Meatball Baked Ziti
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Course
Main Course
Meatball Baked Ziti
Description
In Meatball Baked Ziti, ground beef and pork are blended with panko breadcrumbs, egg yolks, minced garlic, and dried herbs to create flavorful meatballs. After browning them in olive oil, red wine is added to develop depth before combining with a jar of marinara sauce and simmering briefly. Cooked ziti pasta is then stirred into the meatball and sauce mixture along with fresh basil and parsley for added brightness. The mixture is spread into a baking dish and topped with fresh burrata cheese torn into pieces, which melts during baking and adds richness with its creamy texture.
This baked ziti offers a satisfying meal with the savory juiciness of meatballs, the chew of pasta, and the soft creaminess of burrata. It works well for family dinners or gatherings where a filling casserole is desired.
To prepare, ensure meatballs are browned well for flavor and that the pasta is cooked al dente so it holds texture after baking. Incorporating fresh herbs before baking adds a fresh aromatic layer to the rich sauce. Baking allows the cheese to soften and meld into the dish.
Ingredients
- 1 pound ziti pasta
- ¾ pound ground beef
- ¾ pound ground pork
- ⅓ cup panko
- 2 egg large yolks
- 3 cloves garlic minced
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon olive oil
- ⅓ cup red wine dry
- 1 (32-ounce) jar marinara sauce
- 3 tablespoons basil chopped, fresh
- 3 tablespoons parsley chopped fresh leaves
- 8 ounces burrata cheese torn into large pieces
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a Dutch oven over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the Dutch oven.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.
- Spread pasta mixture into the prepared baking dish; top with burrata.
- Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.
- Serve immediately.
User Reviews
Overall Rating
4.9
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