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Baked Penne with Italian-Style Meatballs | Can't Stay Out of the Kitchen | this sensational #pasta #recipe is layered like a #lasagna. The bottom layer has #penne mixed with 3 #cheeses including #ricotta. It's topped with #meatballs, #spaghettisauce & both #parmesan & #mozzarella cheeses. Perfect company entree. #pinenuts #groundbeef

Baked Penne with Italian-Style Meatballs

Teresa Ambra
This spectacular Italian casserole is filled with three cheeses, spaghetti sauce and penne pasta. It also includes meatballs that contain toasted pine nuts providing wonderful flavor and texture. Perfect entree for company dinners as it's incredibly delicious comfort food.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Beef, Pasta
Cuisine Italian
Servings 12
Calories 591 kcal

Equipment

  • 1 10x15" glass baking dish or large roaster-type pan
  • 1 large stock pot
  • 1 colander
  • 2 large mixing bowls
  • 1 wooden spoon
  • 1 small cookie sheet pan to roast pine nuts
  • measuring cups
  • measuring spoons
  • 2 18x26" large cookie sheet pans

Ingredients
  

BAKED PENNE:

  • 16 oz. penne pasta cooked only to al dente (if desired, use gluten free penne pasta)
  • 24 oz. carton ricotta cheese
  • 1 large egg
  • 2 24-oz. jars spaghetti sauce
  • 1 cup parmesan cheese shredded (divided use)
  • 12 to 16 oz. mozzarella cheese shredded (as desired, divided use)
  • 1 tbsp. Italian seasoning
  • 1 batch Italian-Style Meatballs

ITALIAN-STYLE MEATBALLS

  • 2 1/4 lbs. lean ground beef 93% or 96%
  • 2 cloves garlic finely minced
  • 1 1/2 cups Italian bread crumbs (if desired, use gluten free Italian style bread crumbs)
  • 1 large egg
  • 1 tsp. sea salt or kosher salt
  • 1 tsp. ground black pepper
  • 1/2 cup pine nuts toasted
  • 1/2 cup onion chopped
  • 1 heaping tablespoon dried parsley
  • 1 heaping tablespoon dried Italian seasoning

Instructions
 

BAKED PENNE:

  • Cook pasta about 9-10 minutes—only until al dente.
  • Drain and rinse with cold water to stop the cooking process.
  • In a large bowl mix cooked and drained penne, 1/2 cup parmesan cheese, ricotta cheese, egg, 3 cups mozzarella cheese and 1 ½ cups spaghetti sauce.
  • Stir to combine.
  • Spray a 10x15” baking dish with cooking spray.
  • Spread penne mixture over bottom of prepared pan.
  • Place meatballs over top of penne mixture.
  • Spread remaining sauce over top.
  • Sprinkle Italian seasoning evenly over top of sauce.
  • Sprinkle parmesan cheese over top.
  • Cover and bake at 350° for 45 minutes or until bubbly.
  • Remove from oven and remove foil.
  • Top with remaining mozzarella cheese.
  • Bake an additional 5-7 minutes or until cheese is melted.

ITALIAN-STYLE MEATBALLS:

  • Toast pine nuts; set aside.
  • Place ingredients in a mixing bowl and mix with your hands until thoroughly mixed.
  • Roll beef mixture into golf-ball sized balls and place on cookie sheets that have been sprayed with cooking spray.
  • Bake at 350° for about 30 minutes or until done.
  • Use as directed above.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 591kcalCarbohydrates: 45gProtein: 43gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 142mgSodium: 803mgPotassium: 591mgFiber: 3gSugar: 3gVitamin A: 619IUVitamin C: 1mgCalcium: 409mgIron: 5mg
Keyword cheese, main dish, meatballs, mozzarella cheese, noodles, parmesan cheese, pasta
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