BAKED ZITI with MEATBALLS

Welcome back to "Let's Cook"

Yes, we are still on a personally directed 'Lock Down.'  We stay at home as much as possible and avoid people when we do go out.

I spend my time socializing over the 'ham radio'. It's a great way to connect with people and NOT be exposed to this thing we call COVID. 

It's also a great way to get away from all the Election B.S. 

We also cook. I have been remaking a number of my previously posted recipes but found a new one I though I would share with you.

What better comfort food is there beyond PASTA. Yeah, I know. Ain't any....

So let's give this one a try

BAKED ZITI with MUSHROOMS. 

 

Here's what you need

 

       1 pound ziti pasta 

 

       3/4 pound ground beef and 3/4 pound ground pork

 

Use what you have on hand- just come close to the amount specified

1/3 cup Panko  Bread crumbs


2 large egg yolks 








3 cloves garlic, minced 








1/2 teaspoon dried basil 



 1/2 teaspoon dried oregano 



 Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil 



 1/3 cup dry red wine  




1 (32-ounce) jar marinara sauce 


(I only had 24 Oz of Marinara sauce, so I added 12 OZ of Tomato Sauce)


Sugar (1/3  cup)

Pesto Cube (2 TBL) (I use home made)





3 tablespoons chopped fresh basil 



3 tablespoons chopped fresh parsley leaves 



 8 ounces cheese of your choice. My choice is Mozzarella, and I use a hell of a lot more than 8 OZ.

 





Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. 


 

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. 


Stir in wine, scraping any browned bits from the bottom of the skillet. 

Set aside.

In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.

        Rinse the pasta with cold water to stop the cooking process and set aside

At this point I moved the meatballs into a bigger pot.  (The one I used to cook the pasta)

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. 

       Add 1/3 Cup of SUGAR & 2 TBL of PESTO (I use home made)

       Stir to combine.

Spread pasta mixture into the prepared baking dish.




I added some mushrooms on half of this dish  






 Then top with CHEESE OF YOUR CHOICE.(My choice is always Mozzarella.


 Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.

 After casserole cooks for 25 minutes, check to make sure the cheese is not burning.


 



Check the internal temperature of the meatballs. Look for 170 degrees.




Serve



 

Meatballs were GREAT. Not as breadie (is that a word?)  as others. Nice and chewy. It was G R E A T.

This made for a great meal. In fact we had several meals and a lunch form this. I would not change a thing about this recipe.

So give it a try. Say NO to eating out.



You can thank me later.



 Be well, be safe, and stay the ()(&%$ at home !

Live Long & Prosper