Name: Baked Ziti with Meatballs Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 and 1/2 lbs. ground pork; 1 and 1/2 lbs. ground beef; 2 cups dried breadcrumbs; 1/2 cup milk; 3 eggs; 1 small onion, chopped; 1 tsp Italian seasoning; 3 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp freshly ground pepper; 2 tsp Worcestershire sauce; 1/2 cup fresh Parmesan cheese, grated; 500g Ziti pasta, cooked and drained; 6 cups (2 jars) marinara sauce; 2 cups mozzarella cheese, shredded; 3 to 4 tbsp fresh chopped parsley (flat leaf Italian or curly); 4 tbsp fresh Parmesan cheese, grated; Olive oil, for brushing the baking sheet and dish

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Introduction

Baked Ziti with Meatballs is a comforting Italian-American classic that combines tender pasta, flavorful homemade meatballs, rich marinara sauce, and gooey melted cheese. It’s perfect for family dinners or gatherings, offering a hearty and satisfying meal everyone will love.

A white rectangular baking dish filled with baked rigatoni pasta covered in melted white cheese that stretches over the top, with visible red tomato sauce mixed in between the pasta. On top, there are several large brown meatballs scattered evenly, sprinkled with chopped green herbs. The pasta is densely packed, and the cheese looks gooey and rich, melting over the textured pasta and sauce below. The dish rests on a white marbled surface with a few pieces of chopped herbs around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 lbs. ground pork
1 and 1/2 lbs. ground beef
2 cups dried breadcrumbs
1/2 cup milk
3 eggs
1 small onion, chopped
1 tsp Italian seasoning
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
1/2 cup fresh Parmesan cheese, grated
500g Ziti pasta, cooked and drained
6 cups (2 jars) marinara sauce
2 cups mozzarella cheese, shredded
3 to 4 tbsp fresh chopped parsley (flat leaf Italian or curly)
4 tbsp fresh Parmesan cheese, grated

Instructions

Step 1: Place ground pork and ground beef in a large mixing bowl.
Step 2: Sprinkle breadcrumbs over the meat, then pour milk on top. Let the milk soak into the breadcrumbs for about two minutes while you chop the onions.
Step 3: Add chopped onion, eggs, Parmesan cheese, Italian seasoning, garlic, salt, pepper, and Worcestershire sauce to the bowl.
Step 4: Mix gently with clean hands or a wooden spoon until all ingredients are combined. Avoid overmixing to keep meatballs tender.
Step 5: Shape the mixture into 2-inch meatballs and place them on a baking sheet lightly brushed with olive oil.
Step 6: Bake meatballs at 425°F for 25 to 30 minutes, turning once halfway through baking.
Step 7: Ensure meatballs are fully cooked and no longer pink inside.
Step 8: Use 24 meatballs for the recipe; store any extras in zip-top bags in the fridge for up to 3 days or freeze for up to 2 months.
Step 9: In a large mixing bowl, combine cooked ziti pasta, 24 meatballs, and marinara sauce. Stir gently to coat everything evenly.
Step 10: Transfer the mixture to a lightly oiled 9×13-inch baking dish.
Step 11: Sprinkle shredded mozzarella cheese evenly over the top.
Step 12: Bake at 375°F for 25 to 30 minutes, until the cheese is melted and sauce is bubbling.
Step 13: Garnish with fresh parsley and freshly grated Parmesan cheese before serving.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the meat mixture.
Use a mix of ground beef and Italian sausage for a richer taste.
If you prefer, substitute ziti with penne or rigatoni pasta.
Make meatballs ahead of time and freeze to save preparation time on busy nights.
Top with fresh basil or oregano if parsley isn’t available.

Storage

Store leftover baked ziti in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15 to 20 minutes. You can also freeze leftovers for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a white baking dish filled with a baked pasta meal featuring three main layers. The bottom layer consists of rigatoni pasta coated in a rich red tomato sauce. On top of the pasta, there is a generous layer of melted white mozzarella cheese that looks soft and gooey. Scattered evenly across the top are brown, juicy meatballs coated in tomato sauce. Bright green chopped parsley is sprinkled over the cheese and meatballs for color contrast. A wooden spoon is scooping some pasta from the side of the dish, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs without eggs?

Yes, you can substitute eggs with a flaxseed or chia seed egg replacement, or use extra milk and breadcrumbs to help bind the meatballs.

Can I use store-bought meatballs instead of homemade?

Absolutely. Store-bought meatballs can save time—just be sure to cook them fully and adjust the baking time if needed when assembling the dish.