Can you use a different kind of pasta?

I have only tested this recipe with penne pasta, so I can't say for sure if another shape will work. If I have to guess, I think a similar short pasta shape with the same cooking time would work but can't guarantee it.

Can I make this meatless?

Yes, you can leave out the meatballs (or use frozen veggie meatballs) and use vegetable broth instead of beef broth or chicken broth.

Are you sure I don't have to boil the pasta before baking it?

For this recipe, you don't need to boil it first. I developed this recipe so that the pasta, sauce, and frozen meatballs all cook at the same time. It's like magic. This won't work for all baked pasta recipes (like my baked pasta with sausage and cheesy baked ziti ) - it's all about the amount of liquid.

Should you bake pasta covered or uncovered?

It depends on the recipe. For this one, you need to cover it for most of the time so the pasta can cook and absorb the liquid. The foil traps the liquid and keeps it from evaporating before the pasta can soak it up. Once the penne is almost cooked, you take the foil off. The excess liquid will cook off so you have a thickened sauce with the pasta. The best rule of thumb? Always follow what the recipe recommends.

How are the leftovers?

Very good! They keep well in the refrigerator for three to four days or you can freeze the leftovers. The pasta will be a little drier after being chilled so you may want to add a splash of broth (or some jarred marinara sauce) when you reheat it.

Baked Penne with Meatballs (Dump & Bake Recipe!)

Baked Penne with Meatballs

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5 from 2 reviews

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.

Author: April Anderson
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

Scale

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

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Instructions

Preheat the oven to 375°F.
Place the olive oil, 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.

Notes

You can use chicken stock in place of the beef stock.

For the meatballs, it’s best to use ones that are between 0.5 ounce and 1.0 big for a total of 1 pound. Also, you can also use frozen turkey meatballs. Or, use homemade meatballs.

Nutrition

Calories: 509
Sugar: 10.3g
Sodium: 893.4mg
Fat: 24.3g
Saturated Fat: 7.7g
Unsaturated Fat: 14.4g
Trans Fat: 0.5g
Carbohydrates: 53.2g
Fiber: 6.2g
Protein: 21.8g
Cholesterol: 54.6mg

Find it online: https://www.girlgonegourmet.com/baked-penne/