OH MY! This baked penne with meatballs recipe was SO DELICIOUS. This delicious and comforting pasta bake is my new favorite pasta recipe. The sauce was tangy, sweet, and full of garlic and mushrooms, while the meatballs were extra tender, juicy, and moist. We had friends over for dinner, and everyone loved this meal. We thought it paired nicely with an Italian salad and freshly baked roasted garlic bread.

Baked Penne with Meatballs

Mushroom Marinara:

1 tbsp olive oil
½ yellow onion, diced
8 oz of button or cremini mushrooms, sliced thinly
3-4 cloves of garlic, chopped finely
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed
1 pinch of crushed red pepper flakes
Sea salt and fresh cracked pepper, to taste
1 (28-oz) can of crushed tomatoes
1 (15-oz) can of tomato sauce
1 tbsp fresh parsley, chopped
1 tsp balsamic vinegar
1 tsp white sugar

Meatballs:

7 button mushrooms, diced finely
¼ yellow onion, diced finely
1 clove of garlic, minced
1 tbsp fresh basil, chopped
½ tbsp fresh parsley, chopped
½ tsp fennel seed, crushed
1 lb ground beef (or ½ lb ground beef & ½ lb ground pork)
¼ cup of Italian-style breadcrumbs
1 egg, well-beaten
Sea salt and fresh cracked black pepper, to taste
Pinch of crushed red pepper flakes, to taste
1 tbsp olive oil (for cooking)

Other Ingredients:

Penne pasta, prepared per instructions
1 cup of mozzarella cheese, shredded
½ cup of Parmesan cheese, finely grated
2 tbsp fresh basil, chopped, divided

How to Make Baked Penne with Meatballs

Prepare the mushroom marinara by heating the olive oil in a large Dutch oven over medium heat. Add the onions and mushrooms and cook until tender, about 3-4 minutes.

Add the garlic, basil, oregano, crushed fennel seeds, crushed red pepper flakes, sea salt, and freshly cracked black pepper, and cook for 60 seconds, stirring frequently.

Add the tomatoes, tomato sauce, parsley, vinegar, and sugar; cover with a lid and simmer for at least 2 hours, stirring occasionally.

Taste and re-season, as needed.

Make the meatballs by placing the mushrooms, onions, garlic, basil, parsley, and crushed fennel seed in a food processor to chop.

Place that mixture in a large bowl and add the ground meat, breadcrumbs, well-beaten egg, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste. Gently combine using your hands, without overworking it. Set aside for a few minutes to allow flavors time to mingle.

Form into small meatballs and set aside.

Cook the meatballs by heating a large skillet over medium heat with 1 tablespoon of olive oil until they are golden brown on all sides.

Remove from the skillet and place them in the mushroom marinara.

Preheat the oven to 350 degrees.

Cook the pasta to al dente in a large pot of well-salted water according to the instructions; drain.

Pour the pasta into the large Dutch oven with the sauce and the meatballs.

Add most of the mozzarella and parmesan, along with the 1 tablespoon of fresh basil, and stir to combine.

Sprinkle the remaining cheese evenly over the top.

Bake by placing in the oven to bake for 20-25 minutes.

Remove from the oven and top with the remaining basil.

Serve with parmesan on the side. Enjoy!