White Fiber Mini Penne With Creamy Tomato Sauce Meatballs And Parmigiano Cheese Recipes

BAKED PENNE WITH MEATBALLS

Steps:

• Preheat the oven to 375°F.
• Place the onions, tomato sauce, broth, and all of the seasonings in a 9×13" baking dish. Stir to combine (carefully so the sauce doesn't splash over the sides). Add the penne and press it down into the sauce. It should be completely submerged. If it isn't add a little more broth.
• Spread the meatballs over the top and lightly press them into the pasta and sauce. They don't need to be completely submerged. If any of the penne pop up above the sauce, press them back in.
• Cover the pan with foil and bake the pasta for 45 minutes. After the time is up, take the pan out of the oven and remove the foil. Carefully stir the pasta and meatballs. Place the pan back in the oven (uncovered) and bake the pasta for 15 minutes.
• Take the pan out of the oven and sprinkle the cheese over the top. Pop it back in the oven for about five mintues or until the cheese is melted. Let the baked pasta stand for a few minutes. Garnish with the parsley, if using, and serve.

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

MINI MEATBALL PENNE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta for 2 minutes less than instructed. Drain.
• Cook the onion in the oil until soft. Add the garlic and mushrooms. Cook until the juice runs out of the mushrooms. Increase the heat and continue to cook until most of the juices have evaporated. Add the passata and 1 1/2tsp of the oregano. Simmer, covered for 5 minutes. Set aside.
• Mix the mince with a third of the breadcrumbs, the tomato ketchup, and the rest of the oregano. Shape into 12 mini meatballs. Heat the oil in a frying pan and cook until brown on all sides.
• Add the meatballs to the sauce and simmer for 5 minutes. Stir in the pasta.
• Turn into the ovenproof dish. Cover with the foil and bake for 10 minutes. Remove the foil and sprinkle on the rest of the breadcrumbs and the mozzarella and Parmesan. Bake for another 10 minutes.