Creamy Tomato Penne with Meatballs

These easy baked meatballs are tender, flavorful, and made with simple ingredients. Baking them keeps things hands-off and perfect for tossing into the creamy tomato sauce.

Ingredients

• 1 lb penne pasta (or similar)

• 4 Tbsp butter

• 6 cloves garlic, minced

• 1/2 tsp crushed red pepper (optional)

• 4 Tbsp tomato paste

• 1 (28 oz) can tomato sauce

• 1 1/2 cups heavy whipping cream

• 1/2 tsp Italian seasoning

• Salt and pepper, to taste

• 12 baked meatballs (recipe below)

• Grated Parmesan cheese, for serving

• Fresh parsley, for serving

Instructions

1. Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package directions, about 9 minutes.

2. While the pasta cooks, melt butter in a large skillet over medium-high heat. Add the garlic and crushed red pepper, if using, and sauté for about 1 minute, stirring constantly, until fragrant.

3. Stir in the tomato paste until fully combined. Add the tomato sauce, heavy cream, and Italian seasoning. Stir until smooth and bring to a gentle boil.

4. Let the sauce simmer for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.

5. Add the cooked meatballs to the sauce and gently stir to coat.

6. Drain the pasta and add it to the skillet with the sauce and meatballs. Toss to combine, adding a splash of hot pasta water if the sauce becomes too thick.

7. Serve immediately, topped with plenty of grated Parmesan cheese and fresh parsley.
   

Easy Baked Meatballs

Ingredients

• 1 lb ground beef or beef and pork blend

• 1 large egg

• 1/3 cup breadcrumbs

• 1/2 cup grated Parmesan cheese

• 2 Tbsp minced onion

• 1 Tbsp minced garlic

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 Tbsp fresh Italian parsley, chopped
  or 1 tsp dried parsley

Instructions

1. Preheat the oven to 400°F.

2. In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, onion, garlic, salt, pepper, and parsley. Mix just until combined. Do not overmix.

3. Roll the mixture into 1 1/2-inch meatballs and place on a lined baking sheet, spacing evenly.

4. Bake uncovered for about 18 minutes, or until the meatballs are cooked through and no longer pink in the center.