Baked Ziti with Meatballs

The original recipe I acquired one summer in Denver from Angela.  It was one of my favorite dishes she prepared.  This recipe was her family’s recipe, the Colletti’s.  Over the years I have added more ingredients, but the core recipe… and most certainly the meatballs are all theirs.

Sauce
                      1     Onion, chopped
           2 cloves     Garlic, minced
                 2 Tb     Olive Oil
           1 lg can     Tomato Puree (29oz)
        1+  lg can     Water
          1 sm can     Tomato Paste
                2 tsp     Basil
                2 tsp     Oregano
                             Salt & Pepper to taste

Sauté onions and garlic in olive oil until translucent.  Add tomato puree, paste, water, basil, oregano, salt and pepper.  Bring to a simmer.  Taste and adjust seasoning.

                                         

Meatballs

           1 pound     Ground Beef
                      1     Egg
                1 tsp     salt
                1 tsp     pepper
                 5 Tb     parmesan cheese
                1 tsp     garlic
         2-3 slices     bread

Mix all ingredients.  Tightly roll mixture into meatballs.  Place in sauce and heat until cooked.

Baked Ziti

               1 box     Ziti Pasta (or Penne)
           1 pound     Mozzarella, grated
               16 oz     Ricotta

Cook pasta according to instructions on box or bag.  In a large casserole dish, add cooked pasta, mozzarella, ricotta and sauce (reserve some sauce and the meatballs for service).  Mix well.  Bake at 350° until the cheese has melted.

To serve scoop a healthy portion of baked ziti onto a plate, place meatballs to one side and top with a little more sauce.