Step 1

Preheat oven to 375f and set rack to middle level.

Step 2

In a large bowl mix together all of the meatball ingredients. Form tiny meatballs about a 1/2 to 3/4-inch in diameter.

Step 3

Place the tiny meatballs on a parchment paper lined baking sheet and bake until they reach 165f internal temp (about 15-20 minutes). While the meatballs are baking start the sauce.

Step 4

In a large pan or pot saute the onion in olive oil for 4 minutes over medium heat or until translucent. Next, add the garlic and cook for about 2 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.

Step 5

Add the plum tomatoes and bring the sauce to a simmer. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Step 6

While the sauce is simmering bring a large pot of salted water to a boil. Cook the ziti pasta until 2 minutes less than al dente.

Step 7

Prepare a 9 by 13 baking dish by placing a 1/4 inch thick layer of sauce on the bottom.

Step 8

Place 4 cups of sauce into a large bowl and add the pasta. Also, add the meatballs, ricotta, Pecorino Romano, and 3/4 of the shredded mozzarella. Mix well.

Step 9

Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 20-25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles. Enjoy!