When I say this recipe I made up became a hit, I mean a HIT! I have made it twice in two weeks now. Even the neighbor kid is asking for the recipe lol.
You slow-simmer your jarred marinara for a couple of hours to build that homemade flavor without any work, then everything—pasta, meatballs, Alfredo, and cheese—cooks right in the same pot.
This is a great recipe to make if you have open jars of sauce or leftovers!
No boiling pasta, no draining, and no messy kitchen. The Alfredo makes it extra creamy, the meatballs add a hearty bite, and the top bakes into the best cheesy crust. It’s the kind of set-it-and-forget-it dinner that tastes like you planned ahead.
Not too mention this makes your house smell awesome!
Tips & Tricks
- Let the marinara simmer low and slow—just 2–3 hours gives you a rich, cooked-all-day flavor. I usually add some minced carrots, onions, and butter for extra flavor!
- Keep the lid cracked during simmering so the sauce reduces slightly instead of getting watery.
- Add the Alfredo at the end so it stays creamy and doesn’t separate.
- If the sauce gets too thick after simmering, add ½–1 cup extra water or broth before adding the pasta.
- Bake uncovered so the cheese browns.
- Use mini meatballs if you want a more even bite in each scoop.
- Any pasta will do but bigger like ziti and penne work better.
- This can easily be cooked in an Instant Pot!
One-Pot Alfredo Baked Ziti with Meatballs
This easy one-pot Alfredo Baked Ziti with Meatballs is made in a Dutch oven with no boiling required. Slow-simmered marinara, creamy Alfredo, pasta, and cheese all cook in one pot for a rich, comforting weeknight dinner.
Equipment
Ingredients
- 1 24–28 oz jar spaghetti sauce or homemade
- 1/2 jar of alfredo sauce or homemade
- 2 cups water or broth
- 1/2 box ziti or penne dry
- 1/2 bag frozen meatballs 20–24 mini or 12–16 regular
- 1/c cup ricotta or cottage cheese – can skip
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- In your Dutch oven, stir together the spaghetti sauce and meatballs. Cook for a few hours or at least 30 minutes
- Add the water and dry ziti and push it down so it’s mostly submerged in the liquid.
- Bring to a simmer over medium heat. Cover and cook 12–15 minutes, stirring once or twice, until the pasta is almost tender (it will finish in the oven).
- Turn off the heat. Stir in half the mozzarella and half the Parmesan.
- Dollop ricotta all over the top.
- Sprinkle with the remaining mozzarella and Parmesan.
- Bake uncovered in the oven for 15–20 minutes, until browned and bubbly.
- Rest 5 minutes before serving so it thickens up.
- If you want the top extra golden, broil the last 2 minutes.
Tried this recipe?Let us know how it was!
