Baked Ziti with Meatballs

5 from 4 votes

Baked Ziti with Meatballs

Baked ziti with meatballs combines pasta, creamy ricotta, mozzarella, and Pecorino Romano cheeses with a simple marinara and tiny meatballs and baked until golden and melty.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

For the tiny meatballs

1/2 pound ground chuck
1/2 pound ground pork
2 large eggs
1/4 cup flat leaf Italian parsley minced
3/4 teaspoon kosher salt
1/2 cup Italian seasoned breadcrumbs
3 cloves garlic minced
1/2 cup Pecorino Romano grated

For the sauce

1/4 cup olive oil
1 medium onion diced
4 cloves garlic sliced
1/4 teaspoon crushed red pepper flakes optional
2 28-ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

Remaining ingredients

1 pound ziti or penne, rigatoni, etc
1 pound mozzarella shredded, divided
1 pound ricotta
1/2 cup Pecorino Romano grated

Instructions

For the meatballs

Preheat oven to 375f and set rack to middle level.
In a large bowl mix together all of the meatball ingredients. Form tiny meatballs about a 1/2 to 3/4-inch in diameter.
Place the tiny meatballs on a parchment paper lined baking sheet and bake until they reach 165f internal temp (about 15-20 minutes). While the meatballs are baking start the sauce.

For the sauce

In a large pan or pot saute the onion in olive oil for 4 minutes over medium heat or until translucent. Next, add the garlic and cook for about 2 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.
Add the plum tomatoes and bring the sauce to a simmer. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Assembling the baked ziti with meatballs

While the sauce is simmering bring a large pot of salted water to a boil. Cook the ziti pasta until 2 minutes less than al dente.
Prepare a 9 by 13 baking dish by placing a 1/4 inch thick layer of sauce on the bottom.
Place 4 cups of sauce into a large bowl and add the pasta. Also, add the meatballs, ricotta, Pecorino Romano, and 3/4 of the shredded mozzarella. Mix well.
Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 20-25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles. Enjoy!

Video

Notes

Makes 6 large or 8 moderate-sized portions.
Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
Put a hefty layer of the sauce on the bottom of the baking dish to avoid sticking.
Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.
Leftover sauce can be saved or served on the side or used for bread dipping.

Nutrition