Name: No-Boil Baked Penne with Meatballs Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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); Meatballs, cooked shredded chicken, or other protein of choice (quantity as desired); A few handfuls of fresh spinach; Grated Parmesan cheese for topping

Jump to Recipe· 4.7 from 74 reviews

If you’re anything like me, you want a comforting pasta dish without the hassle of boiling noodles and juggling a million pots. That’s exactly why I’m so excited to share this No-Boil Baked Penne with Meatballs Recipe with you—it’s a total game changer! You get that cozy baked pasta goodness with tender meatballs all cooked together in one dish. Trust me, once you try this, it’ll become your go-to weeknight meal for busy evenings or anytime you crave something warm and satisfying without the fuss.

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Why You’ll Love This Recipe

No-Boil Convenience: Skip the pasta boiling step and let the oven do the work—it saves time and cleanup.
One-Dish Wonder: Everything cooks together, melding flavors beautifully and making meal prep a breeze.
Customizable Proteins: Use meatballs, shredded chicken, or your favorite protein to suit your taste.
Family Favorite: I’ve made this multiple times and my crew always asks for seconds—it’s that good!

The dish shows a bowl filled with a mix of penne pasta and round meatballs, all covered in red sauce. The pasta is orange-red and slightly shiny, scattered evenly with dark green spinach leaves in between. The meatballs are brownish and textured, sitting among the pasta pieces. Some white cheese shreds are sprinkled on top. The bowl is round, white with a speckled brown pattern, holding the pasta mix. A silver spoon rests inside the bowl on the right side. The background is a white marbled surface with a small bunch of green parsley and a block of pale yellow cheese placed to the left. photo taken with an iphone --ar 2:3 --v 7 - No-Boil Baked Penne with Meatballs, baked pasta with meatballs, easy baked penne recipe, one-pot pasta dinner, hassle-free weeknight meal

Ingredients You’ll Need

These ingredients come together to create a rich, creamy, and satisfying baked penne that tastes like it took hours—but really, it’s so easy. A few pantry staples plus a can of fire-roasted tomatoes give this dish a perfect balance of smoky and savory.

Flat lay of whole wheat penne pasta scattered loosely, a small white ceramic bowl filled with crushed fire roasted tomatoes, a small white bowl of whole milk, a small white bowl containing melted butter, three whole uncracked brown garlic cloves, a few fresh oregano sprigs, a small pile of coarse kosher salt crystals, a handful of fresh green spinach leaves, a small mound of grated Parmesan cheese, arranged symmetrically with perfect spacing, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - No-Boil Baked Penne with Meatballs, baked pasta with meatballs, easy baked penne recipe, one-pot pasta dinner, hassle-free weeknight meal

Whole wheat penne pasta: I like whole wheat for its nuttier flavor and extra fiber—it holds up well in the sauce without turning mushy.
Crushed fire roasted tomatoes: Adds a smoky depth to the sauce—you can substitute with regular crushed tomatoes but I recommend giving this a try.
Milk: Use whole milk for creaminess, but 2% works fine too.
Butter: Melted butter adds richness and helps balance acidity.
Garlic and garlic powder: Double-garlic power! Fresh garlic gives aroma, garlic powder layers in more flavor.
Onion powder: Adds that subtle savory kick without extra chopping.
Oregano: Classic Italian herb that brings it all together.
Salt: Use coarse kosher salt if you have it—it seasons better and is easier to control.
Protein of choice (meatballs, shredded chicken, etc.): I love using homemade or store-bought meatballs—either way, they soak up the sauce beautifully.
Spinach: Tossed in at the end for a fresh pop of green and nutrition.
Parmesan cheese: The finishing touch for that golden, cheesy crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this No-Boil Baked Penne with Meatballs Recipe depending on the season and what I have on hand. Feel free to make it your own, whether that means switching up proteins or adding in extra veggies.

Meat alternative: One time I swapped meatballs for spicy Italian sausage and added roasted red peppers—huge hit with the family!
Vegetarian version: Skip the meatballs and toss in mushrooms or grilled zucchini; the sauce is so flavorful it still feels hearty.
Cheese lovers: I sometimes stir in a little shredded mozzarella before baking for extra gooeyness.
Spice it up: A pinch of red pepper flakes in the sauce amps up the flavor if you like a little heat.

How to Make No-Boil Baked Penne with Meatballs Recipe

Step 1: Preheat and Prepare Your Baking Dish

Start by heating your oven to 400°F (200°C). Grab a 9×13 inch baking dish—that size is perfect for this recipe and gives the pasta plenty of room to cook evenly. Lightly grease it with butter or spray so nothing sticks and clean-up is easier.

Step 2: Combine Ingredients Without Boiling the Pasta

This is the magic step! In your prepared dish, mix together the whole wheat penne pasta, crushed fire roasted tomatoes, milk, melted butter, minced garlic, garlic powder, onion powder, oregano, and salt. Then, add your cooked meatballs or shredded chicken, stirring gently to combine. The sauce will cook the pasta right in the oven—no stovetop boiling needed!

Step 3: Cover and Bake

Cover the dish tightly with foil—double layer if you want to be extra sure no steam escapes—and bake for 35 to 40 minutes. This is where the pasta softens up and the flavors meld together. Stay close to the time frame; undercooked pasta will be too firm, and overcooked can get mushy.

Step 4: Add Spinach and Cheese, Then Broil

Carefully remove the hot foil—watch your fingers! Give everything a gentle stir to mix in the sauce evenly. Toss in a few handfuls of fresh spinach right on top and sprinkle liberally with grated Parmesan cheese. Pop the dish under the broiler for 3 to 5 minutes until the cheese is golden and bubbles up. Let it rest a few minutes after broiling so the sauce thickens perfectly before serving.

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Pro Tips for Making No-Boil Baked Penne with Meatballs Recipe

Use Whole Milk or Cream: I discovered this trick for creamier sauce—skim milk just doesn’t cut it here.
Double Cover with Foil: Prevents moisture loss and ensures pasta cooks evenly without drying out.
Don’t Skip Resting: Let it sit after baking so the sauce thickens nicely and the flavors meld.
Evenly Distribute Ingredients: Ensure meatballs and pasta are spread throughout for every bite to be delicious.

How to Serve No-Boil Baked Penne with Meatballs Recipe

The image shows a white rectangular baking dish filled with a baked pasta dish. The bottom layer is penne pasta covered in a rich red-orange sauce with some tomato chunks. Mixed through and on top are golden-brown meatballs and bright green spinach leaves, adding color contrast. The pasta and meatballs are lightly sprinkled with melted grated cheese. A wooden spoon is partially buried into the dish on the right side. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - No-Boil Baked Penne with Meatballs, baked pasta with meatballs, easy baked penne recipe, one-pot pasta dinner, hassle-free weeknight meal

Garnishes

I’m all about a little fresh brightness to contrast that rich baked pasta. I usually sprinkle chopped fresh basil or parsley on top after broiling—it adds a pop of color and freshness. A drizzle of good olive oil or a squeeze of lemon juice can elevate the whole dish too.

Side Dishes

My favorite sides here are simple: a crisp green salad with a light vinaigrette to cut through the richness, or some garlic bread (to soak up any extra sauce, of course). Roasted veggies like broccoli or asparagus work beautifully if you want to keep it warm and hearty.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with more cheese and fresh herbs—it always makes it feel a little extra fancy without extra effort. You can also sprinkle toasted pine nuts or drizzle a balsamic glaze for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

When I have leftovers (which doesn’t happen often!), I let the dish cool to room temperature, then transfer leftovers into airtight containers. Stored in the fridge, it keeps well for 3-4 days. The flavors actually deepen overnight, but just be sure to reheat gently so pasta doesn’t dry out.

Freezing

I’ve frozen this baked penne successfully by storing it in a freezer-safe dish without the fresh spinach or cheese topping. When ready, thaw overnight in the fridge and then add fresh toppings before baking or broiling for the final golden finish.

Reheating

To reheat, cover the dish with foil and warm at 350°F until heated through, about 20 minutes. Then remove foil and broil for a couple of minutes to refresh the cheesy crust. Adding a splash of milk or sauce before reheating helps keep it moist and delicious.

FAQs

Can I use regular penne pasta instead of whole wheat?

Absolutely! Regular penne works great if you prefer a lighter texture or don’t have whole wheat on hand. The sauce cooks the pasta perfectly either way.
Do I need to cook the meatballs before baking?

Yes, because this recipe bakes long enough to cook the pasta but not raw meat. Using pre-cooked or store-bought meatballs is super convenient and ensures safety.
Can I make this dairy-free?

For a dairy-free version, swap the milk with unsweetened plant-based milk and use a dairy-free butter substitute. Omit the Parmesan or try nutritional yeast for a cheesy flavor.
Why is the pasta crunchy after baking?

If your pasta is crunchy, your sauce likely didn’t have enough liquid or the baking time was a bit short—make sure to measure liquids carefully and cover tightly with foil to trap steam.

Final Thoughts

I absolutely love how this No-Boil Baked Penne with Meatballs Recipe makes life simpler without sacrificing flavor or comfort. It’s one of those dishes I lean on when I want something hearty but don’t have time to fuss over boiling pasta or multiple pots. Give it a try—you’ll find it’s as easy as it is delicious, and your family might just fall in love with it like mine did. Here’s to stress-free, soul-satisfying dinners that bring everyone to the table!