Baked Ziti with Meatballs and Ricotta

Name: Baked Ziti with Meatballs and Ricotta
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8 to 10 servings
Cuisine: ITALIAN
Ingredients: 2 Tbs. olive oil; 1 lb. (500 g) ground meat, such as beef, pork, turkey, or a mixture; 1/2 cup (1 oz./30 g) panko; 1/3 cup (3 fl. oz./80 ml) milk; 2 eggs; 2 Tbs. finely grated Parmesan or pecorino romano cheese; 1 garlic clove, finely chopped; 1 tsp. kosher salt; 1/2 tsp. onion powder; Red pepper flakes or freshly ground black pepper; 2 Tbs. olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp. dried oregano; Red pepper flakes; 1 can (28 oz./875 g) tomato puree; 1 can (15 oz./475 g) diced tomatoes; Kosher salt; 1 lb. (500 g) dried ziti, cooked until al dente and drained; 1/2 lb. (250 g) mozzarella, coarsely grated; 2/3 cup (3 oz./90 g) finely grated Parmesan or pecorino romano cheese; Fresh ricotta, for serving; Thinly sliced fresh basil, for garnish (optional)

Prep Time: 40 minutes

Cook Time: 60 minutes

Servings: 8 to 10

This hearty one-pot dinner by Deb Perelman from Smitten Kitchen is cooked and served right in an enameled cast-iron braiser, making cleanup a breeze. A simply dressed green salad is all you need on the side. It's cozy, reheats well and will feed a crowd.

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Ingredients:

For the meatballs:

2 Tbs. olive oil
1 lb. (500 g) ground meat, such as beef, pork, turkey, or a mixture
1/2 cup (1 oz./30 g) panko
1/3 cup (3 fl. oz./80 ml) milk
2 eggs
2 Tbs. finely grated Parmesan or pecorino romano cheese
1 garlic clove, finely chopped
1 tsp. kosher salt
1/2 tsp. onion powder
Red pepper flakes or freshly ground black pepper

For the sauce:

2 Tbs. olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. dried oregano
Red pepper flakes
1 can (28 oz./875 g) tomato puree
1 can (15 oz./475 g) diced tomatoes
Kosher salt

For assembling:

1 lb. (500 g) dried ziti, cooked until al dente and drained
1/2 lb. (250 g) mozzarella, coarsely grated
2/3 cup (3 oz./90 g) finely grated Parmesan or pecorino romano cheese
Fresh ricotta, for serving
Thinly sliced fresh basil, for garnish (optional)

Directions:

Preheat an oven to 400°F (200°C).

To make the meatballs, grease a braiser with the olive oil. In a large bowl, combine the ground meat, panko, milk, eggs, Parmesan, garlic, salt, onion powder and red pepper flakes to taste. Using a fork or a potato masher, mix gently until just combined. Using wet hands or a 3 Tbs. scoop, form the mixture into 2-inch (5-cm) meatballs. Arrange the meatballs in the braiser. Bake until mostly cooked through, 15 to 18 minutes.

Remove from the oven and reduce the oven temperature to 375°C (190°C). Carefully transfer the meatballs to the inside of the braiser lid or a plate.

To make the sauce, place the braiser base on the stove top over medium-high heat. Add the olive oil and heat for 1 minute. Add the onion, garlic, oregano and red pepper flakes to taste and cook, stirring frequently, until softened, 5 to 8 minutes. Add the tomato puree and diced tomatoes and season with 1 1/2 to 2 tsp. salt. Simmer for 5 minutes.

To assemble, add the meatballs and cooked pasta to the braiser; gently stir to combine. Sprinkle the mixture with the mozzarella and Parmesan and transfer to the oven. Bake until hot and bubbling, about 30 minutes. If desired, place under a preheated broiler until further browned, 1 to 2 minutes, watching it carefully to avoid burning.

Top with dollops of ricotta, sprinkle with basil, and serve hot. Serves 8 to 10.

Recipe courtesy of Deb Perelman, cookbook author and founder of Smitten Kitchen