Recipe Background
Italy-In-A-Pan: hearty meatball ziti with marinara, spinach, and melting mozzarella.
Italy-In-A-Pan manages to pack the rustic charm of Italian cuisine into a single dish. The aroma of sizzling garlic and onions warmly embraces the kitchen, hinting at the flavorful journey to come. As it bakes, the mingling scents of basil and marinara sauce become a sultry serenade, coaxing taste buds into a gentle sway. Each bite captures the essence of an Italian grandmother’s dinner table, with tender meatballs nestled in ziti, serenely wrapped in rich sauce and crowned with melting mozzarella. The spinach adds a touch of earthiness, grounding the flavors in a symphony of comfort.
Preparing this delightful dish is easier than finding a nonna who insists you’ve eaten enough. Start by crafting the meatballs, a zen exercise of mixing, shaping, and rolling. Impressively simple to assemble, the pasta cooks to al dente perfection and waits patiently for the marriage of flavors. A splash of red wine intensifies the sauce, adding a layer of depth and playfulness. Everything melds in one comforting casserole, bubbling away in the oven with giant promises of a delectable meal.
The most delightful surprise? Joy doesn't need meticulous, complicated steps. With a trusty baking dish and a smattering of fresh herbs, you're well on your way to something special. Garnish liberally and serve it up, knowing you’ve effortlessly whisked dinner companions to the heart of Italy.
Ingredients
- 2 cups ziti
- kosher salt to taste
- 1 pound ground round
- 1/2 small onion chopped
- 1/4 cup panko breadcrumbs
- 2 cloves garlic chopped
- 1 large egg
- freshly ground black pepper to taste
- 1 tablespoon canola oil
- 1/4 cup dry red wine
- 1 (24-ounce) jar marinara
- 4 cups flat-leaf spinach stems discarded and leaves torn
- 3 tablespoons fresh flat-leaf parsley chopped, plus more, to taste, for garnish
- 3 tablespoons fresh basil chopped, plus more, to taste, for garnish
- 8 ounces fresh small mozzarella balls/bocconcini
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 2-quart baking dish.
- Cook the ziti in a large pot of salted, boiling water until al dente, according to the package directions.
- Gently combine the ground round, the onions, the breadcrumbs, the garlic, the egg, the salt, and the pepper in a bowl.
- Shape the meat mixture into 16 meatballs.
- Heat the oil in a large skillet over medium heat.
- Add the meatballs to the hot oil and cook, turning occasionally, until they are brown on all sides, about 6-8 minutes.
- Stir the wine into the meatball mixture, gently scraping up the brown bits from the bottom of the skillet.
- Stir the marinara, the spinach, 3 tablespoons of the parsley, and 3 tablespoons of the basil into the meatball mixture and bring to a simmer.
- Transfer the skillet from the heat and fold in the pasta.
- Transfer the pasta mixture to the prepared baking dish.
- Top the pasta mixture with the mozzarella.
- Bake until the cheese has melted and the edges are bubbly, about 25-30 minutes.
- Let the casserole stand for 10 minutes.
- Garnish with the extra parsley and the extra basil and serve.
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