Meatball Pasta Bake

Orange juice and fennel give this quick supper bright, fresh flavor. Chop fennel as you would an onion, or omit it, if desired.

  • Yield: Makes 8 to 10 servings


  • 1 (16-oz.) package penne pasta
  • 1 small sweet onion, chopped
  • 1 medium-size fennel bulb, thinly sliced (optional)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • 2 (24-oz.) jars marinara sauce
  • 2 (14-oz.) packages frozen beef meatballs, thawed
  • 1 cup fresh orange juice
  • 3/4 cup organic chicken broth
  • 1 teaspoon firmly packed orange zest
  • 1 medium-size red bell pepper, chopped
  • 1/2 teaspoon kosher salt
  • 1 cup torn fresh basil
  • 1 1/2 (8-oz.) packages fresh mozzarella cheese slices
  • Garnish: fresh basil leaves


1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Sauté onion and fennel bulb in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until tender. Add garlic and fennel seeds, and sauté 1 minute. Stir in marinara sauce and next 6 ingredients; increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat, and stir in basil, cooked pasta, and salt to taste. Transfer to a lightly greased 13- x 9-inch baking dish. Place dish on an aluminum foil-lined baking sheet. Top with cheese.

3. Bake at 350° for 25 minutes or until bubbly.

Note: We tested with Classico Marinara with Plum Tomatoes.


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Meatball Pasta Bake Recipe