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Baked Penne and Meatball Casserole

Penne and Meatball Casserole

Pasquale Sciarappa
This penne and meatball casserole comfort dish is perfect for family gatherings, Sunday dinners, or whenever you crave a wholesome and flavorful meal.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Italian
Servings 8

Ingredients
  

For the Meatballs:

  • 1 lb. Ground Beef
  • 11 oz. Ground Pork
  • 1 Egg
  • 3 Garlic Cloves minced
  • 2 Tbsp. Fresh Parsley chopped
  • 1/2 cup Pecorino Cheese grated
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 cup Panko Breadcrumbs

For the Sauce:

  • Olive Oil
  • 1 piece Beef Chuck Roast
  • 1 piece Pork Shoulder
  • All Purpose Flour for coating
  • 1/2 Onion finely chopped
  • 3 Garlic Cloves minced
  • 2 Tbsp. Tomato Paste
  • 1/2 cup Dry White Wine
  • 64 oz. Tomato Passata
  • Salt and Black Pepper to taste
  • 2 Dried Chili Peppers optional

For the Casserole:

  • 1 lb. Penne
  • 1 cup Pecorino Cheese grated
  • 1 cup Mozzarella Cheese shredded
  • 8 oz. Fresh Mozzarella Cheese sliced

Instructions
 

Prepare the Sauce

  • In a large sauce pot, add a large drizzle of olive oil and heat over medium-high heat.
  • Cover a shallow dish with all purpose flour. Dredge the beef and pork with the flour. Shake off any excess before adding to the sauce pot. Cook for about three minutes on each side, until browned.
  • Add the onion and garlic and sauté until softened.
  • Stir in the tomato paste.
  • Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Stir in passata, salt, black pepper, and hot pepper. Simmer the sauce while preparing the meatballs, allowing flavors to meld.

Prepare the Meatballs

  • Preheat your oven to 400°F.
  • In a large mixing bowl, combine ground pork, ground beef, egg, garlic, parsley, pecorino cheese, salt and black pepper.
  • Add in 3/4 cups of the panko breadcrumbs and mix thoroughly until well combined. Add remaining panko breadcrumbs, if needed.
  • With clean hands, shape the mixture into meatballs of your desired size and place them on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 15 minutes.
  • After baking, add the partially cooked meatballs directly into the simmering sauce. Allow the meatballs to cook in the sauce while the pasta cooks, absorbing the rich flavors.

Prepare the Casserole

  • Cook the penne pasta in salted boiling water, according to package instructions until al dente. Drain and put back into the same pot.
  • Add 4 ladleful's of the sauce into the penne pot, 1/2 cup of the pecorino cheese and 1/2 cup of the shredded mozzarella cheese. Mix until well combined.
  • Add 2 ladleful's of sauce in a large baking dish and spread evenly to cover the bottom.
  • Pour in half of the penne and spread evenly. Sprinkle the remaining pecorino cheese and shredded mozzarella on top. Pour the remaining penne on top and spread evenly.
  • Place the meatballs on top of the penne and cover with more sauce.
  • Bake in the preheated oven for 25 minutes. Remove and top the casserole with the slices of fresh mozzarella. Place back into the oven and bake for 5-10 minutes, until the cheese is melted.
  • Remove from the oven and let it rest for a few minutes before serving.

Video

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