Baked Ziti with Meatballs
A cheesy, protein-packed baked ziti featuring tender pasta, creamy ricotta, melty mozzarella, and mini meatballs in a savory tomato sauce. Quick to prep, easy to bake, and perfect for family dinners or meal prep.
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 9x13-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.
