Baked Ziti With Meatballs Recipes

BAKED ZITI WITH MEATBALLS

Steps:

• Preheat oven to 450°F. Coat a 13- x 9-inch baking dish with cooking spray. Line a large rimmed baking sheet with aluminum foil, and place baking dish on prepared baking sheet. Stir together pasta, marinara sauce, meatballs, mushrooms, spinach, pepperoni, and orange juice in baking dish.
• Bake in preheated oven 10 minutes. Sprinkle with cheese, and continue baking until cheese is melted and pasta is thoroughly heated, about 10 minutes. Garnish with basil.

MEATBALL BAKED ZITI

Steps:

• 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 large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet. Stir in wine, scraping any browned bits from the bottom of the skillet. 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.

BAKED ZITI WITH TURKEY MEATBALLS

Steps:

• In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
• In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
• Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
• Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
• In a small bowl, toss together mozzarella and Romano cheese.
• Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

BAKED ZITI AND MEATBALL CASSEROLE

Steps:

• In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot.
• Meanwhile, in 3-quart saucepan, heat tomato sauce, covered, until hot over medium-low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent sorching). Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
• In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
• Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow casserole or 13-inch by 9-inch glass baking dish, spoon half the pasta mixture, top with all the sliced meatballs. Drop ricotta-cheese mixture by spoonfuls evenly over meatball layer. Spoon remaining pasta mixture over ricotta-cheese layer, then spoon remaining 1 cup sauce over pasta. Sprinkle with shredded mozzarella cheese.
• Bake, uncovered, 60 minutes or until very hot and cheese browns slightly.

BAKED ZITI WITH MINI MEATBALLS

Steps:

• .1. Cook ziti until al dente and then rinse to cool and set aside.
• 2. Mix ground meat, onion, bread crumbs, 1 tsp garlic salt, 1/4 tsp pepper, 1 egg and 1/2 tsp basil. Form into small meatballs ( a little less than a walnut). Then cook the meatballs in the olive oil until the meatballs are browned and cooked through. Drain off the fat then set aside.
• 3. Mix the ricotta, 1 tsp garlic salt, 1/2 tsp basil, 1/2 tsp parsley, 1/4 tsp pepper, 1/2 of mozzarella and 1 egg together. Set aside. Then mix the ricotta mixture with the ziti and set aside again.
• 4. Mix the jar of pasta sauce and the basil crushed tomatoes together then set aside.
• 5. Preheat oven to 350 degrees F.
• 6. Assemble: 1/3 of the sauce- followed by 1/2 of the ziti/ricotta/mozzarella-followed by the meatballs- then -- 1/3 sauce - followed by the rest of the ziti/ricotta/mozzarella mix- followed by the last 1/3 of the sauce followed by the rest of the mozzarella and sprinkled with the parmesan cheese.
• 7. Bake, loosely covered with foil for 30 minutes. Remove foil and bake for another 20-30 minutes. Let sit at least 10 minutes before serving.

BAKED ZITI WITH TURKEY MEATBALLS

Steps:

• Make meatballs:
• In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.
• Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.
• In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
• Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.
• Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.