New Jersey's Finest Baked Ziti and Meatballs

Von Matty Matheson · 90 Min.

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Zubereitung

1. Soak the bread in the milk for 10 minutes.
2. In a large bowl, combine the pork, beef and veal.
3. Add the chili flakes, salt, olive oil, bread crumbs, egg, Parmesan, black pepper, tomato paste, garlic and soaked bread, and mix thoroughly. Roll 1 to 2 tablespoons of the mixture into balls and set them on a sheet tray.
4. Pour enough olive oil into a cast iron skillet over medium-high heat to generously coat the bottom.
5. When the oil is lightly shimmering, add one third of the meatballs and cook until deeply golden brown, 8 to 10 minutes. Move them to a plate with a slotted spoon, and repeat with the rest.
6. In a large Dutch oven, add enough oil to cover the bottom. Cook the chopped onion until translucent and golden at the edges.
7. Add the garlic and cook until fragrant. Add the crushed red pepper, basil and black pepper, then the tomato paste; stir and cook until the paste darkens.
8. Add the tomato sauce and bring to a simmer. Add the meatballs, stir gently, then partly cover and simmer until the meatballs are fully cooked.
9. Bring a large pot of salted water to a boil. Cook the ziti 2 to 3 minutes less than the package says, then drain and add to the Dutch oven.
10. In a large bowl, mix the ricotta, mozzarella, Parmesan, egg, basil, parsley, garlic, salt and pepper.
11. Put the ziti, meatballs and sauce in a 9x13 baking dish. Dot with the ricotta mixture and sprinkle with mozzarella.
12. Preheat the oven to 375°F. Bake for 25 to 30 minutes, until heated through and the top is browned and bubbling.

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