No-Boil Baked Penne with Meatballs

Name: Penne Panggang Tanpa Rebus dengan Bakso
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 8 ounces whole wheat penne pasta (half of the box); 1 28 -ounce can crushed fire roasted tomatoes; 2 cups milk (I used whole milk); 1/2 cup Land O Lakes® Butter, melted; 3 cloves garlic, minced; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons oregano; 1 -2 teaspoons salt (I use 2 teaspoons of coarse kosher salt); meatballs, cooked shredded chicken, or other protein of choice; a few handfuls of spinach; grated Parmesan cheese for topping

Baked Penne with Meatballs! No-boil, fail-proof, garlic-buttery, easy dreamy weeknight dinner. SO GOOD!

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 45 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

8 ounces whole wheat penne pasta (half of the box)
1 28 -ounce can crushed fire roasted tomatoes
2 cups milk (I used whole milk)
1/2 cup Land O Lakes® Butter, melted
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons oregano
1 -2 teaspoons salt (I use 2 teaspoons of coarse kosher salt)
meatballs, cooked shredded chicken, or other protein of choice
a few handfuls of spinach
grated Parmesan cheese for topping

Steps

Preheat oven to 400 degrees.
Mix all of the baked penne ingredients together in a 9×13 baking dish. Cover tightly with foil (double layer isn’t a bad idea).
Bake for 35-40 minutes.
Remove foil (HOT HOT HOT) and give it a stir. Add spinach and top with Parm, and brown it up for 3-5 minutes under the broiler. Let it stand for a few minutes so the sauce has a chance to thicken up. Voila!