Baked Penne With Meatballs Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
• Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

Steps:

• In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
• In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
• In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
• Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.

Steps:

• Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
• In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
• In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
• Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
• In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

Steps:

• Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
• Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
• Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
• Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
• Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.

Steps:

• For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
• Form into about 1-inch size balls.
• In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
• Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
• Set oven to 375 degrees.
• Grease a 4-quart baking dish.
• In a small bowl mix together shredded mozzarella and Parmesan cheese.
• Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
• Then spoon HALF of the pasta on top.
• Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
• Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
• Spread remaining pasta over the ricotta.
• Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
• Bake for about 35-40 minutes or until golden.
• Let stand for 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees.
• Grease 2 1/2 quart casserole.
• Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
• (If the pepper is large, you may not want to add whole pepper… it depends on your taste).
• After you have removed sausage from casing, put into a medium sized bowl.
• Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
• Take 1/3 of your onion and chop it very fine.
• Add to meat/egg mixture.
• Then add a small amount of breadcrumbs, and mix with hands again.
• Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
• Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
• Roll into balls.
• Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], don’t be afraid to add a little more; Just don’t get carried away!).
• Add meatballs; cook thoroughly.
• Transfer to bowl using slotted spoon (to drain oil).
• Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
• Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
• Season and cook 8 minutes.
• Return meat to skillet.
• Add cream and oregano.
• Bring to a boil.
• Add half the fontina and stir until melted.
• Cook penne al dente, drain and return to pot.
• Add sauce and toss through to coat.
• Transfer to casserole and top with remaining fontina.
• Bake until heated through, about 15 to 20 minutes.
• ENJOY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
• Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 25 minutes.