Classic Baked Ziti with Meatballs
Classic Baked Ziti with Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for browning
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped, for garnish
For the Ziti Assembly
- 12 ounces ziti pasta
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded, divided
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a large bowl, combine ground beef, Italian breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, milk, 2 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 1-inch meatballs.
⏱️ 15 min
- 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary, and brown them on all sides. They do not need to be cooked through. Remove the browned meatballs from the skillet and set aside.
⏱️ 10 min
- 3
In the same skillet (add a little more olive oil if needed), add the chopped yellow onion and sauté over medium heat until softened, about 5 minutes. Add the 3 minced garlic cloves and cook for 1 minute more until fragrant.
⏱️ 8 min
- 4
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), granulated sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the browned meatballs to the sauce, cover, and let simmer for at least 20 minutes to allow flavors to meld and meatballs to cook through. Stir occasionally.
⏱️ 20 min
- 5
While the sauce simmers, preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta thoroughly.
⏱️ 10 min•🌡️ 375
- 6
In a medium bowl, combine the ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 7
To assemble the ziti, spread about 1 cup of the meatball sauce evenly over the bottom of a 9x13 inch baking dish. Layer half of the cooked ziti pasta over the sauce. Dollop half of the ricotta cheese mixture over the pasta, then top with half of the remaining meatball sauce and meatballs. Repeat the layers: remaining ziti, remaining ricotta mixture, and finally the rest of the meatball sauce and meatballs.
⏱️ 10 min
- 8
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the assembled ziti. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 9
Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 375
- 10
Let the baked ziti rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving. Garnish with fresh chopped basil before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Baked Ziti with Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for browning
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped, for garnish
For the Ziti Assembly
- 12 ounces ziti pasta
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded, divided
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a large bowl, combine ground beef, Italian breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, milk, 2 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 1-inch meatballs.
⏱️ 15 min - 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary, and brown them on all sides. They do not need to be cooked through. Remove the browned meatballs from the skillet and set aside.
⏱️ 10 min - 3
In the same skillet (add a little more olive oil if needed), add the chopped yellow onion and sauté over medium heat until softened, about 5 minutes. Add the 3 minced garlic cloves and cook for 1 minute more until fragrant.
⏱️ 8 min - 4
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), granulated sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the browned meatballs to the sauce, cover, and let simmer for at least 20 minutes to allow flavors to meld and meatballs to cook through. Stir occasionally.
⏱️ 20 min - 5
While the sauce simmers, preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta thoroughly.
⏱️ 10 min•🌡️ 375 - 6
In a medium bowl, combine the ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 7
To assemble the ziti, spread about 1 cup of the meatball sauce evenly over the bottom of a 9x13 inch baking dish. Layer half of the cooked ziti pasta over the sauce. Dollop half of the ricotta cheese mixture over the pasta, then top with half of the remaining meatball sauce and meatballs. Repeat the layers: remaining ziti, remaining ricotta mixture, and finally the rest of the meatball sauce and meatballs.
⏱️ 10 min - 8
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the assembled ziti. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 9
Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 375 - 10
Let the baked ziti rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving. Garnish with fresh chopped basil before serving.
⏱️ 5 min