Meatball Baked Ziti

A hearty comfort food dish combining tender meatballs with perfectly cooked ziti pasta in a rich, cheesy sauce that brings the whole family to the table.

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Prep Time 15

Cook Time 35

Servings: 8

Calories: 485

Ingredients Method Notes

Ingredients

For the dish

1 pound ziti pasta
24 frozen meatballs (or homemade)
3 cups marinara sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
1 teaspoon garlic powder
Salt and pepper to taste

Method

Prepare the Base

Preheat your oven to 375°F and cook the ziti pasta according to package directions until just al dente - it should still have a slight bite since it'll continue cooking in the oven.

Warm the Meatballs

If using frozen meatballs, heat them in the microwave for 2-3 minutes or until warmed through. For homemade meatballs, brown them in a large skillet over medium heat.

Create the Cheese Mixture

In a large bowl, combine ricotta cheese, egg, garlic powder, fresh basil, and half the mozzarella. Mix until smooth and creamy.

Layer and Combine

In a greased 9x13 baking dish, layer half the cooked pasta, all the cheese mixture, meatballs, and remaining pasta. Pour marinara sauce evenly over everything, ensuring it reaches the corners. Top with remaining mozzarella and Parmesan cheese.

Bake to Perfection

Cover with foil and bake for 20 minutes. Remove foil and continue baking 10-15 minutes until the cheese is golden and bubbling at the edges. Let it rest for 5 minutes before serving.

Notes

Perfect for meal prep - assemble in the morning and pop in the oven when you get home. Don't overcook the pasta initially as it becomes mushy during baking. Always let the dish rest for 5 minutes before serving to prevent a molten cheese disaster. Refrigerate leftovers up to 4 days or freeze for up to 3 months. Can be assembled up to 24 hours ahead and refrigerated.