Baked Italian Meatballs with Marinara Pasta
Baked Italian Meatballs with Marinara Pasta is an Italian pasta dish of medium difficulty, ready in about 50 minutes and enough for 5 servings. It is built around ground beef, penne pasta and marinara sauce. The cooking is mostly baking. With 34 g of protein per serving (about 520 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 520 kcal
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Ingredients
For 5 servings
- 600 gground beef
- 400 gpenne pasta
- 500 mlmarinara sauce
- 60 gbreadcrumbs
- 1egg
- 50 gParmesan cheese
- 3 clovesgarlic
- 1 tbspdried Italian herbs
- 1onion
Instructions
- Preheat oven to 200C (400F). Finely dice the onion and mince the garlic.
- Combine ground beef, breadcrumbs, egg, half the grated Parmesan, minced garlic, diced onion, dried Italian herbs, salt, and pepper. Mix gently and form into 20 meatballs.
- Place meatballs on a lined baking sheet and bake for 20 minutes until browned and cooked through.
- Cook penne pasta according to package directions until al dente. Drain and toss with marinara sauce.
- Divide pasta among containers and top with meatballs. Sprinkle remaining Parmesan cheese on top. Refrigerate for 4 days or freeze for 2 months.
Cook’s notes
Mix the meatball mixture gently and only until combined; overworking it makes the meatballs dense. A mix of ground beef and pork gives softer meatballs. They freeze well on their own: bake, cool, then freeze on a tray before bagging, and reheat in the sauce.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 34 g
- Fat
- 18 g
- Carbs
- 54 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- In cookbook: Meal Prep Champions
