INGREDIENTS

• For the Meatballs
• 2 tablespoons olive oil
• 1 pound ground meat, such as beef, pork, turkey, or a mix
• ½ cup panko breadcrumbs
• 1/3 cup milk
• 2 tablespoons finely grated Parmesan or pecorino romano cheese
• 1 teaspoon kosher salt
• Crushed red pepper flakes and/or freshly ground black pepper
• ½ teaspoon onion powder
• 2 large eggs
• 1 garlic clove, finely chopped
• For the Sauce and Assembly
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• Crushed red pepper flakes, to taste
• 1 (28-oz) can tomato puree
• 1 (15-oz) can diced tomatoes
• 2 teaspoons kosher salt
• 1 pound dried ziti-shaped pasta, cooked al dente and drained
• ½ pound mozzarella, coarsely grated
• 2/3 cup finely grated Parmesan or pecorino romano cheese
• Fresh ricotta and slivers of fresh basil leaves (to finish, if you like)

DIRECTIONS

1. Heat the oven to 400°F.
2. Make the Meatballs: Coat the braiser with the oil. Place the meat, breadcrumbs, milk, Parmesan, salt, red pepper flakes, onion powder, eggs, and garlic in a large bowl, and combine everything with a fork or potato masher until just mixed. Using wet hands for easier shaping, or using a 3-tablespoon scoop, form the mixture into 2-inch meatballs and arrange in the prepared braiser -- don't worry if it's tight in there. Roast for 15 to 18 minutes, until mostly cooked through. Reduce heat to 375°F.
3. Carefully transfer meatballs to the inside lid of the braiser, or a plate, to set aside and place the braiser base on the stove. Don't worry if there are juices and bits leftover from the meatballs in the pan -- it will make for an especially delicious sauce.
4. Make the Sauce: Heat the braiser to medium-high. Add the oil and heat for one minute. Add the onion, garlic, oregano, and red pepper flakes and cook, stirring often, until softened, 5 to 8 minutes. Add both kinds of tomatoes (beware the splatter!) and season with 1½ to 2 teaspoons of salt. Simmer sauce for 5 minutes, then add meatballs and drained pasta, gently stirring everything to coat with sauce.
5. Sprinkle the ziti with mozzarella and Parmesan and transfer to the oven. Bake for 30 minutes. For an extra-bronzed top, you can run the dish under your broiler for a minute or two before serving.
6. Serve garnished with fresh basil and dollops of ricotta, if desired.