This Baked Ziti with Meatballs is a comforting Italian-inspired dish that combines tender pasta, creamy ricotta, gooey mozzarella, and savory mini meatballs in a rich homemade tomato sauce.
Packed with protein from beef, pork, and cheese, it also offers fiber from pasta and tomatoes.
Easy to assemble and perfect for family dinners or meal prep, it’s a satisfying, wholesome, and crowd-pleasing option any day of the week.
Baked Ziti with Meatballs
Equipment
- 1 large mixing bowl
- 1 Baking sheet, lined with parchment paper
- 1 large skillet or saucepan
- 1 9×13-inch baking dish
- 1 large pot (for boiling pasta)
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Meat thermometer (optional, for meatballs)
Ingredients
For the Mini Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- 2 large eggs
- ¼ cup finely chopped flat-leaf parsley
- ¾ teaspoon kosher salt
- ½ cup Italian-seasoned breadcrumbs
- 3 cloves garlic minced
- ½ cup grated Pecorino Romano
For the Tomato Sauce:
- ¼ cup olive oil
- 1 medium onion diced
- 4 cloves garlic thinly sliced
- ¼ teaspoon crushed red pepper flakes optional
- 2 28-ounce cans whole plum tomatoes, hand-crushed or blended
- Salt and black pepper to taste
Remaining Ingredients:
- 1 pound ziti pasta or penne/rigatoni
- 1 pound shredded mozzarella cheese divided
- 1 pound ricotta cheese
- ½ cup grated Pecorino Romano
Instructions
- Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 375°F (190°C). While the oven warms, line a large baking sheet with parchment paper to prevent the tiny meatballs from sticking and to make cleanup easier. Ensure the oven rack is set at the middle level for even cooking.
- Mix Meatball Ingredients: In a large mixing bowl, combine 1/2 pound ground beef, 1/2 pound ground pork, 2 large eggs, 1/4 cup finely chopped flat-leaf parsley, 3/4 teaspoon kosher salt, 1/2 cup Italian-seasoned breadcrumbs, 3 cloves minced garlic, and 1/2 cup grated Pecorino Romano. Mix gently until all ingredients are evenly combined, being careful not to overmix, which can make the meatballs tough.
- Form Tiny Meatballs: Take small portions of the meat mixture and roll them into tiny meatballs about 1/2 to 3/4 inch in diameter. Keep them uniform in size to ensure they bake evenly. Place them on the prepared parchment-lined baking sheet, leaving some space between each meatball.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15–20 minutes, or until they reach an internal temperature of 165°F (74°C). While the meatballs are baking, you can prepare the tomato sauce.
- Sauté Onions: In a large skillet or saucepan, heat 1/4 cup olive oil over medium heat. Add the diced onion and sauté for about 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic and Red Pepper Flakes: Add 4 cloves thinly sliced garlic to the onions and cook for an additional 2 minutes until fragrant. If using, add 1/4 teaspoon crushed red pepper flakes and cook for 30 more seconds, stirring constantly to release their flavor into the oil.
- Prepare the Tomato Sauce: Add 2 (28-ounce) cans of hand-crushed plum tomatoes or briefly pulsed tomatoes in a blender. Stir well and bring the sauce to a gentle simmer. Season with salt and black pepper to taste. Reduce the heat to low and allow the sauce to simmer gently while preparing the pasta.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of ziti (or penne/rigatoni) and cook until 2 minutes less than al dente, following package instructions. Drain the pasta and set aside to prevent overcooking during baking.
- Assemble Pasta and Cheese Mixture: In a large mixing bowl, combine the cooked pasta, 4 cups of tomato sauce, baked meatballs, 1 pound ricotta cheese, 1/2 cup grated Pecorino Romano, and 3/4 of the shredded mozzarella cheese. Mix gently until the pasta, cheese, meatballs, and sauce are evenly coated.
- Prepare Baking Dish: Spread a thin layer (about 1/4 inch) of tomato sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Pour the pasta, meatball, and cheese mixture into the prepared dish, spreading evenly.
- Top with Sauce and Cheese: Spoon the remaining tomato sauce over the pasta mixture and spread gently. Sprinkle the remaining mozzarella cheese evenly on top. This will melt and form a golden, bubbly crust while baking.
- Bake the Ziti: Place the baking dish in the oven and bake for 20–25 minutes until the cheese is bubbly and lightly browned. For a more golden top, broil for 1–2 minutes, watching carefully to avoid burning.
- Rest Before Serving: Remove the baked ziti from the oven and allow it to rest for at least 10 minutes. This helps the layers set and makes serving easier.
- Serve and Enjoy: Portion the baked ziti onto plates using a large serving spoon. Optionally, garnish with extra grated Pecorino Romano or fresh parsley. Serve alongside a green salad or garlic bread for a complete meal.
Notes
- Makes 6 generous servings, or 8 moderate portions if serving alongside sides.
- Undercook pasta slightly (about 2 minutes less than al dente) to prevent it from becoming mushy during baking.
- Use a generous layer of sauce on the bottom of the baking dish to avoid sticking and add extra flavor.
- Bake until the cheese is bubbly and slightly golden; broiling for 1–2 minutes can enhance color, but watch carefully to prevent burning.
- Leftover sauce can be stored in the fridge or frozen, or used as a dipping sauce for bread.
Chef’s Secrets: Expert Tips For Perfect Ziti
For the best flavor and texture, use a combination of ground beef and pork in the meatballs.
This blend keeps the meatballs tender while adding richness.
When forming tiny meatballs, consistency in size ensures even baking.
Always simmer the tomato sauce gently and taste for seasoning—this step allows the flavors to meld perfectly.
For a creamier filling, use whole-milk ricotta and freshly grated Pecorino Romano, which melts better and adds depth.
Lastly, let the baked ziti rest for at least 10 minutes before serving so the layers set and slice beautifully.
Serving Suggestions: Delicious Pairing Ideas
Baked ziti with meatballs is a hearty meal on its own, but it shines when paired with simple, fresh sides.
A crisp green salad with lemon vinaigrette balances the richness of the cheese and meat.
Garlic bread or a warm baguette is perfect for scooping up sauce.
For beverages, a medium-bodied red wine, like Chianti or Sangiovese, complements the savory tomato sauce beautifully.
You can also serve it with roasted vegetables or a light antipasto platter for a complete Italian-inspired dinner.
Storage Tips: Keeping Ziti Fresh Longer
Leftover baked ziti can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until warmed through.
For longer storage, the baked ziti can be frozen before or after baking.
If freezing unbaked, cover tightly with foil and store for up to 3 months; bake directly from frozen, adding extra 10–15 minutes to cooking time.
Leftover sauce can also be frozen separately to enjoy later.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Replace the meatballs with store-bought vegetarian meatballs or roasted vegetables like zucchini, mushrooms, and bell peppers. You can also use plant-based crumbles for a high-protein vegetarian option.
2. How do I prevent the pasta from becoming mushy?
Cook the pasta 2 minutes less than the package’s al dente instructions. It will finish cooking in the oven while absorbing sauce, keeping the texture firm but tender.
3. Can I use other types of pasta?
Absolutely. Penne, rigatoni, or even shells work well. Choose a pasta with ridges or a hollow center to hold the sauce and cheese better.
4. Can I prepare this in advance?
Yes, you can assemble the baked ziti a few hours ahead and refrigerate it until ready to bake. This makes it perfect for meal prep or entertaining. Just add 5–10 extra minutes to the baking time if the dish is chilled.
5. How can I enhance the flavor of the sauce?
Simmering the sauce gently for at least 20 minutes allows the flavors to develop. Adding fresh herbs like basil or oregano at the end brightens the dish. A pinch of sugar can balance acidity if your tomatoes are very tangy.
