Penne pasta and meatballs in a tomato sauce, topped with mozza cheese and baked until bubbly!
Ingredients
- ▢12 ounces penne pasta* cooked al dente
- ▢1 pound prepared meatballs or recipe below
- ▢1 tablespoon olive oil
- ▢1 small onion chopped
- ▢2 cloves garlic minced
- ▢24 ounces marinara sauce or pasta sauce
- ▢14 ounces diced fire roasted tomatoes with juice
- ▢1 tablespoon fresh parsley or 1 teaspoon dried
- ▢1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375°F.
- Place meatballs in a 9×13 pan and bake 20 minutes (or according to recipe or package directions).
- Meanwhile, heat oil over medium heat. Add onion and garlic and cook 4-5 minutes or until softened.
- Remove the meatballs from the oven. Drain fat if there is a lot in the bottom, if there is a little bit you can leave it for flavor.
- Add cooked penne, and remaining ingredients to the 9×13 pan with the meatballs. Stir to combine.
- Top with cheese and bake an additional 20 minutes or until heated through. Garnish with parsley if desired.
Recipe Notes
To Make Homemade Meatballs combine the ingredients below. Roll into 24 meatballs and bake at 375°F for 20 to 22 minutes or until cooked through.