Tuesday, September 1, 2015

Baked Ziti with Italian Meatballs in Tomato Cream Sauce

During the long weekend, I wanted to cook something different. I got inspired from what I ate in different restaurants and from my favorite cooking shows. It may seems daunting because of the many steps involved, but people could easily follow it. Here is my creation:

For the Italian Meatballs
1/2 Kilo Ground Round
1/4 Kilo Ground Pork
1 Medium White Onion, finely chopped
3 cloves Garlic, finely chopped
1/4 cup Bread Crumbs
2 Tablespoons Fresh Milk
1 Teaspoon Liquid Seasoning
1 Teaspoon Pepper
1/2 Teaspoon Italian Seasoning
3/4 Teaspoon Salt
2 Eggs
4 Tablespoons Vegetable Oil

1  400 grams Penne Pasta
5 liters Water
1 Teaspoon Salt

Tomato Cream Sauce
1 400 grams Crushed Tomatoes
1 250 grams Three Cheese Spaghetti Sauce ( I used Clara Ole)
1/2 cup All-Purpose Cream
1 Medium White Onion, finely chopped
4 Cloves Garlic, finely chopped
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Italian Seasoning
1 Teaspoon Parmesan Cheese
 2 Teaspoons Olive Oil

Cheese Topping
1 cup grated Quickmelt Cheese
1/3 cup grated Parmesan Cheese

  1. Cook pasta according to package directions (al dente). Set aside.
  2. For the Italian meatballs, mix all ingredients together. Form meatballs according to your desired size. I used a medium ice cream scooper to make my meatballs all of the same size.
  3. Preheat oven to 350 degrees Fahrenheit. (Or you can use an oven toaster, no need to preheat it)
  4. For the Tomato Cream Sauce - Heat a large frying pan on medium-high fire. Once hot, add the vegetable oil. When the oil is hot, pan-fry the meatballs until brown on all sides. Set aside.
  5. Heat a medium-sized pot (medium fire). Add olive oil. Saute onion and garlic for 2-3 minutes. Add the crushed tomatoes and spaghetti sauce to the pot. Mix in the pepper, salt and Italian Seasoning. Simmer (covered) for 10 minutes with low heat.
  6. Add the cooked Italian Meatballs. Stir in the parmesan cheese and all-purpose cream. Cook for 3-5 minutes while continuously stirring.
  7. In a large baking dish, spread a thin layer of the tomato cream sauce. Mix the pasta and tomato cream sauce with meatballs. Top with the quickmelt cheese and parmesan cheese. Bake for 12 minutes (350 degrees Fahrenheit) or until cheese is melted.
Happy eating!

Trivia: Ziti is long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani.

No comments:

Post a Comment