Description
A quick and hearty one-dish meal featuring juicy plant-based meatballs, tender pasta, zesty marinara sauce, and melty mozzarella—all baked together until golden and bubbly.
Ingredients
Scale
- 1 pound plant-based meatballs, frozen
- 1 jar (24 ounces) marinara sauce
- 2 cups uncooked penne pasta
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried Italian herbs
- 2 tablespoons fresh parsley, chopped
- 1 cup water
Instructions
- Preheat oven to 375°F (190°C).
- In a 9×13 baking dish, mix together uncooked pasta, marinara sauce, water, Italian herbs, and half of the cheese.
- Arrange frozen meatballs evenly over the mixture.
- Sprinkle remaining cheese on top and cover the dish tightly with foil.
- Bake covered for 35 minutes.
- Uncover, stir gently, and bake an additional 10–15 minutes until pasta is tender.
- Optional: Broil for 2–3 minutes to brown the cheese.
- Let rest for 5–10 minutes, garnish with fresh parsley, and serve.
Notes
- Use oven-ready pasta for best texture.
- Don’t skip the foil cover—it’s key to even cooking.
- Broil briefly at the end for golden cheesy goodness.