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Meatball Baked Ziti
Rachel Kim

Meatball Baked Ziti

Frozen cooked meatballs make ziti possible without a skillet detour, and they season the tomato sauce as they heat. Give them space instead of piling every meatball in the middle. The pasta needs a firm foil seal first, while the ricotta and mozzarella belong in the uncovered finish.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry ziti pasta
  • 18 oz frozen fully cooked Italian meatballs
  • 1 can 28 oz crushed tomatoes
  • 2 1/4 cups low-sodium beef broth
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 3/4 cup whole-milk ricotta cheese
  • 1 1/2 cups shredded low-moisture mozzarella cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Add the ziti, frozen meatballs, crushed tomatoes, broth, basil and salt to the dish and stir until the pasta is submerged.
  3. Cover tightly with foil and bake for 45 minutes.
  4. Stir and test a center noodle; if it has a hard core, add 1/4 cup hot water, cover again and bake for 5 to 10 minutes more.
  5. Dollop ricotta across the tender pasta, scatter mozzarella over it and bake uncovered for 10 minutes.
  6. Rest for 10 minutes, until the tomato sauce is thick enough to hold a scoop.