Meatball Baked Ziti
Tender mini meatballs folded through a cheesy ziti bake
Bite-size beef-and-pork meatballs baked into ziti with marinara, ricotta, and mozzarella — a Sunday-supper casserole that eats like meatballs and pasta in one dish.
How it layers, top to bottom
Photography to come
- Browned mozzarellaUncovered, until it blisters
- Ziti + sauceUndercooked by two minutes
- Ricotta, egg, ParmigianoSet, so it slices clean
- Ziti + sauceGenerous — it drinks liquid
- Sauce, on the baseSo nothing catches
Bake at 375°F (190°C) until the centre reaches 165°F (74°C).
Rolling small meatballs instead of crumbling ground meat gives this bake distinct, tender bites and a different texture from a meat-sauce ziti. The meatballs are browned, then finished in the oven inside the pasta so they stay moist.
Ingredients
Ingredients now scaled for 10 servings.
Equipment
- 9×13-inch baking dish
- Large skillet
- Large pot
Directions
- 1
Heat oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- 2
Combine the beef, pork, panko, egg, Parmesan, garlic, and parsley; roll into roughly 1-inch meatballs.
Look for: Mixture should just hold together without being packed tight.
- 3
Brown the meatballs in a skillet over medium-high heat, turning until seared on all sides. They finish cooking in the oven.
⏲ Sear meatballs: ~8 min
Look for: Deeply browned outside; still soft inside.
Food safety: Meatballs must reach 160°F (71°C) after baking.
- 4
Boil the ziti two minutes short of the package's al dente time; drain and toss with two-thirds of the marinara.
⏲ Undercook pasta: ~8 min
Look for: Firm with a chalky center.
- 5
Spread a thin layer of sauce in a greased dish. Add half the pasta, dollop the ricotta across, and nestle in the meatballs.
- 6
Top with the remaining pasta and marinara, then the mozzarella.
- 7
Bake covered 20 minutes, then uncovered 20–25 minutes until the cheese browns and the meatballs are cooked through.
⏲ Bake: ~45 min
Look for: Center bubbling; meatballs reach 160°F (71°C).
Food safety: Reheat leftovers to 165°F (74°C).
- 8
Rest 10 minutes so the layers set before serving.
⏲ Rest: ~10 min
Troubleshooting & common mistakes
- Packing the meatballs too tightly, which makes them dense.
- Fully cooking the pasta before baking.
Make-ahead, storage & reheating
- Make ahead
- Roll and sear the meatballs a day ahead; assemble cold and add 10–15 minutes to the covered bake.
- Storage
- Refrigerate up to 4 days.
- Freezer
- Freeze baked or unbaked up to 2 months; thaw overnight before reheating to 165°F (74°C).
- Reheating
- Reheat portions covered at 350°F (175°C) until steaming.
Recipe notes
- A 50/50 beef-and-pork blend keeps the meatballs tender; all-beef works but is firmer.
FAQ
- Can I use store-bought frozen meatballs?
- Yes — thaw them and skip the searing step; add them straight to the assembly.
- Beef only?
- Use 1¼ lb ground beef in place of the beef-and-pork blend; the texture will be slightly firmer.
Nutrition (estimate)
Per 1 of 10 servings: ~560 kcal, 31 g protein, 44 g carbs, 28 g fat.
Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.
Pantry · shelf-stable
Stock the pantry
Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.
Equipment · specification-based picks
Equipment for this recipe
Recommendations, not ingredients — chosen on documented specs, not hands-on testing. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.
A deep 9×13 gives baked ziti room for a real cheese layer without overflowing, and glazed ceramic holds heat evenly for browned edges. It goes straight from oven to table.
- Depth:
- ~2.5–3 in (room for a proper cheese top)
- Material:
- Glazed ceramic / stoneware
- Oven-safe:
- Typically to 450–500°F (check the maker)
Best for: A single generous 1-lb batch that goes oven-to-table.
Skip if: Stovetop steps — ceramic is oven/broiler only.
The deep 9×13 dish that holds the meatballs and pasta