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.
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Servings: 6
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.