Baked Penne Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Penne pasta and meatballs smothered in marinara sauce and tomatoes, topped with melted mozzarella and baked until bubbly. It's a comforting, classic Italian-American casserole perfect for family dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces penne (cooked al dente)
- 1 pound prepared meatballs (or recipe below)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 24 ounces marinara sauce (or pasta sauce)
- 14.5 ounces fire-roasted diced tomatoes (with juices)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 58M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 48m
- Sodium
- 1413mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 427mg
- Calcium
- 207mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.