Penne Meatball Bake

Prep time: 5min
Total time: 75min
Serves 2
4 oz
Penne Rigate (about 1 cup/250 mL)
125 g
1 tsp
vegetable oil
5 mL
onion, finely chopped
1 cup
sliced mushrooms
250 mL
2 cups
lightly packed Baby Spinach
500 mL
1/2 cup
Tomato & Basil Pasta Sauce
125 mL
1/4 cup
light ricotta cheese
60 mL
frozen Extra Lean Turkey Meatballs
1/4 cup
Shredded Mozzarella Cheese
60 mL
½ of the recipe
15 g
saturated fat
7 g
62 g
32 g
60 mg
6 g
940 mg


  1. Cook pasta according to package instructions. Drain the pasta, reserving 1/2 cup (125 mL) of the water. Run pasta under cold water until completely chilled.

  2. In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until tender, about 5 min. Stir in the mushrooms and cook until golden and no liquid remains, about 5 min. Stir in the spinach, remove from heat and keep covered until the spinach is wilted, about 2 min. Uncover and let cool completely. Stir in the cooked pasta, reserved pasta water, tomato sauce, ricotta and meatballs. Transfer to a 5 x 8-in. (12 x 20 cm) freezer-proof baking dish. Sprinkle with mozzarella, cover with foil and freeze.

  3. Bake covered with foil in a preheated 375°F (190°C) oven for 30 min. from frozen or 20 min. if baking from fresh. Uncover and bake for an additional 15 min. for frozen, 10 min. for fresh, until cheese is melted and bubbling.