Once water is boiling, add pasta and cook until al dente, 11-13 minutes.

Drain in a colander and set aside.

While pasta cooks, prepare ingredients.

Mince garlic.

Halve roll, if necessary.

Crush croutons.

In a mixing bowl, combine ground beef, Italian seasoning, half the crushed croutons (reserve remaining for topping), half the garlic (reserve remaining for garlic bread), a pinch of Parmesan (reserve remaining for bread and pasta), 1/4 tsp. salt, and a pinch of pepper.

Form ground beef mixture into eight equal-sized meatballs, about the size of a ping-pong ball.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan. Stir occasionally until browned all over, 6-9 minutes.

Reduce heat to medium and stir in marinara sauce. Bring to a simmer. Once simmering, stir in cooked pasta.

Transfer pasta and meatballs to prepared casserole dish. Top with remaining crushed croutons and half the remaining Parmesan (reserve remaining for bread). Place casserole dish on one half

of prepared baking sheet to catch any drips.

Place bread, cut side up, on empty half of baking sheet. Drizzle each half with 1 tsp. olive oil and top with remaining garlic and remaining Parmesan.

Bake in hot oven until bread is golden and meatballs reach a minimum internal temperature of 160 degrees, 7-9 minutes.

Serve family-style. Bon appétit!