Baked Ziti with Meatballs Recipe

Jump to Recipe Print Recipe

Warm & Familiar Baked Ziti with Meatballs Recipe

If comfort food had a homemade hug, it would be this Baked Ziti with Meatballs Recipe. I love how the melding of tender pasta, juicy meatballs, and bubbling cheese creates a familiar feeling that instantly warms the heart and kitchen. You’ll notice how the rich marinara sauce wraps every bite in that classic tomato sweetness, making each forkful pure delight.

Cooking this dish always brings back memories of family gatherings where the table buzzes with laughter, sharing stories over plates of cheesy, saucy ziti. It’s approachable enough for weeknights yet cozy enough for weekend treats—you’re about to discover why it’s a lifelong favorite around here.

Plus, once you get the hang of it, you’ll find how versatile and forgiving this recipe is. Together, we’ll walk through every step with tips so your ziti turns out perfectly baked, with meatballs that are tender inside and delicately browned out.

Ingredient Breakdown

• 1 pound ziti: This tubular pasta carries sauce perfectly, creating pockets of flavor with each bite; swap with penne if needed.
• 1 jar marinara sauce: A ready-made marinara keeps things simple, but homemade sauce amps up freshness and control.
• 1 pound ground beef: Provides rich, meaty depth; you can substitute with ground turkey or pork for a lighter twist.
• 1/2 cup bread crumbs: The secret to tender meatballs—helps bind and keep them moist.
• 1/4 cup Parmesan cheese, grated: Adds a nutty, salty note that elevates the meatballs’ flavor.
• 1/4 cup parsley, chopped: A fresh herbaceous lift that brightens the overall dish.
• 1 egg: Binds the meatball ingredients together ensuring they hold their shape.
• 2 cloves garlic, minced: Garlic introduces warmth and fragrant depth to both meatballs and sauce.
• 1 tsp salt & 1/2 tsp black pepper: Essential seasoning that enhances all flavors without overpowering.
• 2 cups shredded mozzarella cheese: This melty, gooey topping brings the dish together with dreamy texture and mild richness.

Before You Start

Prepping ahead truly makes a difference here. Before you dive in, gather and measure all ingredients—that mise en place step saves time and keeps you grounded during cooking. Also, preheat your oven to 375°F (190°C) so it’s ready when your ziti assembly is done, ensuring you don’t lose that fresh warmth when baking.

How to Make Baked Ziti with Meatballs Recipe

1. Preheat your oven to 375°F (190°C). This ensures the dish bakes evenly, giving you that perfect melty cheese crust.
2. Cook the ziti just until al dente according to package directions. Don’t overcook here—the pasta should have a light bite to hold up well during baking.
3. Drain the pasta and set aside to cool slightly. This prevents it from becoming mushy when mixed with the sauce.
4. Mix the meatball ingredients: In a large bowl, combine ground beef, bread crumbs, Parmesan, parsley, egg, minced garlic, salt, and black pepper. Stir gently until just combined—overmixing can make meatballs tough.
5. Shape your meatballs about 1 inch in diameter. I like this size because they cook quickly and stay tender in the final bake.
6. Heat a drizzle of oil in a skillet over medium heat, then brown the meatballs on all sides. You’re aiming for a golden crust that locks in juices, which adds flavor and texture.
7. Prepare the baking dish: Pour marinara sauce evenly to coat the bottom. Add the cooked ziti and nicely browned meatballs. Gently fold to combine so every bite gets saucy, while keeping those meatballs intact.
🎯

Cook Like a Pro

Smart technique, timing cues, and flavor balance notes so your Baked Ziti with Meatballs Recipe turns out just right, every time.

8. Sprinkle the shredded mozzarella cheese generously on top. The cheese melts into a velvety, golden blanket that makes this dish so irresistible.
9. Bake uncovered for 20-25 minutes, until the cheese is bubbly and lightly browned at the edges. You’ll notice a fragrant steam rising—like a warm kitchen hug.
10. Let it rest for a few minutes after baking. This helps the sauce settle slightly and makes serving easier, with perfect portion control.

Flavor Variations for Baked Ziti with Meatballs Recipe

• Spicy kick: Add red pepper flakes to the meatball mix or swirl in a spicy marinara for some heat.
• Veggie boost: Toss in sautéed mushrooms, bell peppers, or spinach into the sauce to sneak in extra nutrition and color.
• Three-cheese blend: Mix mozzarella with provolone and ricotta for a creamier, richer finish on top.
• Herby twist: Swap parsley for fresh basil or oregano to highlight different fresh notes.
• Sweet & savory: Stir a little caramelized onion or sun-dried tomatoes into the sauce for deeper complexity.
• Gluten-free option: Replace ziti with gluten-free pasta and use gluten-free bread crumbs in the meatballs.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors develop beautifully overnight.
• Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently in the oven at 350°F (175°C) covered with foil to keep moisture, about 15-20 minutes, or microwave in 1-minute bursts stirring to avoid drying out.
• Texture note: Pasta may soften more after freezing; to keep some bite, slightly undercook the pasta before assembling.

Baked Ziti with Meatballs Recipe FAQs

• Can I make the meatballs ahead? Absolutely! You can prepare and brown meatballs a day ahead, then refrigerate until ready to bake.
• What if I don’t have ziti? Penne, rigatoni, or even macaroni work well as substitutes for this recipe.
• How do I make it vegetarian? Use plant-based meatballs or roasted vegetables in place of meatballs and select your favorite marinara sauce.
• Can I skip browning the meatballs? You can, but browning adds flavor and locks in juices, so it’s worth the extra step.
• Is it possible to use homemade tomato sauce? Of course! Homemade sauce will bring your dish to the next level with fresher, more natural flavors.

Print