Mini Meatball Baked Penne

This pasta dish is sure to please with mini meatballs and plenty of cheese.

Mini Meatball Baked Penne, Image by Rachel Johnson

Mini Meatball Baked Penne

Serves: 6

Total Time: 1 hour

1 pound penne pasta

1 pound hot or mild Italian sausage, removed from casings

1/4 cup Italian-style breadcrumbs

1/4 cup plus 2 tablespoons grated Parmesan cheese

1 large egg, beaten

1 jar (24 ounces) marinara sauce

1 cup whole-milk ricotta cheese

8 ounces fresh mozzarella, drained from liquid and chopped into 1-inch cubes

Fresh basil or parsley, garnish

1. Preheat oven to 350°F. Set a large pot of salted water over high heat; bring to a boil. Cook pasta 6 minutes; drain and rinse under cold water to stop the cooking process.

2. To make meatballs, mix sausage, breadcrumbs, 1/4 cup Parmesan and egg; form into small, 1-ounce balls (about 1 inch in size). In a large skillet, sear meatballs 5 minutes each side or until golden and cooked through; set aside to cool on a plate lined with paper towels.

3. In a large bowl, mix marinara sauce and ricotta cheese until smooth and creamy; toss in pasta. Add meatballs and mozzarella; mix. Pour into a shallow 9 x 13 baking dish; top with remaining Parmesan.

4. Bake 25 to 30 minutes or until cheese is melted and bubbly. Garnish with basil or parsley.

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