Meatballs and Pasta in Creamy Marinara Sauce
Servings: 8
Meatballs and Pasta are a quick and easy meal that’s luxurious enough for a date night, but easy enough for a weeknight dinner. After browning your meatballs, all you have to do is add the pasta and creamy marinara sauce ingredients to the very same pot. This one-pot dinner is easy to clean up and it’ll thrill your tastebuds!
Print Recipe
Ingredients
- 1 lb lean ground beef
- 3 cloves garlic minced
- 1/2 cup dry fine bread crumbs
- 1 egg slightly beaten
- 1 tablespoon dried parsley
- 1 tablespoon milk
- salt and pepper to taste
- 2 1/2 cups uncooked penne
- 1 28 oz can crushed tomatoes
- 1 24 oz jar marinara sauce
- 1 cup grated Parmesan cheese
- 3/4 cup heavy cream
- 1/2 cup water
- 1/2 cup white or red wine
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
Instructions
- In a large bowl combine the ground beef, garlic, bread crumbs, egg, parsley, milk, salt and pepper. Shape into 14 balls. Fry in a large pot or dutch oven over medium to medium low heat with 1-2 tablespoons olive oil until lightly browned. About 5-7 minutes.
- Remove from pan and set aside. Add in remaining ingredients EXCEPT for shredded mozzarella. Stir to combine and nestle meatballs back into the pot. Cover and simmer on low for 15-17 minutes or until pasta is tender and the meatballs are cooked through. ( you may need to gently stir on occasion)
- Sprinkle with shredded mozzarella and cover until cheese has melted.
Notes
Storage: Store your meatballs and pasta in an airtight container. Keep the dish in the fridge for up to 5 days, and refrigerate to warm it through.
