Easy Baked Ziti with Meatballs : Family Dinner Ready in 45 Minutes

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Gather the family for a classic Italian-American comfort dish that’s perfect for any night of the week! This baked ziti with meatballs is loaded with tender pasta, savory homemade meatballs, melty cheese, and delectable tomato sauce. Whether you’re searching for healthy dinner ideas, cheap dinners for a family, or just a cozy supper dish, this recipe ticks every box.

Why You’ll Love This Recipe

• Quick prep and bake: ready in under an hour!
• Kid-friendly and great for picky eaters.
• Perfect for meal prep or feeding a crowd.
• Uses pantry staples and approachable ingredients.
• Easily adaptable to gluten-free or vegetarian needs.

Equipment List (with affiliate links)

To make the process streamlined and easy, here’s what you’ll need:

• Baking dish: oven
• Pots and pans: frying pans, pots
• Cutting board & chef’s knives: cutting board, chef’s knives
• Mixing bowls: mixing bowls
• Measuring set: measuring cups and spoons
• Colander: colander strainer basket
• Kitchen utensils: kitchen utensils
• Baking sheet: baking sheets
• Garlic press (optional): garlic press

Ingredients Table

Step-by-Step Instructions

1. Making the Meatballs

• Preheat the oven to 375°F and line a baking sheet with parchment (baking sheets).
• Mix ground chuck, ground pork, eggs, parsley, breadcrumbs, garlic, Pecorino Romano, and salt in a bowl (mixing bowls).
• Form tiny meatballs (about 1/2 to 3/4 inch diameter) and arrange on baking sheet.
• Bake until meatballs reach an internal temp of 165°F (about 15–20 min).

2. Preparing the Sauce

• Sauté onion in olive oil over medium heat (use a sturdy frying pan).
• Add sliced garlic; cook until fragrant.
• Sprinkle in the red pepper flakes; stir for 30 seconds.
• Add plum tomatoes and bring to a simmer.
• Season with salt and pepper; reduce heat and let simmer.

3. Assembling the Ziti

• Cook ziti pasta until just shy of al dente (about 2 minutes less) and drain (colander).
• Spread a thin layer of sauce in a 9×13 baking dish (oven).
• In a large bowl, mix sauce, pasta, meatballs, ricotta, Pecorino Romano, and most of the mozzarella.
• Add all to prepared baking dish; top with more sauce and remaining mozzarella.
• Bake for 20–25 minutes, broil for extra color if desired, and let cool 10 minutes before serving.

Pro Tips for Best Results

• Use high-quality cheese for richer flavor.
• Double the meatballs and freeze half for future meals.
• Substitute part-skim ricotta for a lighter version.

Frequently Asked Questions

Can I make this ahead?

Absolutely! Assemble ahead and refrigerate; bake when ready to serve.

What’s the best pasta for baked ziti?

Ziti, penne, or rigatoni all work well choose your favorite.

Can I freeze leftovers?

Yes, portion into freezer-safe containers for up to 3 months.

Is this recipe kid-friendly?

Definitely! The mild flavors and cheesy texture make it a hit with children.

Easy Baked Ziti with Meatballs : Family Dinner Ready in 45 Minutes

Print Recipe

Classic Italian-American baked ziti layered with tender homemade tiny meatballs, creamy ricotta, stretchy mozzarella, and rich homemade tomato sauce. Perfect family dinner that’s kid-friendly, easy for weeknights, and great for feeding a crowd. Ready in under an hour with simple pantry ingredients.

• Author: Marie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Dinner, Main Course, Pasta
• Method: Baking, Stovetop
• Cuisine: Italian-American

Ingredients

For the tiny meatballs:

• 1/2 pound ground chuck

• 1/2 pound ground pork

• 2 large eggs

• 1/4 cup minced flat leaf Italian parsley

• 3/4 teaspoon kosher salt

• 1/2 cup Italian seasoned breadcrumbs

• 3 cloves garlic, minced

• 1/2 cup grated Pecorino Romano

For the sauce:

• 1/4 cup olive oil

• 1 medium onion, diced

• 4 cloves garlic, sliced

• 1/4 teaspoon crushed hot red pepper flakes (optional)

• 2 28-ounce cans plum tomatoes, hand crushed or blender pulsed

• Salt and pepper to taste

Remaining ingredients:

• 1 pound ziti (or penne, rigatoni, etc)

• 1 pound shredded mozzarella, divided

• 1 pound ricotta

• 1/2 cup grated Pecorino Romano

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Instructions

1. 1. Preheat oven to 375°F and set rack to middle level.

2. 2. In a large bowl mix together all meatball ingredients. Form tiny meatballs about 1/2 to 3/4-inch in diameter.

3. 3. Place meatballs on parchment paper lined baking sheet and bake until they reach 165°F internal temp (about 15-20 minutes).

4. 4. While meatballs bake, start the sauce: In large pan saute onion in olive oil for 4 minutes over medium heat until translucent.

5. 5. Add sliced garlic and cook 2 more minutes until fragrant. Add hot red pepper flakes and cook 30 seconds.

6. 6. Add plum tomatoes, bring to simmer. Season with salt and pepper to taste. Let sauce simmer on low.

7. 7. Bring large pot of salted water to boil. Cook ziti until 2 minutes less than al dente. Drain.

8. 8. Prepare 9×13 baking dish with 1/4 inch layer of sauce on bottom.

9. 9. In large bowl combine 4 cups sauce, cooked pasta, baked meatballs, ricotta, 1/2 cup Pecorino Romano, and 3/4 of shredded mozzarella. Mix well.

10. 10. Pour into baking dish. Top with thin layer of remaining sauce and rest of mozzarella.

11. 11. Bake 20-25 minutes until browned on top. Broil 1-2 minutes for extra color (watch carefully!).

12. 12. Let rest 10 minutes before serving so pasta settles.

Notes

Pro Tips:

• Make double batch of meatballs and freeze half for future recipes

• Use part-skim ricotta and mozzarella for lighter version

• Substitute gluten-free pasta if needed

• Leftovers freeze beautifully for up to 3 months

• Add fresh basil when serving for extra flavor

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