PENNE WITH VODKA SAUCE AND MINI MEATBALLS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
- Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.
PENNE AND MEATBALL CASSEROLE
A tasty pasta and meatball casserole.
Provided by kelclrk
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
- Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
- Bake in the preheated oven until cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 39.8 g, Cholesterol 62.9 mg, Fat 13.4 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 1050 mg, Sugar 10.9 g
TURKEY MEATBALL AND PENNE CASSEROLE
Make and share this Turkey Meatball and Penne Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°; cook pasta according to package directions; drain and set aside.
- In a bowl, combine the cheeses; set aside.
- Spread 2 cups pasta sauce on the bottom of a 3 to 4 quart casserole.
- Place half the meatballs on the sauce, then half the penne on top of the meatballs.
- Pour 2 cups tomato sauce in the casserole, followed by half the cheese mixture, the remaining pasta, the remaining meatballs, the rest of the sauce, and the remaining cheese.
- Place the casserole in the center of the oven; bake for about 40 minutes, until bubbly and the top begins to brown.
Nutrition Facts : Calories 280.5, Fat 2.9, SaturatedFat 1.1, Cholesterol 4.8, Sodium 1026.2, Carbohydrate 58.7, Fiber 9, Sugar 7.8, Protein 8.3
PENNE AND MEATBALLS ALL'ARRABBIATA
A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast.
Provided by Amy
Categories Main Dish Recipes Pasta
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
- Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
- Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
- Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
- Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 29.5 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 184.2 mg, Sugar 6.9 g
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