Baked ziti with meatballs is the pinnacle of Italian-American comfort food. Our version elevates this timeless classic with handcrafted meatballs, slow-simmered marinara, and a perfect balance of creamy cheese and pasta. This detailed guide walks you through creating the most flavorful, oven-baked ziti with meatballs for unforgettable weeknight dinners or crowd-pleasing gatherings.
Why Our Baked Ziti with Meatballs Recipe Stands Out
Our baked ziti uses a from-scratch meatball recipe, layered with robust homemade marinara and a trio of cheeses—ricotta, mozzarella, and Parmesan. Unlike most one-pan shortcuts, this version layers ingredients for deep, complex flavor and an indulgent texture.
Ingredients – High Quality for Richer Flavor
For the Meatballs (Makes ~20 1.5-inch meatballs)
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 1 cup fresh breadcrumbs (from day-old bread)
- ½ cup whole milk
- ¼ cup finely grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 large egg
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Marinara Sauce
- 2 tbsp olive oil
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed San Marzano tomatoes
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
For the Ziti Layers
- 1 lb ziti pasta
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- 1 egg (for ricotta mixture)
- 2 tbsp fresh parsley
- Olive oil for greasing
Step-by-Step Instructions to Build the Ultimate Baked Ziti
1. Make the Meatballs
- In a large mixing bowl, combine breadcrumbs and milk. Let soak for 5 minutes.
- Add ground beef, pork, Parmesan, garlic, parsley, egg, salt, and pepper.
- Mix gently by hand until just combined. Avoid overmixing.
- Roll into 1.5-inch balls and place on a parchment-lined sheet.
- Bake at 400°F (200°C) for 15–18 minutes or until golden and cooked through.
2. Prepare the Marinara Sauce
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Sauté onion until translucent (5–7 minutes), then add garlic and cook 1 minute.
- Add crushed tomatoes, oregano, and red pepper flakes. Simmer uncovered for 20–25 minutes until slightly thickened.
- Season with salt, pepper, and optional fresh basil.
3. Cook the Ziti
- Boil pasta in salted water until al dente (1 minute less than package instructions).
- Drain and toss with 1 cup of marinara to prevent sticking.
4. Mix the Ricotta Filling
- In a medium bowl, combine ricotta, egg, parsley, ¼ cup Parmesan, and a pinch of salt.
5. Assemble the Baked Ziti
Use a 9×13-inch baking dish:
- Lightly grease the dish with olive oil.
- Spread a thin layer of marinara on the bottom.
- Layer half the pasta, followed by dollops of ricotta mixture, half the meatballs, a handful of mozzarella, and more marinara.
- Repeat with remaining pasta, ricotta, meatballs, sauce, and top with mozzarella and remaining Parmesan.
6. Bake to Perfection
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Remove foil and bake an additional 15 minutes, or until cheese is bubbly and golden.
- Let rest 10–15 minutes before serving for perfect slicing.
Serving Suggestions
- Bread: Garlic knots or rustic sourdough.
- Salad: Arugula with lemon vinaigrette or classic Caesar.
- Wine Pairing: Chianti, Montepulciano, or a bold Zinfandel.
Storage and Reheating
- Refrigerator: Store tightly covered for up to 4 days.
- Freezer: Wrap cooled ziti in foil and freeze for up to 3 months.
- Reheating: Bake from frozen at 350°F (175°C) for 1 hour, or microwave individual portions.
Variations and Additions
- Spicy Kick: Add ½ tsp Calabrian chili paste to the marinara.
- Vegetable Additions: Mix sautéed mushrooms, zucchini, or spinach into the sauce or cheese layer.
- Cheese Upgrade: Swap in fontina or provolone for mozzarella for a nuttier flavor.
What is the best meat for meatballs in baked ziti?
A mix of ground beef and pork offers optimal flavor and moisture, ensuring tender, juicy meatballs.
Can I use store-bought meatballs?
Yes, but homemade meatballs elevate the dish with fresher taste and texture. If using pre-made, sear or bake them before layering.
How do I keep baked ziti from drying out?
Use extra sauce and bake covered for the first portion of cook time. Don’t overbake, and allow resting time before serving.
Can I make baked ziti ahead of time?
Yes. Assemble, cover, and refrigerate for up to 24 hours. Bake slightly longer if starting from cold.
What cheese is best for baked ziti?
A combination of ricotta (for creaminess), mozzarella (for melt), and Parmesan (for sharpness) creates the best balance.
Conclusion
This baked ziti with homemade meatballs delivers bold flavor, rich texture, and unforgettable comfort in every bite. Whether for a family dinner or a special gathering, it’s a guaranteed crowd-pleaser. Save or pin this recipe for the next time you’re craving something hearty, cheesy, and soul-satisfying.