Preheat oven to 190C / 375F and line a baking sheet with parchment paper.

Italian Meatballs:
In a medium large bowl, add all of the ingredients for the meatballs and mix until combined. Add 1-2 tablespoons of water to the mix.

Using a small cookie scoop, scoop the meat into your hands and form into a 1 ½‘‘ / 3.8 cm balls and place on the baking sheet.

Heat 2 tablespoons of oil in a large pan over medium high heat.

Place the meatballs in the pan and fry on all sides until evenly browned. About 5-7 minutes. It‘s alright if they aren‘t fully cooked through at this point because they will finish cooking in the oven. Take the meatballs off the pan and set aside.

Pasta Bake:
Add the chopped onion to same the pan and cook until soft. About 3-5 minutes.

Add the pasta sauce, Italian seasoning salt and pepper. Pour about 4 tablespoons / ¼ cup of water in each jar, close it and shake it. Then pour the water out of the jar into the pan. This both gives you more liquid and cleans the jars. Stir to combine. Then stir in the ravioli, tortellini and meatballs until combined.

Transfer to a 9×13 baking pan/casserole dish. Make sure the pasta is mostly covered in the sauce.

Bake covered with aluminum foil for 20 minutes. Take out of the oven and top with mozzarella and parmesan cheese. Bake uncovered for additional 10-15 minutes until the cheese is golden brown.

Take out of the oven and let rest for 3-5 minutes before serving.

Serve and garnish with freshly chopped parsley.