Alright, gather round, Let me tell you the tale of the no-boil, fail-proof, garlic-buttery, dreamy baked penne with meatballs.
The foundation of this child is a smooth, flavorful, garlic-substantial tomato and margarine sauce, which is the perfect measure of tenacious for those generous entire wheat penne noodles. Also, the meatballs, spinach, and Parmesan balance the entire thing into a limited time offer sort feast.
Be that as it may, what I truly need you to know is this:
You can stir up UNCOOKED – rehash – UNCOOKED pasta, tomatoes, milk (!), garlic, and spread, in a dish and pop it in your broiler and it will heat into something that preferences like you went through hours on it.
The significance of value fixings here is clearly high, taking into account that there aren’t many in any case. Which is the reason we are utilizing the most elite: Land O Lakes® Butter! The main margarine in my ice chest. I truly accept the margarine is what takes this heated penne from normal to OMG how could you make this? Gotta love that brilliant enchantment.
Baked Penne with Meatballs! No-boil, fail-proof, garlic-buttery, easy dreamy weeknight dinner. SO GOOD!
- PREP TIME: 10 mins
- COOK TIME: 45 mins
- TOTAL TIME: 55 minutes
- YIELD: 6 servings
- 8 ounces whole wheat penne pasta (half of the box)
- 1 28-ounce can crushed fire roasted tomatoes
- 2 cups milk (I used 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 salt (I use 2 teaspoons of coarse kosher salt)
- meatballs, cooked shredded chicken, or other protein of choice
At the end:
- a few handfuls of spinach
- grated Parmesan cheese for topping
- Preheat oven to 400 degrees.
- Mix all of the baked penne ingredients together in a 9×13 baking dish. Cover tightly with foil (double layer isn’t a bad idea).
- Bake for 35-40 minutes.
- Remove foil (HOT HOT HOT) and give it a stir. Add spinach and top with Parm, and brown it up for 3-5 minutes under the broiler. Let it stand for a few minutes so the sauce has a chance to thicken up. Voila!
- Protein: This is delicious with meatballs (I used these chicken meatballs), and also delicious with a pound of cooked shredded chicken. If you do not include any protein, you will probably have a bit more sauce than what you need. As written, the base gives you enough sauce to coat the noodles AND the additional protein.
- Veggies: Seems like kale would also do really well in this recipe.
- Garlic Thoughts: I find that garlic powder and onion powder gives a distinct flavor that doesn’t replace fresh garlic but fills out the recipe really nicely. It gives some of the same savory flavor as what you might get if you added a packet of dry ranch or Italian seasoning or something… without using a packet of dry ranch or Italian seasoning.
- Al Dente Seekers: 30 – 35 minutes = slightly al dente pasta. 40 minutes = softer noodles. Keep in mind that the noodles soften as they cool / move into the leftovers stage.
- Total Fat 19.2g 25%
- Sodium 1034.4mg 45%
- Dietary Fiber 8.3g 30%
- Protein 8.4g 17&
- Vitamin C 9.7mg 11%
- Phosphorus 211.6mg 17%
- Cholesterol 48.8mg 16%
- Total Carbohydrate 46.3g 17%
- Sugars 11.7g
- Vitamin A 255.3µg 28%
- Potassium 19908.6mg 424%