Meatball Baked Ziti
damndelicious.net
damndelicious.net
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Ingredients

  • 1 pound ziti pasta
  • 13/4 pound ground beef
  • 13/4 pound ground pork
  • 11/3 cup Panko
  • 12 large egg yolks
  • 13 cloves garlic, minced
  • 11/2 teaspoon dried basil
  • 11/2 teaspoon dried oregano
  • 1 Kosher salt and freshly ground black pepper, to taste
  • 11 tablespoon olive oil
  • 11/3 cup dry red wine
  • 11 (32-ounce) jar marinara sauce
  • 13 tablespoons chopped fresh basil
  • 13 tablespoons chopped fresh parsley leaves
  • 18 ounces burrata cheese, torn into large pieces
  • 11 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 piecesPreheat 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. 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.

Instructions

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