Description
A simple, satisfying baked pasta casserole featuring meatballs and gluten-free penne, ready for a weeknight meal.
Ingredients
Scale
- 1 pound gluten-free penne pasta
- 1 pound ground beef or turkey
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the penne pasta according to package directions until al dente. Drain well.
- In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix gently.
- Roll the mixture into small meatballs, about 1 inch in diameter. You should have about 20-24 meatballs.
- In a large bowl, combine the cooked pasta, marinara sauce, and meatballs. Stir to coat everything evenly.
- Pour the pasta mixture into the prepared baking dish.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the meatballs are cooked through.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use pre-made gluten-free meatballs to save time.
- If your marinara sauce is thick, add a splash of water when mixing with the pasta.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: weeknight, baked pasta, meatball, penne, casserole, gluten free, easy dinner