Explore Main Courses Noodle and Pasta Recipes

Meatball and Spinach Baked Ziti

The oven is filled with cheese, pastry and soft meatballs, so every dish is guaranteed to be wiped clean.


INGREDIENTS

Cooking spray, for baking dish

  • 2 c. ziti
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground round
  • 1/2 small onion, chopped
  • 1/4 c. panko breadcrumbs
  • 2 garlic cloves, chopped
  • 1 large egg
  • 1 tbsp. canola oil
  • 1/4 c. dry red wine
  • 1 (24 oz.) jar marinara
  • 2 bunches flat-leaf spinach, stems discarded and leaves torn (about 4 c.)
  • 3 tbsp. chopped fresh flat-leaf parsley, plus more for garnish
  • 3 tbsp. chopped fresh basil, plus more for garnish
  • 8 oz. bocconcini (small fresh mozzarella balls)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
  2. Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 16 meatballs.
  3. Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently scraping up brown bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in pasta.
  4. Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.
  5. Let stand 10 minutes before serving. Garnish with parsley and basil.

 

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