Baked meatballs with tomato and penne recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

Moreish pork and beef mince meatballs made with parsley, garlic and breadcrumbs, served with a homemade tomato sauce. Both the sauce and the meatballs can be made in advance and chilled.

Northamptonshire, England, UK

3 people made this

IngredientsServes: 2

  • For the meatballs
  • 150g pork mince
  • 150g lean beef mince
  • 1/2 teaspoon paprika
  • 1 tablespoon chopped fresh parsley
  • 1 garlic clove, crushed
  • 1 slice bread, processed in a food processor for fresh breadcrumbs
  • 1 tablespoon tomato puree
  • salt and pepper to taste
  • For the sauce
  • olive oil
  • 1 onion, minced or 2 French shallots, minced
  • 2 garlic cloves, crushed
  • 125ml beef stock
  • good glug white wine
  • 1 (400g) tin chopped tomatoes
  • salt and pepper to taste
  • 1 tablespoon tomato puree, or to taste
  • 1 good pinch oregano
  • olive oil, for frying
  • 1 knob butter
  • fresh chopped basil and parsley for garnish (optional)

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. In a bowl combine the meatball ingredients and mix well using your hands. Shape into balls slightly smaller than a ping pong ball. Put on a plate, cover and chill for 30 minutes.
  2. Meanwhile, make the sauce. Heat a heavy based saucepan with oil and cook the onion until soft and translucent. Add the garlic and cook for a few minutes.
  3. Stir in the stock and wine, bubble for a moment then add the tomatoes, salt and pepper, tomato puree and oregano.
  4. Bring to the boil then immediately turn the heat down to a simmer. Simmer very gently for 90 minutes. Keep an eye on the sauce as you do not want it to be too thick. Add a splash of water or two if necessary.
  5. Preheat the oven to 150 C / Gas 2.
  6. Remove the meatballs from the fridge. Heat a frying pan with olive oil over medium to low heat. Add the meatballs and brown all over. Place on a non-stick baking tray
  7. Bake in the preheated oven until no longer pink at the centre, about 30 minutes.
  8. Just before serving the sauce, stir the butter through the sauce. Serve the meatballs on a bed of tomato sauce garnished with basil over penne pasta or spaghetti.

See it on my blog

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Baked Pasta and Meatballs Casserole

This Baked Pasta and Meatballs casserole has tender penne pasta baked in marinara sauce, topped with Italian seasoned meatballs and shredded cheese. It&rsquos always a huge win with my family and I know it will be the same for yours too!

This cozy, home-cooked meal can be served with homemade bread or a green salad. It&rsquos one of those meals that you will probably already have most of the ingredients for in your pantry.

And if you want to speed up this already quick dish, you do have the option of using ready-made meatballs from your grocery store. I like to keep a bag of frozen meatballs on hand. Give it a try, you&rsquoll love it!

Recipe Summary

  • Meatballs:
  • 1 (3/4-ounce) slice firm white bread (such as Pepperidge Farm)
  • ⅓ cup minced fresh onion
  • ¼ cup finely chopped cremini mushrooms
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons grated fresh Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 large egg yolk
  • ½ pound lean ground turkey
  • Cooking spray
  • Sauce:
  • 2 teaspoons olive oil
  • ¾ cup chopped onion
  • 4 garlic cloves, thinly sliced
  • ½ cup julienne-cut yellow bell pepper
  • ½ cup julienne-cut orange bell pepper
  • ½ teaspoon salt, divided
  • 3 cups chopped seeded plum tomato (about 2 pounds)
  • ½ cup tomato juice
  • ¼ cup quartered pitted kalamata olives
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup thinly sliced fresh basil
  • Pasta:
  • ⅛ teaspoon salt
  • 8 ounces uncooked penne (about 2 cups tube-shaped pasta)

To prepare meatballs, place bread in a food processor pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup onion, and next 8 ingredients (1/3 cup onion through turkey) stir well to combine. Lightly coat hands with cooking spray. Shape turkey mixture into 20 (1-inch) meatballs. Place on a baking sheet coated with cooking spray. Bake at 400° for 12 minutes or until done cover and keep warm.

To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add 3/4 cup onion sauté 3 minutes. Add garlic sauté 1 minute. Add bell peppers and 1/4 teaspoon salt sauté 2 minutes. Add tomato and next 6 ingredients (tomato through black pepper) bring to a boil. Reduce heat simmer, uncovered, 13 minutes or until sauce thickens. Stir in basil and 1/4 teaspoon salt. Add meatballs stir to coat.

To prepare pasta, while sauce cooks, bring 3 quarts of water to a boil in a large saucepan add 1/8 teaspoon salt and pasta. Cook 10 minutes or until al dente drain. Serve meatball mixture over pasta.

Baked Penne with Meatballs

OH MY! This was SO DELICIOUS. I actually have to use all caps because it was THAT GOOD. I was craving small meatballs and pasta so I decided to make spaghetti and meatballs. I then realized I only had penne pasta, so I made my version of a baked ziti instead . This is my new favorite pasta dish. The sauce was tangy, a bit sweet and full of garlic and mushrooms while the meatballs were extra tender and moist. It was absolutely fantastic. We had friends over for dinner and everyone loved this meal.

Mushroom Marinara:

  • 2 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 6 oz of button or cremini mushrooms, sliced thinly
  • 3-4 cloves of garlic, chopped finely
  • 1 28 oz can of crushed tomatoes
  • 1 15 oz can of tomato sauce
  • 1 tsp balsamic vinegar
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp fennel seeds, crushed
  • 1 tsp white sugar
  • 1 pinch of red pepper flakes
  • Sea salt and fresh cracked pepper to taste

Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients . Simmer for at least 2 hours.

  • 1 lb lean ground beef (I used 93/7)
  • 7 button mushrooms, diced finely
  • 1/4 sweet yellow onion, diced finely
  • 1/4 cup of Italian style breadcrumbs
  • 1 clove of garlic, minced
  • 1 egg
  • 1 tbsp fresh basil, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1/2 tsp fennel seed, crushed
  • Sea salt and fresh cracked black pepper
  • 1 tsp olive oil (for cooking)

Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the mushroom marinara.

  • Penne pasta, prepared per instructions
  • 1 cup of mozzarella cheese, shredded
  • 1/4 cup of Parmesan cheese, shredded
  • 1 tbsp fresh basil

Preheat the oven to 350 degrees. Cook the pasta per instructions and drain. Pour the pasta into the sauce with the meatballs. Add the fresh basil and cheese – reserving a bit for the top, then mix VERY gently. Top with remaining cheese and bake for 30 minutes. Enjoy!

Click here for a printable version of this recipe

How to Make Baked Penne

Now what makes this Baked Penne soooo good? Like “a million dollars good?” A few different factors, but let’s start with the ridiculously delicious Carlsbad Cravings homemade ragu sauce. Many Baked Penne Casseroles don’t use homemade sauce but even worse, there isn’t enough sauce resulting in dry pasta casserole – noooooo! – but that crime is not committed here or you can just strip away that “million dollar” title.

  • The robust sauce itself is a homemade simmering of mostly pantry ingredients: beef, Italian sausage (or you can use all beef if you prefer), onions, garlic, crushed tomatoes, tomato sauce, tomato paste, a dash of sugar, beef bouillon and plenty of aromatic seasonings. This sauce is one of my favorite all purpose ragus and it knocks the sauce of store bought.

  • Once your sauce is made, you combine it with al dente pasta.
  • Layer half of your saucy penne – then comes the extra zero to make a million – the hidden mozzarella, provolone, sour cream layer.

The what?! I know it might sound odd, but please trust me. This is the same intoxicating hidden layer (plus mozzarella!) I use in my crazy popular, rave reviewed Million Dollar Macaroni and Cheese and I actually got the idea from this Baked Penne. The creamy, cheesy center sandwiched in between pasta works like a dream in that Macaroni and Cheese it is likewise the best part of this Baked Penne. The hidden layer of mozzarella, provolone and sour cream melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness.

  • We top this brilliance with the remaining penne and top the penne with more mozzarella followed by freshly grated Parmesan cheese. At this point you can freeze or refrigerate for later or immediately bake until bubbly golden perfection.

A million dollar perfection.

Looking for more Italian pasta recipes?


(Recipe adapted from Carrie Garrett, Hillcrest Baptist Church, Cedar Hill, TX Meatball recipe adapted from Kitten Cal’s Kitchen)

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There are so many to choose from here on our site, just head over to our &ldquoSide Dishes Menu&rdquo but here are a few of our favorites!

Looking For More Pasta Recipes?

Chicken Meatball Pasta

Everything about this one-pot meal is kid-friendly. It’s one of my kids absolute favorites!

Mini chicken meatballs tossed in tomato cream sauce with orecchiette pasta. Or as my kids call it, “elephant ear pasta.” Because orecchiette pasta does resemble a small ear and what kid wouldn’t find that amusing?

But it’s the perfect pasta dinner for busy weeknights. Fairly easy to make with simple ingredients and easy swaps too. Plus the leftovers store really nicely in the fridge. If that is you have any leftovers.

The star of the recipe just has to be my chicken meatballs. These meatballs are incredibly juicy, tender, and just fall apart good. They’re quickly broiled in the oven and then finished off on the stovetop in tomato cream sauce with the pasta.

Serve these meatballs in cream sauce with some sort of green salad, such as Chopped Autumn Salad with Honey Apple Cider Dressing , Kale Caesar Salad, or Greek Cucumber Salad.

Recipe Summary

  • 1 (12 ounce) package dry penne pasta
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage
  • 1 cup chopped onion
  • ½ cup white wine
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes with garlic
  • 1 (6 ounce) can tomato paste
  • 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

Watch the video: Βασίλης Καλλίδης μπιφτέκια (October 2021).