges are bubbly, 25 minutes.
-
Let stand 10 minutes before serving- trust me. Garnish with parsley and basil.