Description
No-Boil Baked Penne with Turkey Meatballs is a comforting Italian-inspired pasta dish featuring tender turkey meatballs, rich homemade tomato sauce, and creamy plant-based cheese, all baked together without the need to pre-boil the pasta. This easy-to-make casserole offers a hearty, flavorful meal perfect for busy weeknights, with a smoky depth added by smoked turkey bacon and fresh herbs for a bright, aromatic finish.
Ingredients
Scale
Pasta and Sauce
- 12 oz dried penne pasta
- 28 oz crushed tomatoes (natural)
- 1/2 tsp natural gelling agent
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
Turkey Meatballs
- 1 lb ground turkey
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- Salt and pepper to taste
Toppings
- 1 cup shredded plant-based cheese
- 4 slices smoked turkey bacon, chopped
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Turkey Meatballs: In a large mixing bowl, combine the ground turkey with finely chopped garlic, onions, vegetarian Worcestershire sauce (natural), fresh basil, fresh oregano, salt, and pepper. Mix gently by hand until just combined to keep the meatballs tender. Shape the mixture into small, evenly sized meatballs and set aside.
- Make the Tomato Sauce: Heat olive oil in a pan over medium heat. Sauté the minced garlic and chopped onions until soft and fragrant. Add crushed tomatoes (natural), natural gelling agent, chopped basil, and oregano. Simmer gently, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Assemble the Dish: Grease a deep baking dish. Layer half of the dried no-boil penne pasta evenly in the dish. Spoon half of the tomato sauce over the pasta, then arrange half of the turkey meatballs on top. Repeat layers with the remaining penne, tomato sauce, and meatballs. Pour any remaining sauce over to ensure the pasta will cook properly.
- Add the Cheese and Smoked Turkey Bacon: Sprinkle the shredded plant-based cheese generously over the top of the assembled dish. Scatter the chopped smoked turkey bacon evenly on top to add a smoky flavor and crispy texture after baking.
- Bake Until Bubbly: Cover the casserole with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove the foil during the last 10 minutes to allow the cheese to turn golden and bubbly. Let the dish rest for a few minutes before serving to let the sauce thicken and flavors meld.
Notes
- Use a deep baking dish to allow the pasta to expand and absorb the sauce.
- Let the dish rest after baking to improve texture and flavor blending.
- Fresh herbs in both the sauce and as garnish intensify the Italian flavors.
- Use high-quality crushed tomatoes or homemade tomato sauce for best taste.
- Make meatballs uniform in size to ensure even cooking and juiciness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: no-boil baked penne, turkey meatballs, plant-based cheese, Italian pasta bake, easy weeknight dinner, smoked turkey bacon, tomato sauce
