Baked Ziti with Meatballs

Tonight I made Baked Ziti with Meatballs, a recipe I took off the Food Network website. Typically I’ll look a recipe to reference, and then add or subtract as I see fit. However, tonight I pretty much followed the recipe with a couple of exceptions. Overall, I liked the recipe, but there was not enough heat. I would definitely use my meatball recipe in lieu of this one, and I’d spice up the sauce I used.

Ingredients

1/4 cup plain dried bread crumbs (I used Italian bread crumbs)

2 large eggs, lightly beaten

2 tablespoons milk

3/4 cup grated Romano

1/4 cup chopped flat-leaf parsley (I used Italian 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 (I used 56 ounces, so 7 cups)

3 cups whole milk ricotta (I used 2 cups of fat free ricotta)

2 cups shredded mozzarella

1/2 cup grated Parmesan

6 tablespoons unsalted butter, cut into 1/4-inch pieces (I didn't actually use the butter)

The oven needs to be set to 350. Combine the bread crumbs, eggs, milk, 1/2 of the romano cheese, parsley, salt and pepper. Mix in the beef. Shape into meatballs. lightly coat with flour. Cook meatballs in an oiled skillet over medium heat.

Boil the pasta and set it aside.

Mix the ricotta with the tomato sauce. Add the meatballs and the ziti. Toss thoroughly. Transfer pasta to baking dish and top with remaining romano, parmesan and mozzarella. Bake for 35-40 minutes or until golden brown.