Your search for an easy weeknight dinner ends with this no-boil baked penne pasta with meatballs. There’s no need to cook the pasta first– just combine the ingredients in a baking dish, give it a stir, and let the oven do the rest. In 40 minutes, you’ll have a creamy, flavorful pasta dish that the whole family will love!
When I pull together a delicious dinner recipe that’s not only simple, but one the entire family enjoys, it would be silly not to share it. We’ve been making this baked penne pasta on repeat for a few years now and we love it with homemade garlic bread or cheesy bread.
Here’s Why You’ll Love Today’s No-Boil Baked Penne & Meatballs
- Satisfying all-in-one meal
- Minimal effort, just combine the ingredients in 1 dish
- Packed with flavor and incredibly creamy
- This recipe makes a big batch– enough to serve 6 adults or enjoy leftovers for the week
- You can use homemade marinara sauce or store-bought
Ingredients You Need & Possible Substitutions
- Pasta: I recommend using short pasta like penne, rigatoni, or fusilli.
- Tomato Sauce: You can use store-bought or homemade pasta sauce. Paesana is a a favorite (not sponsored, genuinely love them!)
- Meatballs: This recipe works best with meatballs that are on the smaller size–think appetizer meatballs– so they cook quickly. You can use store-bought meatballs or homemade meatballs.
- Milk: Adding milk helps create a creamier sauce.
- Chicken Broth: Using chicken broth adds more flavor to the pasta dish, I recommend low sodium. You can use water if you don’t have any on hand.
- Butter: Adds flavor and creaminess to the dish.
- Parmesan Cheese: Adds flavor. You could also substitute with mozzarella cheese if you prefer.
- Spices: For the most flavor, we’re using garlic, oregano, onion powder, salt and pepper.
#1 Success Tip
Since we’re not boiling the pasta ahead of time, it’s important to cover the baked pasta
Overview: How To Make It
Start by combining the ingredients together in a 9×13-inch baking dish. Carefully stir together and make sure the pasta is submerged by the liquid.
Cover tightly, with a double layer of aluminum foil, and bake for 38-38 minutes or until the pasta is cooked through. Stir in the parmesan cheese.
FAQ About Baked Penne Pasta
When covered tightly, bake the penne pasta for 35-38 minutes until cooked through.
Absolutely! Once baked, allow the baked penne to cool completely. Then, cover tightly or store in a freezer-safe container. When ready, thaw overnight in the refrigerator.
No-Boil Baked Penne Pasta & Meatballs
Description
Your search for an easy weeknight dinner ends with this no-boil baked penne pasta with meatballs. There’s no need to cook the pasta first– just combine the ingredients in a baking dish, give it a stir, and let the oven do the rest. In 40 minutes, you’ll have a creamy, flavorful pasta dish that the whole family will love!
Prevent your screen from going dark
Instructions
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Preheat the oven to 400ºF. Spray a 9×13-inch baking dish with nonstick spray.
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To a 9×13-inch baking dish, add the pasta, tomato sauce, meatballs, garlic, butter, salt, pepper, onion powder, and dried oregano. Stir together. Pour the milk and chicken broth over top, submerging the pasta.
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Cover tightly with a double layer of aluminum foil. Bake for 35-38 minutes or until pasta is cooked through. Carefully remove the foil, there will be hot steam. Stir in the parmesan cheese.
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Let rest for 3-5 minutes to allow the sauce to thicken. Serve warm. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: The baked pasta can be frozen for up to 3 months. Allow it to cool completely. Thaw overnight in the refrigerator.
- Pasta: I recommend using short pasta like penne, rigatoni, or fusilli.
- Meatballs: This recipe works best with meatballs that are on the smaller size so they cook quickly. You can use store-bought meatballs or homemade meatballs.
- Milk: Using whole milk will make it the creamiest, but you can use a lower fat milk too.
Nutrition
Calories: 568kcal | Carbohydrates: 61g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 728mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg
