Baked Pasta with Meatballs

Name: Baked Pasta with Meatballs and Ricotta
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ¾ cup whole milk ricotta cheese; ⅓ cup shredded parmesan cheese; ½ cup roughly chopped basil; 1 large egg; 1 ½ cups marinara sauce, divided; 6 oz ziti pasta, divided; 9 oz Italian meatballs (about 6 medium), cut in half; 1/2 cup shredded mozzarella

This baked pasta with meatballs combines ricotta, marinara, and store-bought meatballs in a comforting layered dish finished with melted mozzarella. It's a family-friendly Italian-style casserole that comes together quickly without homemade meatballs.

🌍Italian 🏷️Pasta 🏷️Meatballs 🏷️Baked 🏷️Ziti 🏷️Ricotta

Total

2h 45m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¾ cup whole milk ricotta cheese
⅓ cup shredded parmesan cheese
½ cup roughly chopped basil
1 large egg
1 ½ cups marinara sauce, divided
6 oz ziti pasta, divided
9 oz Italian meatballs (about 6 medium), cut in half
1/2 cup shredded mozzarella

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Instructions

1
In a medium bowl, stir together ricotta, Parmesan, egg, and basil until well combined.
2
Spread half the marinara over the bottom of a Suvie pan and then top with half the ziti.
3
Dollop half the ricotta mixture over the ziti and spread into an even layer. Top ricotta mixture with all of the meatballs. Repeat layering process with remaining marinara, ziti, and ricotta followed by a final layer of mozzarella. Insert pan into your Suvie, input settings, and cook now or schedule.
4
After the cook, broil until cheese is melted and bubbling, about 5-7 minutes. Remove ziti from Suvie, divide between six plates, and serve.

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Tips & Notes

Pro tips

Halve the meatballs before layering so they cook evenly and distribute throughout the dish.
Divide the marinara sauce between layers rather than adding it all at the bottom—this ensures even moisture and flavor.
Don't drain the pasta completely; leave it slightly wet so the ricotta and sauce absorb into it during baking.
Let the baked dish rest 5 minutes before serving so the layers set and plating is cleaner.

Substitutions

Ricotta → mascarpone or Greek yogurt (use same amount; texture will be slightly creamier or tangier)
Marinara sauce → Alfredo or a blend of marinara and Alfredo (keeps richness and creaminess)
Parmesan → Pecorino Romano (sharper, saltier flavor; reduce amount slightly)
Basil → oregano or Italian seasoning (dried works; use one-third the amount)

Storage & make-ahead

Cover and refrigerate up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through; add a splash of water or sauce if it has dried out.