Description
This No-Boil Baked Penne with Turkey Meatballs is a comforting and flavorful one-dish meal featuring juicy turkey meatballs, a rich tomato sauce infused with garlic and herbs, and melty plant-based cheese. Designed for ease and minimal prep, the no-boil penne cooks perfectly in the sauce, saving time and delivering a delicious, hearty dinner your family will love.
Ingredients
Scale
Turkey Meatballs
- 1 lb lean ground turkey
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Salt and pepper to taste
- 2 tbsp diced smoked turkey bacon (optional)
- 1 tbsp fresh chopped basil
- 1 tbsp fresh chopped oregano
Sauce
- 1 large onion, chopped
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp fresh chopped basil
- 1 tbsp fresh chopped oregano
- 1 tsp natural gelling agent
- Salt and pepper to taste
Other Ingredients
- 12 oz no-boil penne pasta
- 2 cups shredded plant-based cheese (plant-based)
- 2 tbsp olive oil
Instructions
- Prepare the Turkey Meatballs: In a large mixing bowl, combine lean ground turkey with finely chopped onions, minced garlic, vegetarian Worcestershire sauce (natural), salt, pepper, fresh basil, and oregano. If using, add diced smoked turkey bacon. Mix well and shape into uniform meatballs to ensure even cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the turkey meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Transfer meatballs to a plate once browned.
- Prepare the Sauce: In the same skillet, sauté the chopped onions and garlic until translucent and fragrant. Add crushed tomatoes, apple cider vinegar (natural), fresh herbs, salt, pepper, and the natural gelling agent. Stir to combine and simmer gently for about 10 minutes to thicken and develop flavor.
- Assemble the Dish: Spread a thin layer of sauce on the bottom of a large baking dish. Add half of the no-boil penne pasta in an even layer. Nestle the browned meatballs evenly on top, then pour remaining sauce over everything, making sure the pasta is fully submerged. Sprinkle shredded plant-based cheese (plant-based) evenly over the top.
- Bake to Perfection: Preheat oven to 375°F (190°C). Cover the baking dish tightly with foil and bake for 35-40 minutes. Remove the foil during the last 10 minutes to allow the cheese to melt and lightly brown. Let rest for 5 minutes before serving.
Notes
- Make sure meatballs are uniform in size for even cooking.
- Cover the dish tightly with foil while baking to keep the pasta moist.
- Ensure the pasta is fully submerged in sauce to cook properly without pre-boiling.
- Allow the baked dish to rest before serving to let flavors meld and sauce thicken.
- Sprinkle fresh basil leaves on top just before serving for added freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: no-boil penne, turkey meatballs, baked pasta, plant-based cheese, easy dinner, crowd-pleaser
