Best Penne With Turkey Meatballs Recipes

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PENNE WITH TURKEY MEATBALLS



Penne With Turkey Meatballs image

Make and share this Penne With Turkey Meatballs recipe from Food.com.

Provided by pamsbm

Categories     Penne

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup plain dried breadcrumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated romano cheese
1 lb ground turkey, preferably dark meat
salt & freshly ground black pepper
1/4 cup extra virgin olive oil
5 cups tomato sauce
1 lb dry penne pasta

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 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.
  • 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 6 quarts of salted water to boil.
  • Add pasta and cook until al dente, about 8 minutes.
  • Drain pasta, do not rinse pasta with water.
  • Remove meatballs from sauce and place in serving bowl.
  • Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
  • Place the cooked penne into the skillet with the remaining sauce and toss well.
  • Pour pasta into a large serving bowl and serve alongside of meatballs.

Nutrition Facts : Calories 597.7, Fat 21.6, SaturatedFat 5.5, Cholesterol 125.8, Sodium 1302.7, Carbohydrate 75.2, Fiber 11.6, Sugar 9.3, Protein 29.5

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

PENNE WITH TURKEY MEATBALLS



Penne with Turkey Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground turkey, preferably dark meat
1/4 cup extra-virgin olive oil
5 cups tomato sauce
1 pound dried penne pasta

Steps:

  • In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. 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 over handle 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's 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 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.

TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE



Turkey Meatballs and Ricotta Bake With Penne image

This is like a mini meatball lasagna, I use my recipe#136292 for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my recipe#69173 this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb penne pasta
3 cups grated mozzarella cheese
1 1/4 cups grated parmesan cheese
7 cups favorite pasta sauce
1 (15 ounce) container ricotta cheese (can use 2 containers if desired)
oil (for frying)
1 lb ground turkey
3 tablespoons milk
1 tablespoon minced garlic (can use less)
3/4-1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
2 green onions, finely chopped (can use 1 small yellow onion in place of green onions)
1/2 cup minced fresh parsley
1 large egg, slighty beaten
1 -2 teaspoon seasoning salt (or white salt)
2 teaspoons black pepper

Steps:

  • For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
  • Form into about 1-inch size balls.
  • In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
  • Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
  • Set oven to 375 degrees.
  • Grease a 4-quart baking dish.
  • In a small bowl mix together shredded mozzarella and Parmesan cheese.
  • Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
  • Then spoon HALF of the pasta on top.
  • Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
  • Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
  • Spread remaining pasta over the ricotta.
  • Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
  • Bake for about 35-40 minutes or until golden.
  • Let stand for 15 minutes before serving.

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