Penne Rigate Meatballs and Marinara Recipe

3      Reviews by:    Johnny Davis   Penne Rigate Meatballs and Marinara Recipe is Italy inspired and made from scratch, using Penne Rigate pasta, meatballs and marinara to create a delightfully delicious pasta recipe. Food Category:    Pasta and Dumplings Cuisine Origin:    Southern    Servings:4 Nutrition facts:447 calories21 grams fat Print Preview Rate This Recipe Prep Time:   40 Minutes Cook Time:   30 Minutes Total Time:   1 Hour 20 Minutes

INGREDIENTS

• 1/2 lb. Penne Rigate pasta
• 1/2 Cup Parmesan cheese, grated
• For Meatballs:
• 1 lb. ground meat (hamburger meat)
• 2 eggs, beaten
• 1/2 Cup milk
• 1 Cup bread crumbs
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 tsp. oregano
• 1 tsp. salt
• 1/4 Cup fresh basil, minced OR
• 1 tsp. basil, dried
• For Marinara Sauce:
• 1 can (15oz) tomatoes, diced
• 1 1/2 tsp. basil, dried
• 1 1/2 tsp. oregano, dried
• 1 Tbl. butter or margarine
• 1 1/2 tsp. garlic, minced

DIRECTIONS

• For Meatballs: Preheat oven to 350°F. Combine all ingredients well. Roll mixture into golf ball sized balls. Place on baking sheet. Bake for 30 minutes or until meatballs have internal temperature of 170°F.
• For Marinara Sauce: Place all ingredients into a blender bowl and blend until smooth. Place in saucepan. Bring to boil over high heat, stir. Reduce heat to simmer. Let simmer while meatballs are cooking, stirring occasionally. Add a little hot water if necessary.
• For Penne Rigate: Cook according to package instructions.
• For service place Penne Rigate on plate and ladle with marinara sauce. All meatballs to plate and cover with marinara sauce. Sprinkle all with grated Parmesan cheese if desired.

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