Can you use a different kind of pasta? I have only tested this recipe with penne pasta, so I can’t say for sure if another shape will work. If I have to guess, I think a similar short pasta shape with the same cooking time would work but can’t guarantee it.
Can I make this meatless? Yes, you can leave out the meatballs (or use frozen veggie meatballs) and use vegetable broth instead of beef broth or chicken broth.
Are you sure I don’t have to boil the pasta before baking it? For this recipe, you don’t need to boil it first. I developed this recipe so that the pasta, sauce, and frozen meatballs all cook at the same time. It’s like magic. This won’t work for all baked pasta recipes (like my baked pasta with sausage and cheesy baked ziti) – it’s all about the amount of liquid.
INGREDIENTS
2 tablespoons olive oil
1 cup chopped onions (use frozen to make it easy!)
2 (15-oz) cans tomato sauce
1 cup low-sodium beef broth (see note)
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
10 ounces penne
16 ounces frozen beef meatballs
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Chopped parsley, for garnish
INSTRUCTIONS
Preheat the oven to 375°F.
Place the olive oil, onions, tomato sauce, broth, and all of the seasonings in a 9×13” baking dish. Stir to combine (carefully so the sauce doesn’t splash over the sides). Add the penne and press it down into the sauce. It should be completely submerged. If it isn’t add a little more broth.
Spread the meatballs over the top and lightly press them into the pasta and sauce. They don’t need to be completely submerged. If any of the penne pop up above the sauce, press them back in.
Cover the pan with foil and bake the pasta for 45 minutes. After the time is up, take the pan out of the oven and remove the foil. Carefully stir the pasta and meatballs. Place the pan back in the oven (uncovered) and bake the pasta for 15 minutes.
Take the pan out of the oven and sprinkle the cheese over the top. Pop it back in the oven for about five mintues or until the cheese is melted. Let the baked pasta stand for a few minutes. Garnish with the parsley, if using, and serve.
Penne pasta with meat balls
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
2 tablespoons 2 olive oil
1 cup 1 chopped onions (use frozen to make it easy!)
2 2 (15-oz) cans tomato sauce
1 cup 1 low-sodium beef broth (see note)
2 teaspoons 2 garlic powder
2 teaspoons 2 Italian seasoning
1 teaspoon 1 kosher salt
1/2 teaspoon 1/2 black pepper
1/4 teaspoon 1/4 red pepper flakes
10 ounces 10 penne
16 ounces 16 frozen beef meatballs
1/4 cup 1/4 shredded mozzarella cheese
1/4 cup 1/4 shredded Parmesan cheese
Chopped parsley, for garnish
Directions
- Preheat the oven to 375°F.
- Place the olive oil, onions, tomato sauce, broth, and all of the seasonings in a 9×13” baking dish. Stir to combine (carefully so the sauce doesn’t splash over the sides). Add the penne and press it down into the sauce. It should be completely submerged. If it isn’t add a little more broth.
- Spread the meatballs over the top and lightly press them into the pasta and sauce. They don’t need to be completely submerged. If any of the penne pop up above the sauce, press them back in.
- Cover the pan with foil and bake the pasta for 45 minutes. After the time is up, take the pan out of the oven and remove the foil. Carefully stir the pasta and meatballs. Place the pan back in the oven (uncovered) and bake the pasta for 15 minutes.
- Take the pan out of the oven and sprinkle the cheese over the top. Pop it back in the oven for about five mintues or until the cheese is melted. Let the baked pasta stand for a few minutes. Garnish with the parsley, if using, and serve.
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