Baked Ziti with Meatballs

Ingredients

1 tablespoon extra virgin olive oil

1/4 large red onion diced (1/2 if smaller)

1/4 cup bread crumbs

2 large eggs

2 tablespoons of milk

3/4 cup grated peccorino romano

1/4 cup chopped italian parsley

S&P

1 lb ground beef

2 cups flour

1 lb ziti or rigatoni

1/4 cup extra virgin olive oil

4 1/2 cups tomato sauce

2 1/2 cups ricotta

2 cups shredded mozzarella

1/2 cup grated parmesan

Directions

Meatballs: in a medium sized skillet heat 1 tablespoon of olive oil, then add the diced onion. Cook until they are translucent - about 3 minutes. Combine bread crumbs, eggs, milk, 1/2 cup of the peccorino romano and parsley in a large mixing bowl. Then add the meat and onion and gently fold in. Shape into about 30 little meatballs (the size just a bit smaller than a golf ball). Dredge each meatball in the flour coating evenly shaking off the excess.

In a large skillet heat the 1/4 cup of oil then add the meatballs in batches. Cook for three minutes on each side. Put aside in a bowl lined in paper towls.

Cook the pasta by package directions until al dente - drain.

In a large mixing bowl combine the tomato sauce and the ricotta. Add the ziti and meatballs and gently mix until completely combined. Put this mixture into a baking dish. Top with mozarella, parmesan and the rest of the peccorino romano. Bake at 350 degrees for 30 minutes.