Baked Ziti Swedish Meatball Casserole

  • Servings: 12-15
  • 1 loaf Sourdough bread, sliced
  • Pan spray, olive oil (As Needed)
  • 16 oz Ziti pasta
  • 1 lb Beef, ground, 22% lean
  • 1 lb Veal, ground
  • 1/2 Gold ’n Soft® Vegetable Oil Spread
  • 2 Onions, yellow, finely diced
  • 1 cup Egg, beaten
  • 1/2 cup Toasted sourdough breadcrumbs (see above)
  • 3 tsp Milk, whole
  • 1/2 tsp Kosher salt
  • 1/4 tsp White pepper, fresh ground
  • 1/2 tsp Nutmeg, fresh ground
  • 1/4 tsp Ginger, ground
  • 1/2 tsp Dill weed, whole
  • 1/4 tsp Allspice, fresh ground
  • Cardamom, fresh ground
  • 1/4 cup beef base
  • 3 cups Water
  • 1 1/2 cups Sour cream
  • 1 1/2 cups (3 sticks) Gold ’n Soft® Vegetable Oil Spread
  • Black pepper to taste, fresh cracked
  • 2 cups Toasted sourdough breadcrumbs (see above)
  • Pan spray, olive oil (As Needed)

Preheat oven to 375 F. Drizzle sliced bread with olive oil, coat evenly. Place on sheet pan and bake until golden brown and dry, 20-25 minutes. Cool. Place toasted sourdough into food processor and process into fine crumb.  set aside.

Cook ziti pasta according to instructions. Drain, cool, and set aside.

Combine beef and veal in mixing bowl, mix well. Set aside.

Heat sauté pan, add Gold ’n Soft Vegetable Oil Spread. Heat until bubbling, add onions and sauté until translucent, add to meat mixture. Add eggs and remaining ingredients to meat/onion mixture, mix well. Form into meatballs, with #70 scoop. Place on full hotel pan and bake until golden brown, 20-25 minutes. Check for doneness. Remove from pan, keep warm and set aside

Combine beef base and water. Set aside.

Using same hotel pan from meatballs, deglaze with beef broth. Add sour cream, spread and black pepper. Mix well until uniform. Heat to rolling boil. Set aside

Combine meatballs and pasta together in half hotel pan. Add cream sauce, top with toasted sourdough breadcrumbs and spray liberally with pan spray. Bake for 25-30 minutes until topping is golden brown.