| Ingredients |
| For
Meatballs: |
| 1 |
lb.
Isernio’s Ground Turkey, Chicken or Pork |
| 1 |
garlic
clove, minced |
| 3/4
|
cup
fresh bread crumbs |
| 1/2 |
cup
finely diced onion |
| 3
|
Tb.
toasted pine nuts; chopped |
| 1/2 |
cup
minced flat (Italian) parsley leaves |
| 1
|
egg,
beaten lightly |
| 1 |
tsp.
salt |
| 1 |
tsp.
black pepper |
| 4
|
Tb.
olive oil |
| |
| For
Ziti: |
1 |
pound
ziti or penne pasta |
1-1/2 |
cups
coarsely grated mozzarella cheese (about 6 ounces) |
1 |
cup
grated Romano cheese (about 3 ounces) |
6 |
cups
your favorite tomato sauce (or, try Isernio’s
Half-Hour Tomato Sauce) |
1 |
15-oz.
container ricotta cheese |
Method |
 In
a bowl, mix together well the ground meat, garlic,
bread crumbs, onion, pine nuts, parsley, egg, salt
and pepper. Form into meatballs about 1 inch in diameter. |
|
In
a large skillet, heat 2 Tb. oil over medium-high heat
until hot. Cook half of meatballs, shaking skillet,
until browned and cooked through, about 4 minutes.
Transfer meatballs to paper towels to drain. Brown
remaining meatballs in remaining 2 Tb. of oil using
the same method. |
|
Preheat
oven to 375°F. Grease a 3 to 4 quart shallow baking
dish. |
|
In
a pot of salted boiling water, cook pasta according
to package directions until al dente, and drain well.
|
|
In
a small bowl, toss together mozzarella and Romano
cheeses. |
|
Spoon about 1 ½ cups tomato sauce and half
of meatballs into dish, and spoon half of pasta on
top. Spread half remaining sauce and half cheese mixture
over pasta. Top with remaining meatballs and drop
dollops of ricotta over meatballs. Spread remaining
pasta over ricotta and top with remaining sauce and
remaining cheese mixture. |
| Bake
on middle rack of oven for 30 to 35 minutes, or until
golden on top. Let stand 10 minutes before serving. |
|
Return
to Recipe List
|
