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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:

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

Meatballs:

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

Other Ingredients:

  • Penne pasta prepared per instructions
  • 1 cup of mozzarella cheese shredded
  • ¼ cup of Parmesan cheese shredded
  • 1 tbsp fresh basil chopped

Instructions

  • Make the mushroom marinara by heating the olive oil in a large Dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently.
  • Add the remaining ingredients; cover with a lid and simmer for at least 2 hours, stirring occasionally.
  • Taste and re-season, as needed.
  • Make the meatballs by putting the onions, garlic, and mushrooms in a food processor to chop, otherwise, chop them as small as you can. Combine all ingredients (except for olive oil) together gently.
  • Form into small meatballs and set aside.
  • Cook the meatballs by heating a large skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides.
  • Remove from the skillet and place the cooked meatballs in the mushroom marinara.
  • Preheat the oven to 350 degrees.
  • Cook the pasta in a large pot of well-salted water to al dente, per the instructions; drain.
  • Pour the pasta into the sauce with the meatballs. Add the fresh basil and cheese–reserving a bit for the top, then mix VERY gently.
  • Bake the dish by topping with remaining cheese then place into the oven to bake for 20-25 minutes.
  • Remove from the oven and top with remaining basil and parmesan. Enjoy!