Baked Ziti with Meatballs

By Tim

Ingredients

• 1/4 Cup Plain Dried Bread Crumbs
• 2 Large Eggs (lightly beaten)
• 2 Tbs Milk
• 3/4 Cup Grated Romano
• 1/4 Cup Chopped Flat Leaf Parsley
• Salt (to taste)
• Pepper (to taste)
• 1 lb Ground Beef
• All Purpose Flour (for dredging)
• 1 lb Ziti
• 1/4 Cup Extra Virgin Olive Oil
• 5 Cups Tomato Sauce
• 3 Cups Whole Milk Ricotta
• 2 Cups Shredded Mozzarella
• 1/2 Cup Grated Parmesan
• 6 Tbs Unsalted Butter (cut into 1/4 inch pieces)

Preparation

Step 1

In a large bowl combine bread crumbs, eggs, milk, 1/2 Cup of Romano and the Parsley. Mix well. Season with salt and pepper. Add beef and gently combine being careful not to overwork the meat. Shape into bite size meatballs. Roll each meatball in flour to coat shaking off excess.

In a large pot bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta, do not rinse and set aside.

In a large skillet heat olive oil over medium-high heat. When almost smoking add meatballs in batches. Allow to brown for about 3 minutes without moving or turning the meatballs. When meatballs can be rolled or turned continue to brown until all sides are golden brown.

In a large bowl combine the tomato sauce and ricotta and mix well. Add the cooked Ziti and meatballs tossing gently.

In a large greased baking dish pour in pasta mixture. Sprinkle the Mozzarella and Parmesan all over the top. Dot with butter. Place baking dish on top of baking dish covered with aluminum foil to collect dripping. Bake at 350 for about 30 to 40 minutes or until top is golden brown and bubbly.