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one pot alfredo baked ziti with meatballs
Sheri

One-Pot Alfredo Baked Ziti with Meatballs

5 from 1 vote
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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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

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

Equipment

  • Dutch Oven

Method
 

  1. In your Dutch oven, stir together the spaghetti sauce and meatballs. Cook for a few hours or at least 30 minutes
  2. Add the water and dry ziti and push it down so it’s mostly submerged in the liquid.
  3. 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).
  4. Turn off the heat. Stir in half the mozzarella and half the Parmesan.
  5. Dollop ricotta all over the top.
  6. Sprinkle with the remaining mozzarella and Parmesan.
  7. Bake uncovered in the oven for 15–20 minutes, until browned and bubbly.
  8. Rest 5 minutes before serving so it thickens up.
  9. If you want the top extra golden, broil the last 2 minutes.