Name: Baked Ziti with Mini Meatballs
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12 servings
Ingredients: 2 lb beef; 1 egg; 3 tbsp bread crumbs; 3 tbsp parsley; 2 tbsp basil; 2 tbsp chopped onions; 1 garlic clove; 1/4 cup parmsan cheese; 3 tbsp milk; pinch of chili powder; salt and pepper to taste; 56 ounces crushed tomatoes; 2 tbsp chopped onions; 1 garlic clove; pinch of red rushed pepper; 2 tbsp basil; 1 1/2 cups ricotta cheese; 1/2 cup wine; sugar to taste; salt and pepper to taste; 2 lb penne pasta; 1 tsp oregano; 1/4 cup parmesan cheese; 3 cups mozzarella cheese

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Nothing like baked ziti on a cold winter night. Nothing. I always get excited when buying ingredients to make baked ziti. I decided to add some mini meatballs as well because meatballs are delicious and go great with pasta and cheese. I served this with red wine, salad, garlic bread, and lots of parmesan cheese.

Many of my Youtube subscribers requested “porkless meatballs” so these meatballs are beef only. However, if you prefer your meatballs with pork, here is an awesome recipe so that you can adjust this recipe to your liking.

Baked Ziti with Mini Meatballs

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Course: Entree

Cuisine: American, Italian

Keyword: baked ziti, mini meatballs, ziti with meatballs

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: servings

Calories: 687kcal

Author: Julie of CookedbyJulie.com

This classic and delicious baked ziti casserole with mini meatballs is the perfect easy pasta dish.

Ingredients

Meatballs:

2 lb beef
1 egg
3 tbsp bread crumbs
3 tbsp parsley
2 tbsp basil
2 tbsp chopped onions
1 garlic clove
1/4 cup parmsan cheese
3 tbsp milk
pinch of chili powder
salt and pepper to taste

Ricotta and Tomato Sauce:

56 ounces crushed tomatoes
2 tbsp chopped onions
1 garlic clove
pinch of red rushed pepper
2 tbsp basil
1 1/2 cups ricotta cheese
1/2 cup wine
sugar to taste
salt and pepper to taste
2 lb penne pasta
1 tsp oregano
1/4 cup parmesan cheese
3 cups mozzarella cheese

Instructions

In a large bowl, combine the beef, onions, minced garlic, parsley, basil, bread crumbs, egg, milk, parmesan cheese, chili powder, salt, and pepper. Using your hands mix gently, careful not to over mix.
Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium-high heat, working in batches. Brown them on all sides. Each batch should take about 10 minutes.
Remove the meatballs from the skillet and set aside.
Add the onions and cook until translucent.
Stir in the basil, red crushed pepper, fresh garlic, and cook until fragrant.
Add the crushed tomatoes, red wine, sugar, salt, and pepper. Cook for 20 minutes on low heat.
Add basil and ricotta cheese to the crushed tomatoes and cook for an additional 2 minutes.
Add the meatballs and reserve 1 cup of sauce for later.
Stir in the cooked penne pasta.
Check for seasoning.
Place the pasta in a baking dish and stir in some fresh mozzarella cheese.
Ladle the remaining cup of sauce and then top it off with the remaining mozzarella cheese and parmesan cheese.
Bake in a preheated oven at 450 degrees F. For 15-20 minutes or until the cheese is completely melted.
Enjoy!

Video

Nutrition

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