Turkey Meatballs and Ricotta Bake with Penne
Indulge in the ultimate comfort food with this Turkey Meatballs and Ricotta Bake with Penne recipe—a hearty, flavor-packed dish that’s perfect for family dinners or gatherings. Tender, homemade turkey meatballs are seasoned with garlic, Parmesan, and Italian herbs, then browned to perfection before being nestled into al dente penne pasta. Creamy dollops of ricotta cheese add a luxurious touch while tangy marinara sauce and gooey melted mozzarella bring it all together in a bubbling casserole. With just 20 minutes of prep time and easy-to-follow steps, this one-pan baked pasta dish is a satisfying, stress-free meal that’s sure to become a household favorite. Serve it hot with a sprinkle of fresh parsley for a pop of color and a burst of freshness. Perfectly comforting, deeply satisfying, and incredibly easy to make—this recipe hits all the right notes for dinner success!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 3 Garlic cloves, minced
- 1 Small onion, finely chopped
- 1 Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Penne pasta
- 1 cup Ricotta cheese
- 1.5 cups Mozzarella cheese, shredded
- 3 cups Marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
To make the meatballs, combine ground turkey, minced garlic, onion, egg, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper in a large bowl. Mix until just combined, being careful not to overwork the meat.
Form the mixture into 1-inch meatballs and place them on a plate or tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides (about 2-3 minutes per side). They do not need to cook through at this stage. Once browned, transfer the meatballs to a plate.
While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In the prepared baking dish, spread 1 cup of marinara sauce on the bottom.
Add the cooked penne pasta to the dish. Nestle the browned meatballs evenly among the pasta.
Dollop the ricotta cheese over the pasta and meatballs in small spoonfuls.
Pour the remaining 2 cups of marinara sauce evenly over the top. Sprinkle the shredded mozzarella cheese over the entire dish.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve hot!
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.4 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2593 mg | 199% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
