In large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain and rinse under cold water; drain again and set aside.

In bowl, beat egg; mix in beef, bread crumbs and thyme. Shape into 1 inch balls.

In large heavy Dutch oven, heat oil over medium heat; cook meatballs, in batches if necessary, for about 10 minutes or until no longer pink inside. Drain off fat.

Add onion and green onions; cook for 2 minutes. Stir in garlic, green pepper, mushrooms, celery, oregano and basil; cook for 2 minutes.

Add tomato sauce, parsley, penne and half of the mozzarella cheese; stir gently to mix. Sprinkle with Parmesan and remaining mozzarella cheese. (Casserole can be prepared to this point, covered and cooled in refrigerator and stored for up to 2 days, or frozen in airtight container for up to 3 months; thaw before continuing.)

Bake, covered, in 350°F oven for 20 minutes; uncover and bake for 10 to 15 minutes longer or until bubbly. Makes about 10 servings.

Typed in MMformat by cjhartlin@email. Msn. Com

Living's Family Cookbook.