Baked Ziti and Meatballs

baked ziti

Homemade meatballs make this Baked Ziti a crowd pleaser.

Baked Ziti and Meatballs
Makes 6 servings
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  1. 1 pound lean ground beef
  2. ½ cup panko (Japanese bread crumbs)
  3. ½ cup grated Parmesan cheese
  4. ¼ cup chopped fresh parsley
  5. ¼ cup whole milk
  6. 2 large eggs
  7. 1 tablespoon minced garlic
  8. 2 teaspoons kosher salt
  9. ¼ teaspoon ground black pepper
  10. 2 tablespoons olive oil
  1. 2 tablespoons olive oil
  2. 3 cloves garlic, thinly sliced
  3. ¼ teaspoon crushed red pepper
  4. ¾ cup dry white wine
  5. 2 (28-ounce) cans crushed tomatoes
  6. 2 sprigs fresh basil
  7. 1 teaspoon kosher salt
  8. ½ teaspoon sugar
  9. 1 pound ziti pasta, cooked according to package directions
  10. 3 cups sliced low-moisture mozzarella, divided
  11. ½ cup whole-milk ricotta cheese
  12. ½ cup grated Parmesan cheese
  1. For meatballs: In a large bowl, stir together beef, bread crumbs, Parmesan, parsley, milk, eggs, garlic, salt, and pepper. Shape beef mixture into 12 balls.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add meatballs to skillet; cook, turning occasionally, until browned, 15 to 18 minutes. Remove meatballs from skillet; set aside.
  3. Preheat oven to 425°. For sauce: In same skillet, heat oil over medium-high heat. Add garlic and red pepper; cook for 1 minute. Add wine. Bring to a boil; cook until reduced by half, about 5 minutes. Stir in tomatoes, basil, salt, and sugar. Bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Discard basil.
  4. Stir in cooked pasta, 1½ cups mozzarella, and cooked meatballs. Top with remaining 1½ cups mozzarella, ricotta, and Parmesan.
  5. Bake until cheese is melted, about 20 minutes.
Taste of the South

 Find more great recipes like this one in Southern Cast Iron’s Winter 2017 issue!


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