Penne Meatball Bake

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I like making meals that provide leftovers, which is exactly why I decided to try this recipe out in the first place. When I initially made this, TJ was out of town, and I wanted to make something once that I could eat off of for several days. This dish did not disappoint!

It’s the perfect mix of fresh, homemade flavors with the convenience of an easy meal. I really love homemade meatballs, and the simple tomato sauce complemented them well. The dish is really filling, so if you have something on the side like a salad, garlic bread, etc, you might be able to get more than 4 servings out of it.

Printable Recipe
Serves 4

ingredients:
6 oz uncooked penne
1/3 cup panko breadcrumbs
2 cloves minced garlic, divided
1/2 tsp salt, divided
1/4 tsp pepper
1 lb lean ground beef
1 egg
1 tbsp olive oil
1/4 cup chopped basil, divided
1/2 tsp crushed red pepper
1 (28 oz) can crushed tomatoes
2 oz mozzarella cheese, shredded
Parmesan cheese, if desired

instructions:
Cook the pasta according to package directions and drain, reserving 1/2 cup of the pasta water. In a large bowl, mix together the breadcrumbs, 1 minced clove of garlic, 1/4 tsp salt, pepper, ground beef, and egg.
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Form the beef into 12 large meatballs.
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Heat the olive oil in a large oven-proof skillet over medium heat. Add the meatballs to the pan, and brown, for about 5 minutes. Add in the remaining minced garlic.
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Add in the pasta water, remaining salt, 3 tbsp of basil, crushed red pepper, and tomatoes. Reduce heat to medium, cover, and simmer for 15 minutes.
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Stir the pasta into the pan.
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Sprinkle with the mozzarella cheese and broil until the cheese is melted, or 1-2 minutes. Garnish with the additional basil.
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Top with Parmesan cheese, if desired and enjoy!
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Adapted from Cooking Light Magazine

What’s your favorite meal that makes for great leftovers?

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