Baked Ziti With Meatballs Recipes

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BAKED ZITI WITH TURKEY MEATBALLS



Baked Ziti with Turkey Meatballs image

Turkey soup is not enough. Something different for that leftover turkey.

Provided by Ann

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Yield 8

Number Of Ingredients 15

1 pound ground turkey
1 clove garlic, minced
¾ cup fresh bread crumbs
½ cup finely diced onion
3 tablespoons chopped, toasted pine nuts
½ cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 ½ cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese

Steps:

  • In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
  • In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
  • Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
  • Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
  • In a small bowl, toss together mozzarella and Romano cheese.
  • Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 66.2 g, Cholesterol 122.1 mg, Fat 29.8 g, Fiber 5.4 g, Protein 40.4 g, SaturatedFat 11.8 g, Sodium 1795 mg, Sugar 10.6 g

BAKED ZITI WITH MINI MEATBALLS



Baked Ziti With Mini Meatballs image

This is another baked ziti recipe. If available, use authentic Italian brands of sauce and crushed tomatoes. The italian brands of canned tomatoes are all 28 oz--just use a bit less. When forming the meatballs, test for consistency: the meatball should hold together well. If too soft then add some bread crumbs. If too stiff then add a bit of water. I use a lasagna pan for this ( spray with non-stick spray for easiest cleanup)

Provided by petlover

Categories     Penne

Time 1h30m

Yield 1 ziti, 8-10 serving(s)

Number Of Ingredients 15

1 lb ziti pasta
1 (26 ounce) jar pasta sauce
15 ounces crushed tomatoes with basil
1 (15 ounce) container part-skim ricotta cheese
12 ounces part-skim mozzarella cheese, shredded
2 large eggs
1/2 lb lean ground meat
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup Italian seasoned breadcrumbs
2 teaspoons garlic salt
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon pepper
2 tablespoons parmesan cheese

Steps:

  • .1. Cook ziti until al dente and then rinse to cool and set aside.
  • 2. Mix ground meat, onion, bread crumbs, 1 tsp garlic salt, 1/4 tsp pepper, 1 egg and 1/2 tsp basil. Form into small meatballs ( a little less than a walnut). Then cook the meatballs in the olive oil until the meatballs are browned and cooked through. Drain off the fat then set aside.
  • 3. Mix the ricotta, 1 tsp garlic salt, 1/2 tsp basil, 1/2 tsp parsley, 1/4 tsp pepper, 1/2 of mozzarella and 1 egg together. Set aside. Then mix the ricotta mixture with the ziti and set aside again.
  • 4. Mix the jar of pasta sauce and the basil crushed tomatoes together then set aside.
  • 5. Preheat oven to 350 degrees F.
  • 6. Assemble: 1/3 of the sauce- followed by 1/2 of the ziti/ricotta/mozzarella-followed by the meatballs- then -- 1/3 sauce - followed by the rest of the ziti/ricotta/mozzarella mix- followed by the last 1/3 of the sauce followed by the rest of the mozzarella and sprinkled with the parmesan cheese.
  • 7. Bake, loosely covered with foil for 30 minutes. Remove foil and bake for another 20-30 minutes. Let sit at least 10 minutes before serving.

MEATBALL BAKED ZITI



Meatball Baked Ziti image

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 15

1 pound ziti pasta
3/4 pound ground beef
3/4 pound ground pork
1/3 cup Panko
2 large egg yolks
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1/3 cup dry red wine
1 (32-ounce) jar marinara sauce
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley leaves
8 ounces burrata cheese, torn into large pieces

Steps:

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley. Spread pasta mixture into the prepared baking dish; top with burrata. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes. Serve immediately.

BAKED ZITI WITH MEATBALLS



Baked Ziti with Meatballs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

  • 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.

BAKED ZITI WITH TURKEY MEATBALLS



Baked Ziti with Turkey Meatballs image

Categories     Pasta     turkey     Bake     Kid-Friendly     Mozzarella     Ricotta     Winter     Parsley     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 16

For meatballs
1 pound ground turkey
1 large garlic clove, minced
3/4 cup fresh bread crumbs
1/2 cup finely chopped onion
3 tablespoons pine nuts, toasted, cooled, and chopped
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
1 large egg, beaten lightly
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
1 pound ziti or penne
1 1/2 cups coarsely grated mozzarella cheese (about 6 ounces)
1 cup freshly grated Romano cheese (about 3 ounces)
about 6 cups winter tomato sauce
a 15-ounce container ricotta cheese

Steps:

  • Make meatballs:
  • In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.
  • Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.
  • In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
  • Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.
  • Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.

BAKED ZITI AND MEATBALL CASSEROLE



Baked Ziti and Meatball Casserole image

Great recipe fo serve a bunch. If you have meatballs and tomato sauce Recipe #240802 waiting for you in the freezer;it is fast to prepare.

Provided by Sageca

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package ziti pasta, substitute penne pasta
4 cups tomato sauce
1 large egg
1 (15 ounce) container part-skim ricotta cheese
2 tablespoons parmesan cheese, grated
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon . fresh coarse ground black pepper
12 lean meatballs, thawed and sliced
1 cup part-skim mozzarella cheese, shredded

Steps:

  • In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot.
  • Meanwhile, in 3-quart saucepan, heat tomato sauce, covered, until hot over medium-low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent sorching). Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
  • In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
  • Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow casserole or 13-inch by 9-inch glass baking dish, spoon half the pasta mixture, top with all the sliced meatballs. Drop ricotta-cheese mixture by spoonfuls evenly over meatball layer. Spoon remaining pasta mixture over ricotta-cheese layer, then spoon remaining 1 cup sauce over pasta. Sprinkle with shredded mozzarella cheese.
  • Bake, uncovered, 60 minutes or until very hot and cheese browns slightly.

Nutrition Facts : Calories 415.4, Fat 11.1, SaturatedFat 6.2, Cholesterol 63.1, Sodium 1064.2, Carbohydrate 55.4, Fiber 3.7, Sugar 6.8, Protein 23.6

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