Penne and Meatballs

A make-ahead freezer-friendly recipe delivers delicious pasta and meatballs to your table in no time.

Hands-on Time: 15 min. | Total Time: 50 min. | Serves: 6 | Difficulty: Easy

  • 1 12 oz package penne pasta (about 4 cups)
  • 2 cups frozen meatballs
  • 1 24 oz. jar pasta sauce with garlic and basil
  • ¼ cup beef broth
  • ¼ cup sliced black olives
  • 1 cup shredded four cheese variety
  • Dash of salt
  • Dash of pepper
  • Cooking spray
  1. Cook and drain pasta according to package directions. Drain and let cold water run through to cool down.
  2. In large bowl, mix pasta sauce and broth.
  3. Spray an 11”x7” glass baking dish (about 2 quarts) with cooking spray. Add pasta, meatballs, sauce mix, olives and cheese to baking dish. Cover with foil and refrigerate at least 8 hours or overnight.
  4. Heat oven to 350°F. Bake pasta dish covered 35-40 minutes or until sauce is bubbly and cheese is melted. Serve immediately.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 380, Calories from Fat 120, Total Fat 14g (22% DV), Saturated Fat 5g (25% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 590mg (25% DV), Carbohydrates 43g (14% DV), Dietary Fiber 6g (24% DV), Sugars 7g, Protein 22g, Vitamin A 20%, Vitamin C 4%, Calcium 20%, Iron 20%.

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