+

Baked Ziti with Meatballs

Baked Ziti with Meatballs

Ingredients (15)

  • 12 ounces dried ziti pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon granulated sugar
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 pound fresh Italian sausage, casings removed, sausage meat pinched off in 1-inch pieces
  • 16 ounces whole-milk ricotta
  • 1 large egg
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded fresh mozzarella cheese
Try Amazon Fresh
Nutritional Information
  • Calories475
  • Fat26.72g
  • Saturated fat10.8g
  • Trans fat0.05g
  • Carbs35.82g
  • Fiber2.84g
  • Sugar6.64g
  • Protein23.84g
  • Cholesterol86.15mg
  • Sodium726.34mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

If you can imagine a combination of lasagna and spaghetti and meatballs, it would probably look something like this dish. If you like a bit of a kick, make it with spicy—not sweet—Italian sausage.

Make-ahead note: Prep this recipe through step 6 up to 2 days ahead.

For more baked ziti inspiration, check out our Baked Ziti with Creamy Tomato Sauce, Baked Ziti with Prosciutto, and Baked Radicchio and Mozzarella Pasta.

Tips for Eggs and Meatballs

Instructions

  1. 1Preheat the oven to 375°F. Grease a 2-quart baking dish.
  2. 2Cook the pasta in a large pot of salted water according to package directions.
  3. 3Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook until softened, 5 to 8 minutes. Add 1/4 teaspoon of the the salt, the pepper, dried herbs, sugar, and tomatoes. Reduce heat to low, cover, and simmer at least 20 minutes. Add the drained pasta and toss to coat evenly.
  4. 4Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat. Cook the sausage pieces, stirring very little so they keep their meatball shape, until golden brown and cooked through, about 10 minutes. Transfer to a plate lined with paper towels to drain, then add to the pasta mixture.
  5. 5Mix the ricotta, egg, remaining 3/4 teaspoon of salt, and half of both cheeses.
  6. 6Spread half the pasta mixture into the prepared baking dish. Dollop evenly with the ricotta mixture. Cover with the remaining pasta mixture. Sprinkle evenly with remaining cheeses.
  7. 7Bake until the mixture is bubbling and the cheese is melted, about 30 minutes.
Load Comments

Recommended from Chowhound

Phony Guacamole: Skyrocketing Avocado Prices Have Caused a Frightening New Trend
Food Trends

Phony Guacamole: Skyrocketing Avocado Prices Have Caused a Frightening New Trend

by David Watsky | Avocado prices are on the rise due in part to increased global demand, a reportedly bad growing season...

Peaches, Please: 7 Things to Make with Summer's Perfect Fruit
Recipe Round-Ups

Peaches, Please: 7 Things to Make with Summer's Perfect Fruit

by Leena Trivedi-Grenier and Jen Wheeler | A perfectly ripe peach is the sweet apotheosis of summer. After the seasonal first thrill of eating...

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store
Shop

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store

by Joni Sweet | When the weather’s this hot, do you ever wish you could just eat ice cream all day? Well, here’s a...