Ziti Neapolitan-style is a layered baked pasta of ziti, beef meatballs, spicy salami and cheese, ready in about 1 hour 35 minutes. It feeds 8, and the beaten eggs poured over the top set the layers so you can cut clean portions.

Why This Recipe Works

The sauce starts with onion cooked in olive oil until nearly transparent. Chopped chicken livers go in after that for just 3 minutes. They melt into the tomatoes and add a deep, savory taste without any liver texture in the finished sauce.

The meatballs use breadcrumbs soaked in milk and squeezed dry. The soaked crumbs hold moisture inside the beef, so the meatballs stay tender even after frying and then baking in the dish. Frying them first gives each one a browned crust that holds up in the sauce.

Beaten eggs poured over the final layer of cheese are what hold the dish together. In the oven they set and bind the pasta, meatballs and cheese into one block. After the 5-minute rest, the portions keep their shape on the plate.

Ziti Neapolitan-style Ingredients

For the meatballs

1 garlic clove
1 tablespoon parsley
1 1/2 ounces fresh breadcrumbs
Milk, for soaking
11 ounces ground beef
1 ounce freshly grated Parmesan
2 eggs
Salt and freshly ground black pepper
Oil, for frying

For the sauce

1 onion
5 basil leaves
4 tablespoons olive oil
4 ounces chicken livers, chopped
2 (14-ounce) cans chopped tomatoes

For the layers

1 pound dried ziti or penne
4 ounces spicy Neapolitan salami
12 ounces fontina or mozzarella cheese
4 eggs, lightly beaten
3 ounces freshly grated Parmesan

How To Make Ziti Neapolitan-style

Make the meatballs

Heat the oven: Preheat the oven to 400°F (200°C) so it is ready when the dish is built.
Prep the mix: Peel and chop the garlic and chop the parsley. Soak the breadcrumbs in a little milk for 5 minutes, then squeeze them dry so the meatballs don’t turn wet.
Mix the beef: Combine the ground beef, garlic, parsley, Parmesan and breadcrumbs in a bowl. Lightly beat the 2 eggs, add them with a little salt and pepper, and mix well.
Shape and fry: Shape the mixture by hand into walnut-sized meatballs. Heat a little oil in a frying pan and fry them in batches for about 3 minutes, until browned on all sides. Drain them on paper towels.

Make the sauce

Cook the onion: Peel and chop the onion and shred the basil. Heat the olive oil in a clean pan and fry the onion until nearly transparent.
Add the livers: Stir in the chopped chicken livers and cook for another 3 minutes.
Simmer the sauce: Add the chopped tomatoes, cover, and simmer over low heat for 20 minutes. Stir in the basil and a little salt and pepper if you like, then simmer 10 minutes more.

Cook the pasta and build the dish

Boil the pasta: Cook the ziti for 5 to 7 minutes, until al dente, and drain. Toss it with some of the sauce so every piece is coated.
Layer: Lightly butter an 8 x 10 inch baking dish with 3-inch sides. Spread a layer of sauce on the bottom, then a layer of pasta. Top with sliced salami, some meatballs and slices of fontina or mozzarella. Repeat until you reach a final layer of cheese.
Add the eggs: Pour the beaten eggs over the top. They set in the oven and bind the pasta together. Finish with a layer of sauce and the Parmesan.

Bake and serve

Bake: Bake for 25 minutes, until the top is browned and bubbling.
Rest and cut: Let the dish stand for 5 minutes. Cut it into portions with a knife and serve.

Recipe Tips

Pull the pasta early: The ziti cooks for only 5 to 7 minutes, then bakes for 25 more. Pasta cooked soft in the pot turns mushy in the oven.
Squeeze the breadcrumbs: Soaked crumbs should be damp, not dripping. Squeeze them well, or the meatball mix gets too soft to shape.
Use a deep dish: The layers are tall, so use a dish with 3-inch sides. A shallow dish makes it hard to build the layers and the sauce can bubble over.
Don’t skip the rest: The 5 minutes of standing time lets the eggs and cheese settle, so the portions cut clean instead of sliding apart.

What To Serve With Ziti Neapolitan-style

Cut the dish into 8 portions and serve it hot straight from the baking dish. A simple green salad with a sharp dressing and a few slices of crusty bread fit nicely next to it.

How To Store

Fridge: Cover leftovers and keep them in the fridge for 3 to 4 days.
Freezer: Cut the baked dish into portions, wrap them well, and freeze for 2 to 3 months. Thaw in the fridge, never on the counter.
Reheat: Reheat covered in a 350°F (175°C) oven until hot all the way through.

FAQs

Can I use mozzarella instead of fontina?

Yes, the recipe allows either cheese. Fontina is creamier and melts smoothly, while mozzarella gives you the classic stretch. Slice either one thin so it covers each layer evenly.

Can I leave out the chicken livers?

You can, and the sauce will still be good. The livers add a deep savory taste, so the sauce will be a little lighter without them. Add a bit more salami to the layers if you want more depth.

Can I make Ziti Neapolitan-style ahead of time?

Yes. Build the dish, cover it and keep it in the fridge, then bake it when you need it. Add a few extra minutes since it starts cold.

Why did my baked ziti fall apart when I cut it?

Usually the eggs didn’t set or the dish was cut too soon. Pour the beaten eggs over the whole top layer, bake the full 25 minutes, and let it stand 5 minutes before cutting.

Nutrition

Estimated per serving (1 of 8), worked out from the ingredients.

Calories: about 640 kcal
Total Fat: 35g
Total Carbohydrate: 46g
Dietary Fiber: 3g
Protein: 36g