No-Boil Baked Penne Magic with Meatballs!
Enjoy a simple, flavorful baked penne with fire-roasted tomatoes and tender meatballs, made effortlessly with no pre-boiling required.
Ingredients
- 8 ounces whole wheat penne pasta
- 1 28-ounce can crushed fire roasted tomatoes
- 2 cups 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 salt
- Cooked meatballs or shredded chicken
Instructions
- Preheat oven to 400 degrees F (200 C).
- In a 9x13 inch baking dish, combine the dry penne pasta, crushed tomatoes, milk, melted butter, minced garlic, garlic powder, onion powder, oregano, coarse salt, and your chosen protein. Stir everything together until well combined.
- Cover the baking dish tightly with a double layer of aluminum foil.
- Bake for 35-40 minutes, or until the pasta is tender.
- Carefully remove the hot foil. Stir the mixture well.
- Top with grated cheese and broil for 3-5 minutes, or until the cheese is melted and golden brown. Let stand for a few minutes to allow the sauce to thicken before serving.
Notes
- Use fire-roasted crushed tomatoes for an extra layer of smoky flavor.
- Ensure the baking dish is tightly covered with foil to trap steam and cook the pasta evenly.
- Don't skip the resting time after broiling; it allows the sauce to thicken beautifully. Allergens: Milk, Wheat, Eggs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the baking dish is tightly covered with foil to trap steam and cook the pasta evenly.
- Don't skip the resting time after broiling; it allows the sauce to thicken beautifully. Allergens: Milk, Wheat, Eggs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.