Best Baked Penne W Spicy Mini Meatballs Recipes

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MINI MEATBALL PASTA BAKE



Mini Meatball Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 23

12 ounces ground beef
12 ounces Italian sausage
1/4 cup rolled oats
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
Splash of milk
1 large egg, beaten
Kosher salt and freshly ground black pepper
Olive oil, for browning
Olive oil, as needed
3 cloves garlic, minced
1 yellow onion, chopped
One 28-ounce can diced tomatoes
One 12-ounce can tomato paste
2 cups hot water
1/4 cup chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil
1 pound ziti or mostaccioli pasta
16 ounces fresh mozzarella, cut into cubes
1/2 cup grated Parmesan

Steps:

  • For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet.
  • To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside.
  • For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool.
  • For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
  • To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan.
  • If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve.
  • If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.

SPICY BAKED PENNE DIABLO WITH ITALIAN SAUSAGE MINI MEATBALLS AND PARMESAN EASY PREP & PAN INCLUDED



Spicy Baked Penne Diablo with Italian Sausage Mini Meatballs and Parmesan easy prep & pan included image

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

Provided by Chef Ryan Pugh

Time 40m

Yield 2 servings

Number Of Ingredients 9

8 fl. oz. Marinara Sauce
8 fl. oz. Tomato Sauce
8 oz. Italian Pork Sausage Links
Info 8 oz. Cooked Penne Pasta
Info 2 oz. Ricotta
Info 1 oz. Shredded Parmesan Cheese
Info ¼ cup Panko Breadcrumbs
2 tsp. Chipotle Pepper Paste
¼ tsp. Red Pepper Flakes

Steps:

  • Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using ground pork, follow same instructions as Italian sausage in Steps 2 and 3, baking uncovered in hot oven until pork reaches minimum internal temperature, 20-25 minutes. 1 Prepare the Ingredients Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.Combine pasta, half the tomato sauce (remaining half is yours to use as you please!), marinara, and chipotle pepper paste (to taste) in provided tray until completely combined. 2 Add the Meatballs Remove Italian sausage from casing, if necessary.In a mixing bowl, combine Italian sausage, panko, and half the ricotta (remaining half is yours to use as you please!). Form into eight equally-sized mini meatballs.Place meatballs on pasta. 3 Bake the Meal Bake uncovered in hot oven until Italian sausage reaches a minimum internal temperature of 160 degrees, 18-20 minutes.Carefully remove from oven. Rest, 5 minutes. Garnish with Parmesan and red pepper flakes (to taste). Bon appétit!

Nutrition Facts :

PENNE WITH TURKEY MEATBALLS



Penne with Turkey Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup plain dried bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated Romano
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 cups tomato sauce, recipe follows
1 pound dried penne pasta
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
  • In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
  • Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.

BAKED PENNE WITH MEATBALLS



Baked Penne with Meatballs image

This baked penne is so easy! Everything, including the pasta, cooks in one pan for the easiest baked pasta. Combine everything in the pan, pop it in the oven, and not long after, you have the best comfort food dinner that's cozy, hearty, and satisfying.

Provided by April Anderson

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

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

Steps:

  • Preheat the oven to 375°F.
  • Place the 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.

Nutrition Facts : Calories 509 calories, Sugar 10.3g, Sodium 893.4mg, Fat 24.3g, SaturatedFat 7.7g, UnsaturatedFat 14.4g, TransFat 0.5g, Carbohydrate 53.2g, Fiber 6.2g, Protein 21.8g, Cholesterol 54.6mg

MINI MEATBALLS



Mini Meatballs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
  • Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

PENNE WITH VODKA SAUCE AND MINI MEATBALLS



Penne with Vodka Sauce and Mini Meatballs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces penne pasta
8 ounces ground beef chuck
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
1/4 cup breadcrumbs
1 large egg, lightly beaten
3/4 cup chopped fresh basil
3 cloves garlic (1 minced, 2 sliced)
2 1/2 pounds beefsteak tomatoes, halved
2 tablespoons extra-virgin olive oil
1/4 cup vodka
1/4 cup heavy cream
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
  • Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

PENNE AND MEATBALL CASSEROLE



Penne and Meatball Casserole image

A tasty pasta and meatball casserole.

Provided by kelclrk

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 2

Number Of Ingredients 13

cooking spray
¾ cup uncooked whole wheat penne pasta
2 tablespoons seasoned bread crumbs
¼ cup grated Parmesan cheese, divided
2 tablespoons egg substitute
½ teaspoon Italian seasoning
⅛ teaspoon onion powder
1 dash salt
1 dash garlic powder
¼ pound lean ground turkey
¾ cup meatless spaghetti sauce
¼ cup low-fat (2%) cottage cheese
¼ cup shredded part-skim mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
  • Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
  • Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 39.8 g, Cholesterol 62.9 mg, Fat 13.4 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 1050 mg, Sugar 10.9 g

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 11

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

Steps:

  • Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
  • Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
  • Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
  • Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
  • Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

PENNE AND MEATBALLS ALL'ARRABBIATA



Penne and Meatballs All'Arrabbiata image

A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast.

Provided by Amy

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 6

Number Of Ingredients 16

1 pound ground beef chuck
½ cup panko bread crumbs
¼ cup chopped flat-leaf parsley
1 egg white
salt and ground black pepper to taste
1 tablespoon vegetable oil
3 ½ fluid ounces extra-virgin olive oil
¾ cup sliced white button mushrooms
5 cloves garlic, minced
1 ½ teaspoons red pepper flakes
1 (15 ounce) can diced tomatoes
2 fresh tomatoes, diced
salt to taste
2 teaspoons white sugar
1 (16 ounce) box penne pasta
¼ cup chopped flat-leaf parsley

Steps:

  • Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
  • Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
  • Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
  • Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
  • Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.

Nutrition Facts : Calories 608.5 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 29.5 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 184.2 mg, Sugar 6.9 g

MINI MEATBALLS AND BAKED PENNE PASTA



Mini Meatballs and Baked Penne Pasta image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 5

1 lb lean ground beef
1/2 cup fresh parmesan cheese
1 package penne pasta
1 jar marinara sauce
1 package pre shredded Italian blend cheese

Steps:

  • Combine ground beef with parmesan cheese. Make meatballs about 1/2 inch. Cook and drain. Cook penne pasta until done.
  • In casserole dish combine cooked meatballs, penne pasta and marinara sauce. Top with Italian cheese blend.
  • Bake on 350 degrees F for approximately 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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