Baked Ziti Should Be ALL Crispy Edges

Ingredients

• 12 oz Rigatoni (whole‑grain or regular)
• 0.33 lb Ground Beef (80% lean)
• 0.33 lb Ground Pork (fresh, not pre‑seasoned)
• 1 large Egg (room temperature)
• 0.5 cup Bread Crumbs (plain, fine)
• 0.5 cup Pecorino Romano Cheese (freshly grated)
• 1 clove Garlic (grated on microplane)
• 2 tbsp Fresh Parsley (chopped)
• 1 cup Whole Milk Ricotta (whipped until smooth)
• 1 cup Low‑Moisture Fresh Mozzarella (shredded)
• 1 cup Fresh High‑Moisture Mozzarella (diced)
• 0.5 cup Parmesan Cheese (freshly grated)
• 3 tbsp Extra Virgin Olive Oil (plus extra for drizzling)
• 2 stems Fresh Basil Stems (torn)
• 2 lb Italian Plum Tomatoes (ripe, for pureeing)
• to taste Salt
• to taste Black Pepper
• 0.25 cup Breadcrumbs for Topping (mixed with a drizzle of olive oil)

Instructions

1. Whip Ricotta

   Place the whole‑milk ricotta in the blender and blend on high for 30 seconds until smooth and airy.

   Time: PT5M

2. Puree Tomatoes

   Pass the plum tomatoes through a food mill, squeezing the skins first to help the mill. Collect the smooth puree in a bowl.

   Time: PT5M

3. Make Meatball Mixture

   In a large bowl combine ground beef, ground pork, and the egg. Mix with hands until the egg is fully incorporated. Add bread crumbs, grated Pecorino, grated garlic, chopped parsley, a pinch of salt and pepper, then mix again until uniform.

   Time: PT15M

4. Form & Marinate Mini Meatballs

   Roll the mixture into roughly 1‑inch balls (about 30‑35 pieces). Place on a plate, cover, and refrigerate for at least 30 minutes (up to overnight).

   Time: PT30M

5. Start Tomato Sauce

   Heat 1 tbsp olive oil in a saucepan over medium‑low. Add the basil stems and the grated garlic, stirring until fragrant and lightly golden (about 2 minutes). Remove basil.

   Time: PT5M

   Temperature: medium‑low

6. Reduce Tomato Puree

   Add the tomato puree to the pan, season with salt, and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens and reduces by about half (10‑12 minutes).

   Time: PT12M

   Temperature: medium

7. Shallow‑Fry Meatballs

   In a large non‑stick pan, heat 2 tbsp olive oil over medium‑high until shimmering. Test with one meatball; when it sizzles, add all meatballs in a single layer. Let them sit untouched for 2 minutes to develop a dark caramelized crust, then toss and flip to brown the other side (another 2‑3 minutes).

   Time: PT7M

   Temperature: medium‑high

8. Combine Meatballs with Sauce

   Drain excess oil from the pan (use a slotted spoon or pour into a strainer). Transfer the browned meatballs into the reduced tomato sauce, stir, and simmer for 5 minutes until the meatballs are cooked through and the sauce thickens further.

   Time: PT5M

   Temperature: medium

9. Boil Rigatoni

   Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for 9‑10 minutes, until just shy of al dente. Reserve ½ cup pasta water, then drain.

   Time: PT12M

   Temperature: boiling

10. Combine Pasta, Sauce & Cheeses

    Return the drained rigatoni to the sauce pan. Add the whipped ricotta, half of the grated Parmesan, and the shredded low‑moisture mozzarella. Toss gently, adding a splash of reserved pasta water if needed, until everything is evenly coated and the cheese begins to melt (1‑2 minutes).

    Time: PT5M

    Temperature: low

11. Assemble on Sizzle Platter

    Preheat the oven to 500°F (260°C). Spread the pasta mixture onto the hot sizzle platter, creating a shallow layer. Dot the top with diced fresh mozzarella, cubed low‑moisture mozzarella, and small dollops of the remaining ricotta piped with a piping bag. Drizzle a little olive oil over the surface and sprinkle the remaining Parmesan.

    Time: PT5M

    Temperature: 500°F

12. Bake & Broil

    Place the platter in the oven. Bake for 3‑5 minutes until the cheese melts and the edges begin to brown. Switch to broiler and broil for 2‑3 minutes for extra caramelization. In the final minute, scatter the oil‑moistened breadcrumbs over the top and let them crisp.

    Time: PT8M

    Temperature: broil

13. Rest & Serve

    Remove the platter from the oven, let the dish rest for 5 minutes to set. Garnish with fresh basil leaves or a sprinkle of extra Parmesan, then serve directly from the sizzling platter.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

4g