Easy Italian Comforting Baked Ziti with Meatballs and Three Cheeses
If you’re craving a warm, hearty Italian dinner, this baked ziti with mini meatballs and three cheeses is the ultimate comfort food — tender pasta, cheesy goodness, and rich tomato sauce all baked together.
Equipment
- large bowl
- baking sheet lined with parchment paper
- large skillet
- large pot
- 9×13-inch baking dish greased
Ingredients
- 0.5 lb ground chuck
- 0.5 lb ground pork (or turkey for a lighter option)
- 2 large eggs
- 0.5 cup Italian seasoned breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 0.25 cup grated Pecorino Romano cheese
- to taste Kosher salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 56 oz crushed plum tomatoes (2 cans 28 oz each)
- 0.5 tsp crushed red pepper flakes (optional)
- to taste Salt and pepper
- 1 lb ziti pasta
- 1 lb ricotta cheese
- 0.75–1 lb shredded mozzarella cheese
- 0.25 cup additional grated Pecorino Romano
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground meats, eggs, breadcrumbs, garlic, parsley, Pecorino Romano, salt, and pepper.
- Mix gently until just combined to avoid tough meatballs.
- Roll the mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper.
- Bake for 12–15 minutes, until cooked through and lightly browned.
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until translucent, about 3–4 minutes, then add garlic and cook 1 more minute.
- Stir in crushed tomatoes and red pepper flakes. Season with salt and pepper.
- Simmer for 20–25 minutes, stirring occasionally, until slightly thickened.
- Bring a large pot of salted water to a boil. Cook ziti until just under al dente, then drain and set aside.
- In a large mixing bowl, combine cooked pasta, half of the tomato sauce, ricotta, and half of the shredded mozzarella.
- Gently fold in the baked meatballs.
- Transfer mixture to a greased 9x13-inch baking dish. Pour remaining sauce over the top and sprinkle with remaining mozzarella and Pecorino Romano.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden. Let cool 5 minutes before serving.
Notes
Make ahead for convenience, customize with different meats or vegetables, and reheat leftovers covered to maintain moisture. Experiment with cheese or herbs for extra flavor.
Nutrition
Calories: 480kcalCarbohydrates: 42gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 760mgPotassium: 900mgFiber: 4gSugar: 8gVitamin A: 1200IUVitamin C: 12mgCalcium: 300mgIron: 4mg
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