A Delicious Baked Ziti with Meatballs and Ricotta

zwilling.com

Lisa hance

subheading: For the Meatballs:

2 tablespoons olive oil

1 pound ground meat, such as beef, pork, turkey, or a mix

½ cup panko breadcrumbs

⅓ cup milk

2 tablespoons finely grated Parmesan or pecorino romano cheese

1 teaspoon kosher salt

Crushed red pepper flakes and/or freshly ground black pepper

½ teaspoon onion powder

2 large eggs

1 garlic clove, finely chopped

subheading: For the Sauce and Assembly:

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon dried oregano

Crushed red pepper flakes, to taste

1 (28-oz) can tomato puree

1 (15-oz) can diced tomatoes

2 teaspoons kosher salt

1 pound dried ziti-shaped pasta, cooked al dente and drained

½ pound mozzarella, coarsely grated

⅔ cup finely grated Parmesan or pecorino romano cheese

Fresh ricotta and slivers of fresh basil leaves (to finish, if you like)

Directions at zwilling.com

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