Giadas Baked Ziti With Meatballs Food

ZITI STUFATI

Steps:

• For the sauce: Heat a medium Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil and then the onion, garlic, carrot, celery and pepper flakes. Cook, stirring often, until the carrots are beginning to soften, about 2 minutes. Add 1/2 teaspoon salt and the tomato puree; rinse out each bottle of puree with 1/3 cup water and add that to the pot as well. Add the Parmesan rind and basil sprigs and stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low; simmer for 40 minutes.
• Remove and discard the Parmesan rind, onion, celery, garlic and basil sprigs. Stir in 1 teaspoon salt and the remaining 3 tablespoons olive oil. Add the ricotta and whisk to combine. Set aside.
• For the meatballs: In a medium bowl, soak the bread in the milk and egg for 3 minutes, tearing apart the bread with your fingers. Add the Parmesan, parsley, 1/2 teaspoon salt, and ground beef. Mix gently with your hands just until combined.
• Heat a large skillet over medium heat. Add enough oil to come 1 inch up the side of the pan. When the oil is hot, use a 1-tablespoon scoop to scoop and roll little meatballs. Working in several batches to avoid crowding the pan, add the meatballs to the hot oil and cook until evenly browned, about 3 minutes per side. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain.
• Preheat the oven to 400 degrees F.
• In a large bowl, combine the parcooked ziti with 3 or 4 cups of the sauce. Toss well to coat.
• To assemble the dish: Cover the bottom of a 9-by-13-inch baking pan with 1 cup of the sauce. Next, layer half of the cooked ziti, followed by more sauce. Dot with three-quarters of the meatballs and all of the eggs, and sprinkle with half of the mozzarella and 1/2 cup of the Parmesan. Top with the remaining half of the pasta and then the remaining meatballs and mozzarella. Finish with the remaining sauce and 1/2 cup Parmesan.
• Bake until lightly browned on top and bubbling around the edges, 30 minutes. Let sit for 10 minutes before serving.

GIADA'S BAKED ZITI WITH MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and 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 in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
• In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
• In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
• In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

BAKED ZITI WITH MINI MEATBALLS

Steps:

• .1. Cook ziti until al dente and then rinse to cool and set aside.
• 2. Mix ground meat, onion, bread crumbs, 1 tsp garlic salt, 1/4 tsp pepper, 1 egg and 1/2 tsp basil. Form into small meatballs ( a little less than a walnut). Then cook the meatballs in the olive oil until the meatballs are browned and cooked through. Drain off the fat then set aside.
• 3. Mix the ricotta, 1 tsp garlic salt, 1/2 tsp basil, 1/2 tsp parsley, 1/4 tsp pepper, 1/2 of mozzarella and 1 egg together. Set aside. Then mix the ricotta mixture with the ziti and set aside again.
• 4. Mix the jar of pasta sauce and the basil crushed tomatoes together then set aside.
• 5. Preheat oven to 350 degrees F.
• 6. Assemble: 1/3 of the sauce- followed by 1/2 of the ziti/ricotta/mozzarella-followed by the meatballs- then -- 1/3 sauce - followed by the rest of the ziti/ricotta/mozzarella mix- followed by the last 1/3 of the sauce followed by the rest of the mozzarella and sprinkled with the parmesan cheese.
• 7. Bake, loosely covered with foil for 30 minutes. Remove foil and bake for another 20-30 minutes. Let sit at least 10 minutes before serving.

BAKED ZITI WITH MEATBALLS

Steps:

• Preheat oven to 450°F. Coat a 13- x 9-inch baking dish with cooking spray. Line a large rimmed baking sheet with aluminum foil, and place baking dish on prepared baking sheet. Stir together pasta, marinara sauce, meatballs, mushrooms, spinach, pepperoni, and orange juice in baking dish.
• Bake in preheated oven 10 minutes. Sprinkle with cheese, and continue baking until cheese is melted and pasta is thoroughly heated, about 10 minutes. Garnish with basil.

BAKED ZITI WITH MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and 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 in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
• In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
• In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
• In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

BAKED ZITI WITH MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and 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 in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
• In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
• In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
• In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

MEATBALL BAKED ZITI

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley. Spread pasta mixture into the prepared baking dish; top with burrata. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes. Serve immediately.