Cheesy Baked Ziti with Meatballs
It’s got tender, juicy meatballs, rich, velvety marinara, and gooey, melty cheese all baked together into pure, carb-loaded bliss.
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Ingredients
For the meatballs:
- 1/4 1/4 C Italian breadcrumbs
- 2 Tbsp + 2 tsp whole milk
- 1 LB Ground beef
- 1 Egg
- 2 Cloves Garlic
- 1/4 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 C 2 Tbsp parmesan cheese
- Salt + pepper to taste
For the marinara:
- 2 Shallots finely diced
- 3 Cloves Garlic minced
- 2 t Dried Oregano
- 2 t Dried Thyme leaves
- 1 6 oz can tomato paste
- 1/3 C dry red wine
- 1 28 oz can San Marzano whole peeled tomatoes
- 1 T Brown Sugar
- kosher salt and black pepper
For the Pasta Bake:
- 1 LB Ziti
- 8 oz burrata cheese
- Fresh basil for garnish
Instructions
1️⃣ Make the Meatballs:
- In a small bowl, mix the breadcrumbs and milk until a paste forms. Let it sit for 5 minutes.
- Add the egg, garlic, onion powder, salt, parsley, Parmesan, and black pepper to the bowl and mix.
- Gently mix in the ground beef with your hands until just combined—don’t overwork the meat. Form 2 ½ tbsp-sized meatballs.
2️⃣ Cook the Meatballs:
- Heat a large dutch oven over medium heat and add a drizzle of oil.
- Brown the meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
3️⃣ Make the Marinara Sauce:
- In the same skillet, sauté the shallots and spices over medium heat until soft.
- Add the garlic and stir for about 30 seconds.
- Stir in the tomato paste and cook for 1-2 minutes until deep red.
- Deglaze with red wine, scraping up any browned bits.
- Add the tomatoes (crush them up with your spoon), brown sugar, salt, and pepper. Stir and let simmer for 10 minutes.
4️⃣ Assemble & Bake:
- Cook the pasta in salted water until al dente, then drain.
- Toss the pasta in the marinara sauce and add the meatballs back in.
- Top with burrata.
- Bake at 375°F (190°C) for 15-20 minutes, until bubbling.
5️⃣ Serve & Enjoy:
- Garnish with fresh basil and serve warm. Enjoy! 🍝✨
Servings: 6