If you’re looking for a comforting, crowd-pleasing dinner that’s surprisingly easy to pull off, you’ve got to try my No-Boil Baked Penne with Meatballs Recipe. This dish is one of those “set it and forget it” magic moments in the kitchen, where you mix everything together, pop it in the oven, and wind up with pasta that’s tender, saucy, and bursting with flavor—no need to pre-boil your noodles, which means less mess and less fuss. Trust me, once you try this, it’ll become your go-to weeknight dinner for busy evenings or even casual get-togethers.

🧡

Why You’ll Love This Recipe

No Boil Required: Skipping the boiling step saves you time and keeps the kitchen cooler—perfect for busy nights.
One Dish Wonder: Everything cooks together in your baking dish, which means fewer dishes to wash up afterwards.
Super Flavorful: The fire-roasted tomatoes and garlic butter combo make the sauce rich and crave-worthy.
Versatile Protein Options: Meatballs, shredded chicken, or any protein you love fit right in, making it easy to customize.

No-Boil Baked Penne with Meatballs Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together in a way that feels both cozy and fresh. The whole wheat penne holds its texture beautifully without pre-cooking, while the fire-roasted tomatoes add a smoky depth that you’ll notice right away. A good-quality butter and aromatic garlic take it to the next level, and a touch of oregano keeps things classic Italian.

No-Boil Baked Penne with Meatballs Recipe - Ingredients

Whole wheat penne: Adds nutty flavor and a bit more fiber than regular pasta.
Crushed fire roasted tomatoes: Brings a smoky, slightly charred flavor that makes the sauce extra special.
Milk: I use whole milk because it adds richness, but 2% works fine too.
Butter: Melted butter infuses the sauce with a silky texture and richness you won’t want to skip.
Garlic (both minced and powder): Fresh garlic adds brightness, and garlic powder boosts the savory notes.
Onion powder: Gives a subtle depth beyond just the garlic.
Oregano: For that classic Italian herb flavor that ties everything together.
Salt: I recommend kosher salt for its clean, even flavor distribution.
Protein: Meatballs are classic here, but shredded chicken or sausage can be used easily.
Spinach: I toss a few handfuls in at the end for freshness and color.
Parmesan cheese: Sprinkled over the top for that irresistible golden finish under the broiler.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this recipe is—you can switch up the protein or toss in some veggies to make it your own. Don’t hesitate to experiment because that’s where the magic happens in the kitchen!

Vegan Version: I replaced meatballs with sautéed mushrooms and used plant-based butter and milk alternatives—still so luscious!
Spicy Kick: I sometimes add a pinch of red pepper flakes to the sauce for a sneaky heat that my family adores.
Extra Veggies: Spinach is a must for me, but you can add roasted zucchini or bell peppers before baking for more color and nutrition.
Cheese Swap: Swap Parmesan for mozzarella if you want a gooey, melty top layer.

How to Make No-Boil Baked Penne with Meatballs Recipe

Step 1: Gather & Mix Your Ingredients

Start by preheating your oven to 400°F. Then grab a 9×13 inch baking dish and add in the uncooked whole wheat penne, fire-roasted tomatoes, milk, melted butter, garlic (both minced and powder), onion powder, oregano, salt, and your cooked meatballs or chicken. Give everything a good stir so the liquid coats the pasta evenly—this is key because you want every piece to soak up that delicious sauce as it bakes. Don’t worry if it looks like there’s a lot of liquid—trust the process!

Step 2: Cover and Bake

Cover the dish tightly with foil—double layering it helps trap steam, so the pasta cooks perfectly. Pop it in the oven and bake for 35 to 40 minutes. This waiting time is when the magic happens: the penne softens, and the flavors meld together beautifully. Don’t peek too often or you risk losing heat and steam, which you want to keep inside the dish.

Step 3: Add Spinach, Cheese, and Brown

Once your baking time is up, carefully remove the foil—watch out for hot steam! Give everything a gentle stir; the pasta should be tender but still hold some bite, and the sauce will be cozy and bubbly. Toss in a few handfuls of fresh spinach right on top and sprinkle generously with grated Parmesan cheese. Slide the dish under the broiler for 3 to 5 minutes until the cheese bubbles and browns to golden perfection. This step adds a lovely texture contrast and a beautiful finish.

Step 4: Let It Rest and Serve

Once out of the broiler, give the baked penne a few minutes to rest. I learned the hard way that rushing to serve makes the sauce runny, but a little patience helps it thicken up nicely. After that, scoop it onto plates, grab a fork, and enjoy the cozy goodness.

👨‍🍳

Pro Tips for Making No-Boil Baked Penne with Meatballs Recipe

Use a Deep Baking Dish: This helps prevent the sauce from drying out and gives the pasta room to expand as it cooks.
Don’t Skip the Foil: Covering tightly locks in steam so the pasta cooks evenly without pre-boiling.
Choose Fire-Roasted Tomatoes: They add an extra layer of smoky flavor that really complements the meatballs.
Add Spinach Last Minute: Tossing it in just before broiling preserves its vibrant color and fresh texture.

How to Serve No-Boil Baked Penne with Meatballs Recipe

No-Boil Baked Penne with Meatballs Recipe - Serving

Garnishes

I’m a sucker for finishing this dish with a sprinkle of freshly grated Parmesan and a few fresh basil leaves when it’s off the heat. Sometimes, I also like to drizzle a tiny bit of good quality olive oil over the top—it adds a silky richness that really elevates the flavors. A quick grind of black pepper gives it a little extra kick that my family appreciates.

Side Dishes

To balance this hearty baked penne, I pair it with a crisp green salad tossed with lemon vinaigrette, or sometimes some roasted garlic broccoli—something fresh and bright to cut through all that cheesy richness. Garlic bread is of course a classic, but I personally enjoy the contrast of steamed green beans or even a simple cucumber salad on the side.

Creative Ways to Present

For special occasions, I like to bake individual portions in small ramekins—folks love having their own cheesy, bubbly dish right at the table. Another fun idea is to add a layer of sliced mozzarella between pasta layers for a melty surprise when you cut in. I’ve also sprinkled toasted pine nuts on top for a little crunch and nuttiness that’s unexpected but amazing.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find that the penne soaks up the sauce even more overnight, which is amazing. Just make sure to add a little splash of milk or water when reheating to keep it creamy and prevent it from drying out.

Freezing

I’ve frozen this dish a few times with great results—just freeze it before you add the spinach and cheese topping. When you’re ready to eat, thaw overnight in the fridge and then add the spinach and cheese fresh before baking. The texture stays surprisingly good, and the flavors are just as rich.

Reheating

Reheat leftovers covered in the oven at 350°F for about 20 minutes, or until warmed through. If you’re in a rush, microwaving works too but do it in short bursts with a splash of milk to keep things moist. I like to add fresh Parmesan and spinach before reheating if I have them on hand.

FAQs

Can I use regular penne instead of whole wheat?

Absolutely! Regular penne works just fine in this recipe. Whole wheat just adds a bit more texture and nuttiness, but the no-boil method works with any sturdy pasta shape.
Do I need to cook the meatballs before adding them?

Yes, cooked meatballs are best because this recipe’s baking time won’t suffice to fully cook raw meat. You can use store-bought pre-cooked ones or make your own ahead of time.
What if I don’t have fire-roasted tomatoes?

Substitute with regular canned crushed tomatoes and maybe add a pinch of smoked paprika to mimic that smoky flavor. It won’t be exact, but still delicious.
Can I add other vegetables directly into the bake?

Yes! Just make sure they’re cut small and won’t release too much water. Diced bell peppers, mushrooms, or zucchini work well. I usually sauté them first to avoid sogginess.
How to make this gluten-free?

Use gluten-free penne and ensure all other ingredients, like your meatballs and spices, are gluten-free certified. The bake time and method remain the same.

Final Thoughts

This No-Boil Baked Penne with Meatballs Recipe is one of those comforting dishes that feels like a warm hug on a plate. I love how easy it is to whip up without the usual boiling step—and the flavors just make you want to come back for more. When I first tried it, it quickly became a favorite in my household, and I know it will be in yours too. Give it a shot next time your weeknight calls for something delicious but low fuss—you won’t regret it!