Preheat the oven to 200 degrees Celsius.

Bring a pan with water to the boil, put in the pasta and when it becomes soft, take it out.

Put the pasta in the casserole dish.

Put the minced meat in a bowl and add the garlic, eggs, breadcrumbs, cheese, salt, pepper and 1 tablespoon Italian herbs.

Knead until everything is incorporated.

Heat the oil in a frying pan and melt the butter in it.

From the meat roll meatballs (about 3 cm diameter)

Bake them in the butter-oil mixture until brown.

Spread the meatballs on top of the tagliatelle in the casserole.

In the same frying pan bake the onion for about 3 minutes on low heat.

Add the sieved tomatoes, sugar and the rest of the herbs.

Bring to a boil and simmer for 5 minutes.

Pour the sauce over the meatloaf and make sure the tomato sauce is spread on top of the tagliatelle.

Slice the mozzarella in small pieces and spread them on top of the dish.

Put the casserole in the oven and bake for 20 minutes.