Ingredients:

  • 1 pound (450 g) Ground Beef (80/20 blend)
  • 1 pound (450 g) Ground Pork
  • ½ cup (60 g) Fresh White Bread Crumbs
  • ¼ cup (60 ml) Whole Milk
  • 1 Large Egg (lightly beaten)
  • ¼ cup (30 g) Grated Parmesan Cheese
  • 2 tablespoons Fresh Parsley, chopped (for meatballs)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • Salt and Black Pepper, To taste
  • 2 tablespoons Olive Oil (for searing meatballs)
  • 2 tablespoons Extra Virgin Olive Oil (for sauce base)
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 2 (28-ounce/794 g) cans Crushed San Marzano Tomatoes
  • 2 tablespoons (30 g) Tomato Paste
  • 1 Dried Bay Leaf
  • 1 pound (450 g) Dried Ziti Pasta
  • 15 ounces (425 g) Whole Milk Ricotta Cheese (well-drained)
  • 1 Large Egg (for ricotta binding)
  • 1 tablespoon Fresh Parsley, chopped (for filling)
  • 2 cups (250 g) Low-Moisture Mozzarella, shredded (divided)
  • ¼ cup (30 g) Parmesan Cheese, grated (for finishing)

Instructions:

  1. Prepare the Mixture: Combine the breadcrumbs and milk in a large bowl; let stand for 5 minutes until soft.
  2. Mix Meat: Add the ground beef, pork, egg, Parmesan, parsley, oregano, garlic powder, salt, and pepper to the crumb mixture. Gently combine with your hands until just incorporated, being careful not to overwork the meat.
  3. Form Meatballs: Roll the mixture into 1.5-inch (4 cm) meatballs (yields about 20-24).
  4. Sear: Heat 2 tablespoons of olive oil in a heavy frying pan over medium-high heat. Sear the meatballs in batches until nicely browned on all sides. They do not need to be cooked through. Remove and set aside.
  5. Build the Sauce Base: In a large pot or Dutch Oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  6. Simmer: Stir in the tomato paste, crushed tomatoes, bay leaf, salt, and pepper. Bring the sauce to a gentle simmer.
  7. Cook the Meatballs: Gently nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
  8. Cook the Ziti: While the sauce simmers, cook the ziti in salted boiling water until very al dente—about 2 minutes less than the package directions. Drain well.
  9. Prepare the Ricotta: In a medium bowl, whisk together the ricotta cheese, the remaining large egg, parsley, salt, and pepper until smooth. This is your creamy binding agent.
  10. Preheat: Preheat the oven to 375°F (190°C).
  11. Combine Pasta and Sauce: Remove the bay leaf from the sauce. Gently toss the cooked ziti with about 4 cups of the marinara sauce and half of the shredded mozzarella (save the meatballs for layering).
  12. Assemble the Casserole: Spread a thin layer of remaining marinara sauce across the bottom of the prepared 9x13 baking dish. Spread half of the sauced ziti mixture over the base.
  13. Layer the Casserole: Dollop half of the ricotta mixture evenly over the pasta. Arrange half of the meatballs on top. Repeat with the remaining ziti, then the remaining ricotta dollops and the final meatballs. Spoon a bit more remaining sauce over the top of the meatballs.
  14. Top and Bake: Sprinkle the remaining shredded mozzarella and the grated Parmesan evenly over the entire dish. Cover the dish loosely with foil and bake for 20 minutes.
  15. Brown and Rest: Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the baked ziti rest for 10 minutes before slicing and serving.