Gluten-Free Weeknight Baked Meatball Penne Pasta Casserole
This Gluten-Free Weeknight Baked Meatball Penne Pasta Casserole is a healthier classic recipe for the entire family! Packed with bold, savory flavors, this recipe is the perfect hearty, vegetarian option that is made with creamy ricotta + vegan meatballs.
Servings: 6 servings
Calories: 753kcal
Ingredients
PASTA BAKE:
- 1 (9 oz.) box Ancient Harvest Plant-Based Protein Pasta Green Lentil Penne (See Notes!)
- 1 tablespoon Extra Virgin Olive Oil
- 1 (12 oz.) bag Vegan Meatballs, Homemade or Store-bought
- 32 oz. Pasta sauce
- 2-3 Tbsps pasta water (See Notes for Instructions!)
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon red pepper flakes
- sea salt + black pepper, for taste
- ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-3 Tbsps veggie stock, organic
- 3-4 cups ricotta cheese (I use Part Skim; You can use regular if preferred)
- 3 cups shredded mozzarella cheese, organic
- 1 cup grated parmesan cheese
Instructions
COOK THE PASTA:
- Begin by cooking penne pasta according to the directions of the packaging for al dente (about 6-7 minutes) and drain (leaving aside 2-3 Tbsps of pasta water for later).
- Preheat oven to 400 degrees Fahrenheit, lightly grease a standard 9 x 13 baking dish.
TO MAKE THE TOMATO SAUCE:
- In the meantime, in a pot on medium-high heat, add oil (1 Tbsp) and minced garlic cloves and sauté until fragrant +translucent, about 2-3 minutes. Add in vegan meatballs and let them brown on around the sides, tossing them to ensure that they brown evenly, about 5-6 minutes. Remove meatballs from pan.
- Add the tomato sauce followed by the veggie stock and whisk together. Add in seasonings and herbs and whisk until combined. Re-add meatballs and stir them into the sauce using a wooden spoon.
- Let sauce simmer and bubble for 10-15 minutes before removing from heat.
- Meanwhile, add ricotta cheese and a few Tbsps (2-3 at most) of pasta water and stir using a spatula until smooth. Fold in parmesan cheese and kale.
TO MAKE THE PASTA CASSEROLE:
- Add a bit of the tomato sauce to the base of the baking dish and then add in the cooked pasta. Spread evenly. Sprinkle a nice layer of mozzarella cheese (1 cup) for extra cheesiness.
- Top with meatballs + tomato sauce and add scoops of ricotta mixture in between the pasta and meatballs all around. **NOTE: It doesn't have to be perfect.**
- Sprinkle the tops with remaining mozzarella cheese until fully covered.
- Loosely cover with foil and bake for 20-25 minutes. Remove foil paper and bake for another 5 minutes or so, until cheese has fully melted and browned slightly.
- Remove from oven and serve with your favorite salad or bread.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- BOILED PASTA WATER: Since ricotta cheese usually comes out a bit thick, the trick to the ultimate creaminess is in mixing in a bit of the boiled pasta water.
- ANCIENT HARVEST PASTA: This Green Lentil Pasta is perfect. It only has 25g of protein per serving, making it perfect for Meatless Mondays. Click this link to purchase.
Nutrition
Calories: 753kcal | Carbohydrates: 47g | Protein: 54g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 121mg | Sodium: 1810mg | Potassium: 823mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1848IU | Vitamin C: 12mg | Calcium: 790mg | Iron: 8mg