Baked Ziti with Mini Meatballs
Pasta and Pizza • Italian
Description
Ziti is a traditional type of pasta from the southern regions of Italy, consisting of wide and fairly long tubes (about 10 inches). Baked ziti is a typical Italian-American dish, and the phrase 'a box of ziti,' used in a popular TV show as a euphemism for a thousand dollars, quickly became part of the vernacular. Recipe adapted from a popular family cookbook.
Ingredients
- Ziti Pasta 15 oz
- Meatballs 20 oz
- Passata Tomato Sauce 30 oz
- Grated Pecorino Pepato Cheese 5 oz
- Fresh basil leaves 6 pieces
- Ricotta cheese 10 oz
- Melted Cheese 10 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring at least 3.5 liters of water to a boil in a large pot. Add salt to taste and add the pasta. Cook, stirring frequently, until al dente, so that the pasta remains slightly firm in the center.
Step 2
Meanwhile, sauté the meatballs in olive oil, adding the passata and basil leaves. Add salt and pepper to taste.
Step 3
Remove the meatballs from the sauce and set aside.
Step 4
Drain the pasta and transfer it to a large bowl.
Step 5
Mix about 2/3 of the sauce with half of the grated cheese.
Step 6
Add the meatballs and mix again.
Step 7
Preheat the oven to 345°F (350 degrees Fahrenheit).
Step 8
Layer half of the pasta in a shallow baking dish with a capacity of about 3 liters. Top with a layer of ricotta, sprinkle with mozzarella and half of the remaining grated cheese. Drizzle with half of the remaining sauce.
Step 9
Add the second half of the pasta and pour the remaining sauce over it. Sprinkle with the remaining grated cheese. Cover the dish with foil. (At this stage, the dish can be refrigerated for a few hours or overnight. Before baking, remove from the refrigerator at least 30 minutes in advance.)
Step 10
Bake the ziti for 45 minutes. Remove the foil and bake for an additional 15 to 30 minutes, or until the dish is hot in the center and the sauce around the edges begins to bubble. Cover and let sit for 15 minutes before serving.
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