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Baked Penne with Meatballs
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Baked Penne with Meatballs

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 40 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Food Processor
  • Large skillet
  • Large pot

Ingredients

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

Instructions

  • 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!