Description
This No-Boil Baked Penne with Meatballs recipe is a delicious and easy one-dish meal perfect for busy weeknights. Combining whole wheat penne, fire-roasted tomatoes, milk, butter, garlic, and your choice of meatballs or shredded chicken, this hearty casserole bakes directly in the oven without the need to pre-cook the pasta. Finished with fresh spinach and Parmesan under the broiler, it’s a comforting and flavorful Italian-inspired dinner that serves six.
Ingredients
Scale
Baked Penne
- 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)
Topping
- A few handfuls of fresh spinach
- Grated Parmesan cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is fully heated for baking the penne dish.
- Combine Ingredients: In a 9×13-inch baking dish, mix together the whole wheat penne, crushed fire roasted tomatoes, milk, melted butter, minced garlic, garlic powder, onion powder, oregano, salt, and your choice of cooked protein such as meatballs or shredded chicken.
- Cover and Bake: Cover the baking dish tightly with foil, preferably double layer to lock in moisture and heat evenly. Bake in the preheated oven for 35 to 40 minutes until the pasta is tender and the sauce is bubbling.
- Broil with Toppings: Carefully remove the foil—beware of steam—and stir the mixture. Add a few handfuls of fresh spinach on top and sprinkle generously with grated Parmesan cheese. Place the dish under the broiler for 3 to 5 minutes until the cheese is browned and bubbly.
- Rest and Serve: Let the baked penne rest for a few minutes after broiling to allow the sauce to thicken properly. Serve warm for a comforting and satisfying meal.
Notes
- Using whole wheat penne adds extra fiber and nutrients compared to regular pasta.
- Adjust salt to taste, especially if your meatballs or protein are already seasoned.
- Feel free to substitute the protein with plant-based alternatives for a vegetarian version.
- Double layering the foil helps prevent steam from escaping and keeps the dish moist during baking.
- Adding spinach at the end preserves its bright color and fresh flavor.
- If you don’t have a broiler, you can bake the dish uncovered for an additional 5-7 minutes to brown the cheese on top.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
