Fire-Roasted, Ziti Bake

Fire-Roasted Ziti Bake

(Gozney Roccbox Recipe)

Meatballs, red sauce, bubbling cheese — all kissed by open flame.

There’s something special about letting pasta soak in the heat of a live flame — especially when it’s done in a cast iron skillet inside a Gozney Roccbox. In this Fire-Roasted Ziti Bake, we start by pan-frying meatballs, build a red sauce that caramelizes under the flame, then finish everything with pasta, cheese, and smoke. It’s equal parts comfort food and campfire cooking — and it all happens in one pan.

Ingredients

For the Meatballs:

• 1 lb ground beef or pork (or a mix)

• 1 egg

• 1/4 cup breadcrumbs

• 1 tsp Ranch & Rifle A.P. Seasoning (optional)

• 2 tbsp grated Parmesan

• 1 tbsp Italian seasoning

For the Sauce:

• 2 tbsp olive oil

• 1/2 yellow onion, finely diced

• 1/3 cup finely sliced carrots (about half a medium carrot)

• 3–4 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• Handful of fresh basil, torn

To Finish:

• 8 oz cooked ziti noodles

• 1/3 cup reserved pasta water

• 1–1.5 cups shredded mozzarella and/or provolone

• Extra Parmesan to finish

Equipment

• Gozney Roccbox, preheated

• 10–12” Lodge Cast Iron skillet

• Heat-resistant gloves, pan handle cover, or towels

Instructions

1. Preheat the Roccbox

Fire up your Gozney Roccbox to full flame and let it preheat for at least 20 minutes. You’ll want the stone ripping hot before you start.

2. Make & Fry the Meatballs

Mix all the meatball ingredients until just combined, then roll into small golf ball-sized rounds.

Add a light layer of oil to your cast iron and slide it into the Roccbox for 5 minutes to preheat. Carefully remove, then add the meatballs and return to the oven. Cook on high heat, turning once, until browned and mostly cooked through (about 5–7 minutes total). Remove meatballs from the pan and set aside.

3. Build the Sauce

In the same skillet, add a bit more oil if needed. Add diced onions and sliced carrots and sauté until they just begin to soften (about 2 minutes). Then stir in the minced garlic and cook for another 30 seconds.

Pour in the crushed tomatoes, red pepper flakes, salt, pepper, and basil. Return the skillet to the Roccbox and let the sauce roast under high flame for 4–5 minutes, rotating the skillet halfway through. You’re looking for slight caramelization and bubbling around the edges — that’s flavor.

4. Add the Pasta & Meatballs

Pull the skillet, stir in the cooked ziti and a splash of pasta water to loosen the sauce. Add the meatballs back in and mix to coat evenly.

Return to the Roccbox and roast under a low flame for 5 minutes, rotating halfway for even cooking.

5. Melt the Cheese

Top everything with shredded mozzarella/provolone and a dusting of Parmesan. Slide the skillet back in under low flame for 1–2 minutes, or until the cheese is melted, bubbling, and starting to char in spots.

6. Rest & Serve

Let rest for 5 minutes before serving to allow everything to set. Then dig in — this one goes fast.

Tips

• Want extra flavor? Add a dash of Ranch & Rifle seasoning to the meatballs or even the sauce.

• The carrots add a subtle sweetness and help balance the acidity of the tomatoes.

• Always have a glove or towel nearby — that cast iron stays hot for a long time.

Tag @Ranch.and.Rifle when you give this one a go — we love seeing open flame meals come together in your own backyard.