| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 45 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup plain dried bread crumbs
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 3/4 cup grated Romano
- 1/4 cup chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1 pound ground beef
- All-purpose flour, for dredging
- 1 pound ziti
- 1/4 cup extra-virgin olive oil
- 5 cups tomato sauce
- 3 cups whole milk ricotta
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 6 tablespoons unsalted butter, cut into 1/4-inch pieces
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
- In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta’s natural starches so that the sauce will cling to the ziti.
- In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
- In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
- In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1213 |
| Total Fat | 72 g |
| Saturated Fat | 35 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 61 g |
| Cholesterol | 265 mg |
| Sodium | 1830 mg |
Reviews
Good starting point. I use what I had on hand. Sweet Italian sausage cooked it ground, mixed it with canned pasta sauce and added onion,garlic and fresh herbs. Red pepper flakes if you like a little kick.
Where’s the garlic? I love garlic in Italian food. It was good but it definitely needed more flavor.
Good, Plus I may make it again, BUT, like others, I did not see the need for all the butter on top. The cheeses can melt and even brown up some, W/O the butter on top.
Warning – I did not actually bake it. My meatballs are great, so no need. Just don’t see the need for butter, at all. The rest sounds decent. If the sauce is too wimpy – add 1/4 – 1/2 tsp cayenne and 2 tsp Italian seasonings to the sauce.
Ridiculicious!
This is good if you translate tomato sauce for a marinara sauce you love. Spot on other measurements. Canned tomato sauce, nope.
This was exquisite. Also decadent, so it’s a once-a-year treat. Made it for Christmas Eve dinner and it was perfect–it’s almost better than lasagna! Despite the sinful ingredients, it tasted light. The meatballs don’t have any secret ingredient, but they were exceptionally tasty! I will definitely make this again, for company!
Take my advice and don’t make it, it’s horrible.
Yep, it’s tasty. .but all that butter is highly unnecessary! Pretty obvious that Giada doesn’t eat her own dishes.
Love it! Best Meatballs. Just like my dad’s. wouldn’t change a thing.