If there’s one dish that never fails to bring comfort and smiles, it’s a classic Penne with Meatballs Recipe; cozy, hearty, and always a hit after a long day. Imagine perfectly cooked penne pasta tossed with juicy homemade meatballs in a rich marinara sauce that clings to every bite. This isn’t just dinner—it’s a warm, family moment that brings everyone back for seconds. The best part? This Penne with Meatballs Recipe comes together in just 45 minutes, making it perfect for weeknights or feeding a hungry crowd. Fast, flavorful, and full of love—it’s comfort food at its finest.
Why You’ll Love This Penne with Meatballs Recipe
This Penne with Meatballs Recipe isn’t just another pasta dish; it’s a family favorite that’s been perfected over real dinner tables and busy weeknights. Unlike spaghetti, penne holds the sauce in every bite—making this Penne with Meatballs Recipe extra satisfying and full of flavor.
The shape of the penne catches every drop of marinara and every bit of herb; the meatballs bring hearty protein that turns this into a complete and comforting meal. It’s the kind of dish that feels special but is easy enough for any night.
Whether served with Caesar salad, garlic bread, or roasted veggies, this Penne with Meatballs Recipe fits right in. It also shines as a meal prep option; the flavors deepen overnight, making leftovers even better. That’s why so many families turn to this Penne with Meatballs Recipe as their go-to Sunday dinner—it’s impressive, simple, and always delicious.
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Ingredients
For the Meatballs:
- Ground beef – The fat content keeps meatballs juicy and flavorful
- Breadcrumbs – Helps bind the meatballs and keeps them tender
- Egg – Acts as a binder to hold everything together
- Grated Parmesan cheese – Adds depth and authentic Italian flavor
- Garlic, minced – Essential for that aromatic base
- Onion, finely diced – Provides moisture and sweetness
- Italian seasoning – A blend of herbs that screams comfort food
- Salt and black pepper – For proper seasoning
For the Pasta and Sauce:
- Fresh basil, chopped – Brightens the entire dish
- Penne pasta – The star of our penne pasta and meatballs dish
- Marinara sauce – Look for a quality brand or use homemade
- Crushed tomatoes – Adds texture and richness
- Olive oil – For cooking the meatballs
See recipe card for quantities.
Instructions
Make and Brown the Meatballs
- Combine all meatball ingredients in a large bowl, mixing gently with your hands until just incorporated. Roll into golf ball-sized portions (about 20-24 meatballs). Heat olive oil in a large skillet over medium-high heat and brown the meatballs in batches, turning carefully to get a nice crust on all sides – about 8-10 minutes total.
Simmer in Sauce
- In the same skillet, add marinara sauce and crushed tomatoes. Bring to a gentle simmer, then add the browned meatballs back to the pan. Let everything simmer together for 15-20 minutes, allowing the meatballs to finish cooking and the flavors to meld beautifully.
Cook the Pasta
- While the sauce simmers, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente – usually 10-12 minutes. Reserve ½ cup pasta water before draining.
Combine and Serve
- Add the cooked penne directly to the skillet with meatballs and sauce. Toss everything together gently, adding pasta water if needed for consistency. Remove from heat, stir in fresh basil and mozzarella if using, then serve immediately with extra Parmesan cheese.
- Step 1: Make and Brown the Meatballs
Mix and shape meatballs, then brown in a hot skillet
- Step 2: Simmer in Sauce
Let the meatballs simmer in the sauce to absorb flavor
- Step 3: Cook the Pasta
Boil the penne until perfectly al dente
- Step 4: Combine and Serve
Combine pasta with sauce and meatballs, toss gently and serve
Expert Cooking Tips for the Best Results
- The secret to restaurant-quality penne with meatballs lies in the details. First, always brown your meatballs properly – this creates a flavorful crust that adds depth to the entire dish. Second, don't skip the simmering step where meatballs cook in the sauce. This is where the magic happens, as the meatballs absorb the sauce flavors while releasing their own.
- Another game-changing tip: save some pasta water. The starchy liquid is perfect for adjusting sauce consistency and helps everything stick together beautifully. When combining the pasta with the sauce, do it off the heat to prevent the pasta from becoming mushy.
- For the most flavorful meatballs, let the mixture rest in the refrigerator for 30 minutes before shaping. This allows the breadcrumbs to absorb moisture and makes the meatballs easier to handle.
Creative Variations and Dietary Modifications
Baked Penne with Meatballs Version
- Transform this stovetop recipe into a crowd-pleasing baked penne with meatballs. After combining everything, transfer to a baking dish, top with extra mozzarella and Parmesan, and bake at 375°F for 25 minutes until bubbly and golden.
Lighter Options
- For a healthier twist, use ground turkey or chicken instead of beef. You can also add finely chopped vegetables like zucchini, carrots, or bell peppers to the meatball mixture for extra nutrition and moisture.
One-Pot Version
- Make this a true one-pot pasta dinner by cooking the pasta directly in the sauce. Add extra liquid (broth or water) and let the pasta absorb the flavors as it cooks. This method creates an incredibly flavorful dish with minimal cleanup.
Cheese Lovers' Dream
- Turn this into the ultimate cheesy meatball pasta dish by adding ricotta dollops, extra mozzarella, and a sprinkle of Romano cheese. The result is a creamy, indulgent meal that's perfect for special occasions.
Essential Equipment for Success
- A large, heavy-bottomed skillet is crucial for browning meatballs evenly without burning. Cast iron works wonderfully if you have it, as it retains heat well and creates beautiful browning. You'll also need a large pot for cooking pasta – make sure it's big enough that the penne has room to move around freely.
- A good wooden spoon or pasta fork helps when tossing everything together without breaking the meatballs. If you're making the baked version, a 9x13 inch baking dish is perfect for family-sized portions.
Storage and Meal Prep Tips
- This penne pasta dinner recipe is fantastic for meal prep. Store leftovers in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight, making it even more delicious the next day.
- For freezing, portion the cooled pasta into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- When reheating, add a little extra marinara sauce or pasta water to refresh the dish, as pasta tends to absorb liquid over time. for X days/weeks/months.
The Secret Behind My Sunday Night Favorite
It all started with a handwritten recipe card tucked into my grandmother’s old cookbook—a simple list of ingredients titled “Penne with Meatballs Recipe.” We made it one rainy Sunday, and from the first bite, it became a tradition. The penne clung to the rich sauce just right, the meatballs were unbelievably tender, and the whole kitchen smelled like something straight out of an Italian trattoria.
Over the years, I’ve tweaked the recipe slightly—just enough to make it my own without losing its cozy charm. Now, it’s the meal I turn to when I want to slow down, gather everyone at the table, and share a little comfort. This Penne with Meatballs Recipe isn’t just food; it’s family, it’s history, and it’s always worth making again.
FAQ
Can you have meatballs with penne pasta?
Absolutely! Penne pasta is perfect for meatballs; its tube shape holds the sauce and bits of herbs beautifully, making every bite flavorful and satisfying.
What kind of pasta is best with meatballs?
Short pasta like penne, rigatoni, or ziti works best because it pairs well with chunky sauces and holds up against the size and texture of meatballs.
Can raw meatballs be cooked in pasta sauce?
Yes, you can simmer raw meatballs directly in sauce; just make sure to cook them long enough (about 20–25 minutes) until fully cooked through and tender.
What pairs nicely with meatballs?
Meatballs go great with garlic bread, Caesar salad, roasted vegetables, or even a side of creamy mashed potatoes for a comforting twist.
One Bite and You’re Hooked
This Penne with Meatballs Recipe proves that comfort food can be easy and incredibly satisfying. With simple ingredients and quick steps, this Penne with Meatballs Recipe delivers tender pasta, juicy meatballs, and rich marinara sauce in every bite. It’s the kind of Penne with Meatballs Recipe that feels homemade and hearty—perfect for both kids and adults. Whether it’s a weeknight or a weekend dinner, this Penne with Meatballs Recipe is always a hit.
If you’re looking to mix things up next time, try our Garlic Butter Chicken Thighs Recipe or the incredibly satisfying Philly Cheesesteak Pasta Recipe; they’re just as easy and perfect for dinner rotation.
Whether you’re meal prepping for the week or feeding a hungry family, this Penne with Meatballs Recipe never disappoints. It’s comforting, easy to make, and full of flavor—and trust me, leftovers disappear fast. Give this Penne with Meatballs Recipe a try tonight, and don’t forget to share your version; I’d love to see how you make this Penne with Meatballs Recipe your own!
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Pairing
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Penne with Meatballs Recipe
Equipment
- 1 Large skillet For browning meatballs and simmering sauce; cast iron preferred
- 1 Large pot To boil penne pasta properly with enough space
- 1 Pasta strainer To drain the cooked pasta easily
- 1 Mixing bowl For combining meatball ingredients
- 1 Wooden spoon Ideal for stirring sauce and tossing pasta without breaking meatballs
Ingredients
For the Meatballs
- 1 lb ground beef 80/20 blend preferred
- 0.5 cup breadcrumbs plain or Italian-style
- 1 large egg
- 0.25 cup Parmesan cheese grated
- 2 garlic cloves minced
- 1 small onion finely diced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Pasta & Sauce
- 1 lb penne pasta
- 24 oz marinara sauce store-bought or homemade
- 14.5 oz crushed tomatoes canned
- 2 tablespoon olive oil for browning meatballs
- 0.5 cup fresh basil chopped
- 0.5 cup mozzarella cheese shredded, optional
- Parmesan cheese for serving, optional
Instructions
- Mix meatball ingredients, shape into balls, and brown them in a skillet with olive oil for 8–10 minutes.
- Add marinara and crushed tomatoes to the skillet; simmer with meatballs for 15–20 minutes.
- Boil penne pasta in salted water until al dente; reserve ½ cup pasta water and drain.
- Add pasta to the sauce and meatballs; toss gently, add basil and mozzarella, and serve with Parmesan.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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