If you're looking for the perfect recipe to add to your weekly meal prep routine, then look no further because this is it! This is my Easy Baked Penne with Meatballs - a delicious, simple pasta recipe that yields 4 days of lunches or dinners in less than an hour. Plus, no need to boil the pasta ahead of time or dirty up a ton of dishes - this recipe can be mad right within your glass meal prep containers, saving you time and energy on the cleanup!
Equipment
- 1 9x13 Baking Dish A high-quality baking dish is essential to any kitchen!
- 4 Glass Meal Prep Containers These containers by Zwilling are my absolute favorite!
Ingredients
- 12 Ounces Penne Pasta
- 1 28 Ounce Can Crushed Fire Roasted Tomatoes
- 3 Cups Non-Dairy Milk
- ¼ Cup Olive Oil
- 3 Cloves Garlic mashed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoons Italian Seasoning
- 2 Teaspoons Kosher Salt
- 12 Meatballs cooked or uncooked; you can also use cooked shredded chicken or another protein of choice
- ½ Cup Parmigiano Reggiano grated
Instructions
- To make this pasta bake, start by preheating your oven to 400 F.
- Next, add the dry pasta, crushed fire roasted tomatoes, non-dairy milk, olive oil, mashed garlic, garlic powder, onion powder, Italian seasoning, and kosher salt to a 9x13 baking dish. Mix to fully combine. If you want to use glass meal-prep containers instead, divide the mixture evenly amongst the four containers.
- Then, add in the meatballs or protein of choice.
- Transfer the baking dish or glass containers to the oven and allow them to bake for 35-40 minutes.
- Then, turn on the broiler and broil them for another 3-4 minutes to brown.
- Once they're done, remove them from the oven and stir everything together.
- Garnish with a sprinkle of grated Parmigiano Reggiano, then serve and enjoy!
Calories: 684kcal | Carbohydrates: 72g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 39mg | Sodium: 1482mg | Potassium: 607mg | Fiber: 4g | Sugar: 7g | Vitamin A: 814IU | Vitamin C: 14mg | Calcium: 443mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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