If there’s a chilly evening calling your name or you’re in search of the ultimate crowd-pleaser for family dinner, look no further than this No-Boil Baked Penne with Meatballs. Imagine tender pasta, juicy meatballs, and creamy, cheesy goodness, all baked together in one bubbling casserole—without ever boiling a pot of water! This recipe is your weeknight hero, marrying effortless prep with big Italian-American flavors that deliver pure comfort in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of No-Boil Baked Penne with Meatballs lies in its simplicity—each component brings something special, whether it’s creamy richness, savory depth, or a pop of freshness. Gather these pantry and freezer staples to build layers of flavor that taste like you spent hours in the kitchen, even when you didn’t!
- Penne pasta (uncooked): The heart of this dish, soaking up all the saucy goodness while baking right in the oven—no boiling needed!
- Marinara sauce: Go for your favorite jarred brand or homemade; it supplies tangy tomatoes and a lovely herb base.
- Water: Helps the pasta cook perfectly, creating a luscious sauce as everything bakes.
- Heavy cream: Adds richness and silkiness, turning your sauce into something truly crave-worthy.
- Italian seasoning: A mix of classic Mediterranean herbs that bring that unmistakable Italian-American flair.
- Garlic powder: For a mellow, round garlic flavor without extra prep.
- Salt: Essential for balancing flavors, ensuring every element pops.
- Black pepper: Adds a gentle warmth and depth to the sauce.
- Frozen fully cooked meatballs: The ultimate time-saver; they bake up juicy and flavorful, nestled right between the pasta.
- Shredded mozzarella cheese: Blankets the bake in gooey, melty comfort—who can resist that cheese pull?
- Grated Parmesan cheese: For a nutty, savory kick that finishes the topping beautifully.
- Chopped fresh basil or parsley (optional): Adds a pop of color and fresh flavor, perfect for garnish.
How to Make No-Boil Baked Penne with Meatballs
Step 1: Prep the Baking Dish and Oven
Start by preheating your oven to 400°F, so it’s hot and ready when you assemble the casserole. Lightly grease a 9×13-inch baking dish—this ensures everything releases easily and cleanup is a breeze. Trust me, this little swipe of oil saves a ton of hassle later.
Step 2: Mix Up the Savory Sauce
In a big bowl, whisk together your marinara sauce, water, heavy cream, Italian seasoning, garlic powder, salt, and black pepper. This velvety sauce is not only full of herby, creamy goodness; it’s what allows the penne to cook right in the pan. No-boil means easy, but it absolutely doesn’t mean sacrificing flavor!
Step 3: Assemble the No-Boil Baked Penne with Meatballs
Add the uncooked penne and frozen meatballs straight into the prepared baking dish—no thawing required! Pour the sauce mixture over everything and give it all a gentle stir, making sure the pasta is completely submerged. This is the magic moment: the pasta will soak up all those gorgeous flavors while it bakes.
Step 4: Cover and Bake
Tightly cover the dish with foil to seal in moisture—this step is crucial for ensuring tender pasta. Pop the dish into your preheated oven, and bake for 40 minutes. Let the aromas of No-Boil Baked Penne with Meatballs start to fill your kitchen!
Step 5: Add the Cheesy Topping and Finish Baking
After 40 minutes, carefully remove the foil (watch out for the steam!) and give everything a gently stir. Sprinkle a generous layer of shredded mozzarella and a dusting of grated Parmesan all over the top. Return the dish to the oven, uncovered, for another 10–15 minutes, until the cheese is melted, bubbly, and oh-so-irresistible. The pasta should be just tender and the meatballs perfectly heated through.
Step 6: Rest, Garnish, and Serve
When the No-Boil Baked Penne with Meatballs emerges hot and golden, let it rest for five minutes. This small wait helps the sauce settle and makes scooping easier. Finish with a flourish of fresh basil or parsley if you like—a little green brightens up the whole casserole.
How to Serve No-Boil Baked Penne with Meatballs
Garnishes
For that final restaurant-worthy touch, scatter some chopped basil or parsley over the bubbling casserole just before you bring it to the table. A sprinkle of extra Parmesan, a twist of cracked black pepper, or even a dash of red pepper flakes can add more personality—or customize to suit your crowd.
Side Dishes
This dish is a meal on its own, but for the ultimate dinner spread, serve your No-Boil Baked Penne with Meatballs alongside garlicky breadsticks, a zesty Caesar salad, or classic steamed green beans. These sides balance out the cheesy, hearty pasta and keep everyone coming back for seconds.
Creative Ways to Present
Take things up a notch by scooping the pasta into individual ramekins for dinner-party flair or packing leftovers into lunch containers with a handful of arugula. For game nights or gatherings, go buffet style with bowls of extra cheese and fresh herbs so everyone can top their serving any way they like.
Make Ahead and Storage
Storing Leftovers
Any leftover No-Boil Baked Penne with Meatballs will keep beautifully in the fridge for up to three days. Transfer cooled portions to an airtight container and pop it in the refrigerator for an instant comfort dinner or hearty lunch.
Freezing
This casserole is freezer-friendly! Let it cool completely, then wrap individual portions or the whole dish tightly in foil and plastic wrap. Freeze for up to two months—just remember to label with the date for best results.
Reheating
To reheat, thaw frozen portions overnight in the fridge if needed. Warm individual servings in the microwave or bake in a 350°F oven until heated through, covering with foil to preserve moisture and prevent the cheese from getting too brown.
FAQs
Can I use a different type Main Course
Absolutely! While penne works beautifully since it captures the sauce and cheese, other short-cut pastas—like ziti or rigatoni—will also thrive in this recipe. Cooking times may vary by a few minutes, so just make sure to check for tenderness.
Do I have to use frozen meatballs?
No, you can use homemade or refrigerated cooked meatballs as well! Keep them fully cooked for best results, and adjust the initial baking time slightly if they’re coming straight from the fridge instead of the freezer.
Can I make this No-Boil Baked Penne with Meatballs gluten-free?
Definitely! Use your favorite certified gluten-free penne and double-check that your meatballs and sauce are gluten-free. Everything else stays the same—just keep an eye on the bake time, as gluten-free pastas can soften more quickly.
Is it possible to prepare this dish ahead of time?
Yes! You can assemble No-Boil Baked Penne with Meatballs up to the point before baking, cover tightly, and refrigerate overnight. Add a few extra minutes to the bake time to ensure the dish is hot and the pasta is tender.
What can I do to make the dish spicier?
Stir some crushed red pepper flakes into the sauce mixture, or serve the finished casserole with a side of hot sauce or Calabrian chili oil. You can also add a pinch of cayenne if your family likes things fiery!
Final Thoughts
This No-Boil Baked Penne with Meatballs is my secret weapon when I want comfort, convenience, and family-sized flavor without spending all night in the kitchen. If you haven’t tried a no-boil pasta bake before, I guarantee this one will win you over—cheesy, meaty, creamy, and oh-so-satisfying. Gather your ingredients and give it a go; you might just discover your new favorite weeknight tradition!
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No-Boil Baked Penne with Meatballs Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This No-Boil Baked Penne with Meatballs recipe is a convenient and delicious way to make a hearty pasta dish with minimal effort. With a creamy tomato sauce, tender meatballs, and gooey cheese, it’s a family-friendly meal that’s sure to please.
Ingredients
Pasta and Sauce:
- 1 (16 oz) box penne pasta (uncooked)
- 1 (24 oz) jar marinara sauce
- 2 cups water
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Meatballs and Cheese:
- 1 (20 oz) bag frozen fully cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
- Prepare sauce: In a large bowl, whisk together marinara sauce, water, heavy cream, Italian seasoning, garlic powder, salt, and pepper.
- Assemble: Add uncooked penne and frozen meatballs to the baking dish. Pour the sauce mixture over the top and stir gently to combine.
- Bake: Cover tightly with foil and bake for 40 minutes. Remove foil, stir the pasta, and sprinkle with mozzarella and Parmesan cheese. Bake uncovered for another 10–15 minutes until cheese is melted and bubbly, and pasta is tender.
- Serve: Let rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- You can substitute ricotta or cottage cheese for some of the mozzarella for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 810mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
