Italian Meatball Bake with Ziti

A comforting and rich pasta bake featuring tender homemade beef and pork meatballs simmered in a robust tomato sauce, then layered with al dente ziti and plenty of gooey melted mozzarella and Parmesan cheese. Perfect for a satisfying family meal and delicious leftovers.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.79/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• classic
• comfort food
• savory
• rich
• bake

Ingredients

• 1 pound ground beef (85/15 lean)
• 0.5 pound ground pork
• 0.5 cup breadcrumbs (plain)
• 1 egg (large)
• 0.25 cup milk
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 0.25 teaspoon red pepper flakes
• 1 can crushed tomatoes (28 ounce)
• 1 cup beef broth
• 0.5 teaspoon dried basil
• 12 ounce ziti pasta
• 2 cup mozzarella cheese (shredded)
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined (do not overmix). Roll the mixture into 1 1/2-inch meatballs (about 18-20 meatballs).
3. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides, working in batches if necessary, about 5-7 minutes. Remove meatballs from the skillet and set aside.
4. In the same skillet, add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes and cook for another 1 minute until fragrant.
5. Stir in the crushed tomatoes, beef broth, 1/2 teaspoon dried basil, and the remaining 1/4 teaspoon dried oregano. Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet. Cover and simmer gently for 15-20 minutes, allowing the flavors to meld.
6. While the sauce is simmering, cook the ziti pasta according to package directions until al dente. Drain well.
7. In the prepared baking dish, spread half of the cooked ziti pasta. Spoon half of the meatball and sauce mixture over the pasta. Top with half of the shredded mozzarella cheese.
8. Repeat with the remaining pasta, sauce, and mozzarella cheese.
9. Bake for 25-30 minutes, or until the cheese is bubbly and lightly browned. Let stand for 5 minutes before serving.
10. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or oven.

Nutrition (per serving)

• Calories: 709
• Protein: 37 g
• Carbohydrates: 59.8 g
• Fat: 34.6 g
• Fiber: 4.1 g
• Sodium: 630 mg
• Saturated Fat: 15 g
• Sugar: 7.2 g
• Cholesterol: 97 mg