Vegetarian Meatball Penne Bake
Welcome to an effortless 4 ingredient dinner that includes meatballs, pasta, mozzarella cheese, and marinara! This recipe has a cooking time of under an hour, serves approximately 6 people, and offers the creative leeway of choosing your preference of meatballs and pasta! I hope this sounds as exciting to you as it is to taste!
Ingredients
- 14 oz bag of frozen meatballs I use Impossible meat
- 8 oz shredded mozzarella cheese
- 28 oz jar marinara I use Rao's marinara
- 8 oz penne pasta
Instructions
- First preheat your oven to 425℉ (approx. 218℃).
- Then, salt and boil water in a pot, and cook pasta just under al dente. Then drain.
- In a larger oven-safe pan or dish, combine the cooked pasta and marinara sauce, then top with the meatballs and cheese.
- Cover and bake for 15 minutes!
- After 15 minutes, uncover the dish and let it bake for an additional 10 minutes until it is all nice and bubbly around the edges.
- If you’d like, finish by topping with some fresh basil, and you’re ready to serve!
Notes
Indulge into your imaginative freedom, so by all means use any type of meatballs or pasta shape of your choice. If you would like to follow my specific version, I use Impossible meat and penne pasta for this recipe.