If you’re in the mood for a dish that combines comfort, convenience, and incredible flavor, you’ve just found your new go-to. This No-Boil Baked Penne with Meatballs Recipe takes classic Italian flavors and turns them into a fuss-free, hearty meal that fits perfectly into your busy schedule. With tender whole wheat pasta soaking up a rich, garlicky tomato sauce and tender meatballs baked right in, it’s a one-pan wonder that feels like a warm hug on a plate. Plus, skipping the boiling step means you save time without sacrificing any of that cozy, homemade goodness.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe comes together beautifully. Each addition plays an important role, from the creamy touch of milk and butter to the aromatic blend of garlic and herbs that make every bite sing. Here’s everything you’ll want at arm’s reach before you get started:
- 8 ounces whole wheat penne pasta: Provides a nutty, chewy texture that holds the sauce wonderfully while adding extra fiber.
- 1 28-ounce can crushed fire roasted tomatoes: Adds rich smoky depth and vibrant color to the sauce.
- 2 cups whole milk: Offers creaminess that balances acidity and enriches the sauce’s body.
- 1/2 cup Land O Lakes® Butter, melted: Brings a luscious, silky texture and enhances the overall flavor with a buttery richness.
- 3 cloves garlic, minced: Fresh garlic infuses a bright, savory punch that pairs beautifully with the tomato base.
- 1 teaspoon garlic powder: Intensifies the garlic flavor for a double hit of savoriness.
- 1 teaspoon onion powder: Provides a subtle sweetness and depth to the sauce.
- 2 teaspoons oregano: Brings classic Italian herbiness that ties the dish together.
- 1-2 teaspoons coarse kosher salt: Just the right amount to enhance all the flavors (2 teaspoons recommended for full seasoning).
- Cooked meatballs, shredded chicken, or protein of choice: The star protein that makes this recipe hearty and filling; use as much as you like.
- A few handfuls of fresh spinach: Adds a touch of greenery, freshness, and extra nutrients.
- Grated Parmesan cheese: A golden, bubbly topping that melts perfectly under the broiler for irresistible flavor.
How to Make No-Boil Baked Penne with Meatballs Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C). This ensures the baking dish reaches the perfect temperature to cook the pasta evenly while allowing the sauce to thicken nicely. Having a fully preheated oven is key for getting that perfect bake on the penne and meatballs.
Step 2: Combine All Ingredients
Grab a 9×13-inch baking dish and toss in your whole wheat penne, crushed fire roasted tomatoes, whole milk, melted Land O Lakes® butter, minced garlic, garlic powder, onion powder, oregano, and kosher salt. Then, add your choice of cooked protein — whether it’s juicy meatballs or tender shredded chicken, this dish welcomes whatever you prefer. Mix everything gently until all the pasta is well coated in the lovely sauce.
Step 3: Cover and Bake
Cover the baking dish tightly with double layers of foil to lock in moisture and heat. Place it in the preheated oven and bake for 35 to 40 minutes. During this time, the pasta softens beautifully as it absorbs the sauce, and the flavors meld together. The bubbling sauce is a good sign it’s ready to go to the next step.
Step 4: Broil with Spinach and Parmesan
Carefully remove the foil, watching out for the steam that escapes. Give the penne a gentle stir, then tuck in a few handfuls of fresh spinach on top. Sprinkle generously with grated Parmesan cheese, which will create that irresistible golden crust. Pop the dish under the broiler for 3 to 5 minutes until the cheese is bubbly and lightly browned—this finishing touch is pure magic for both taste and presentation.
Step 5: Rest and Serve
Once out of the oven, let your No-Boil Baked Penne with Meatballs Recipe rest for a few minutes. This helps the sauce set and become perfectly thickened, making every forkful rich and satisfying. Serve it warm for a comforting dish that everyone will ask for again and again.
How to Serve No-Boil Baked Penne with Meatballs Recipe
Garnishes
Adding fresh garnishes takes this baked penne to the next level. Consider sprinkling freshly chopped basil or parsley for a pop of green and freshness that contrasts beautifully with the rich sauce and melted cheese. A drizzle of extra virgin olive oil or a pinch of red pepper flakes can also elevate the flavor while adding personality to each serving.
Side Dishes
This dish is satisfying on its own, but pairing it with a crisp green salad or garlic bread can create a complete Italian-inspired meal. A light Caesar salad with crunchy croutons or a simple arugula salad with lemon vinaigrette provides a refreshing counterpoint. Warm garlic bread adds that perfect crunchy, buttery element to mop up every last bit of sauce.
Creative Ways to Present
For special occasions or when you want to impress guests, serve your No-Boil Baked Penne with Meatballs Recipe in individual ramekins or small cast iron skillets for charming personal portions. You can also layer some fresh mozzarella cubes into the mix before baking for gooey cheese pockets that surprise the palate. Adding colorful roasted vegetables on the side can brighten the plate with visual appeal and added nutrition.
Make Ahead and Storage
Storing Leftovers
Leftovers of this No-Boil Baked Penne with Meatballs Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next day’s meal even more enjoyable. Just be sure to keep the spinach topping separate if possible to maintain its freshness.
Freezing
You can definitely freeze this baked penne for up to 2 months. Transfer cooled portions into freezer-safe containers or bags. When ready to enjoy, thaw overnight in the fridge before reheating to preserve the texture and flavors. Freezing is a fantastic way to have a comforting meal ready to go whenever time is tight.
Reheating
To reheat, bake uncovered at 350°F (175°C) until warmed through and bubbly, about 20-25 minutes. Alternatively, microwave individual portions on medium power, stirring halfway to ensure even warming. Adding a sprinkle of cheese or a splash of milk before reheating helps revive the creamy texture of the sauce.
FAQs
Can I use regular pasta instead of whole wheat?
Absolutely! Regular penne pasta works just as well in this recipe, though whole wheat adds a lovely nuttiness and extra fiber that complements the hearty sauce beautifully.
Do I have to use meatballs, or can I use other proteins?
You can definitely switch out the meatballs for shredded chicken, Italian sausage, or even plant-based proteins for a vegetarian option. This recipe is very adaptable and welcomes your favorite choice.
Is it necessary to cover the dish with foil while baking?
Yes, covering the dish with foil helps trap moisture, ensuring the pasta cooks properly without drying out. It also allows the sauce to thicken nicely as the pasta absorbs the flavors.
Can I prepare this recipe in advance?
Yes, you can assemble everything in the baking dish ahead of time, cover tightly, and refrigerate for up to 24 hours before baking. Just be sure to add the spinach and Parmesan before broiling on the day of serving.
What type of cheese can I use if I don’t have Parmesan?
Pecorino Romano or Asiago cheeses are excellent substitutes and will also melt into a deliciously golden crust. For a milder flavor, mozzarella or a blend of Italian cheeses can also work well.
Final Thoughts
This No-Boil Baked Penne with Meatballs Recipe is truly a game changer for anyone craving a comforting, flavorful pasta dinner without the fuss of boiling and multiple pots. It’s a dish that invites you in with its warmth and satisfies with every cheesy, saucy bite. I can’t wait for you to try it and make it a staple in your family’s meal rotation! Happy baking and even happier eating!
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No-Boil Baked Penne with Meatballs Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This No-Boil Baked Penne with Meatballs is a comforting and easy-to-make Italian-inspired casserole that combines whole wheat penne pasta with fire roasted tomatoes, flavorful herbs, and your choice of cooked protein such as meatballs or shredded chicken. The dish is baked covered to ensure tender pasta and a bubbling sauce, then finished under the broiler with fresh spinach and Parmesan cheese for a deliciously cheesy crust.
Ingredients
Pasta and Sauce
- 8 ounces whole wheat penne pasta (half of the box)
- 1 (28-ounce) can crushed fire roasted tomatoes
- 2 cups whole milk
- 1/2 cup Land O Lakes® Butter, melted
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons oregano
- 1–2 teaspoons coarse kosher salt (recommended 2 teaspoons)
Protein and Toppings
- Meatballs, cooked shredded chicken, or other protein of choice (quantity as desired)
- A few handfuls of fresh spinach
- Grated Parmesan cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is fully heated for baking the penne dish.
- Combine Ingredients: In a 9×13-inch baking dish, mix together the whole wheat penne, crushed fire roasted tomatoes, milk, melted butter, minced garlic, garlic powder, onion powder, oregano, salt, and your choice of cooked protein such as meatballs or shredded chicken.
- Cover and Bake: Cover the baking dish tightly with foil, preferably a double layer to lock in moisture and heat evenly. Bake in the preheated oven for 35 to 40 minutes until the pasta is tender and the sauce is bubbling.
- Broil with Toppings: Carefully remove the foil—beware of steam—and stir the mixture. Add a few handfuls of fresh spinach on top and sprinkle generously with grated Parmesan cheese. Place the dish under the broiler for 3 to 5 minutes until the cheese is browned and bubbly.
- Rest and Serve: Let the baked penne rest for a few minutes after broiling to allow the sauce to thicken properly. Serve warm for a comforting and satisfying meal.
Notes
- Use whole wheat pasta for added fiber and nutrition.
- You can substitute meatballs with shredded chicken or your favorite cooked protein.
- Be careful when removing foil from the hot dish to avoid steam burns.
- Fresh spinach added after baking keeps it vibrant and adds a nutritious boost.
- Browning the cheese under the broiler adds a lovely texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
