Fustini's Oils and Vinegars
Meatball Pasta Bake

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Meatball Pasta Bake


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Meatball Pasta Bake



  • 1 lb penne pasta
  • 1 small onion, chopped
  • 1 medium fennel bulb, thinly sliced
  • 2 tablespoons Fustini's Tuscan Herb olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • 1 (24 oz) jars of marinara sauce
  • 1 (24 oz) can San Marzano tomatoes
  • 2 (14 oz) packages of frozen beef meatballs, thawed or make from scratch
  • 1 cup fresh orange juice
  • 3/4 cup chicken broth
  • 1 teaspoon orange zest
  • 1 medium red bell pepper, chopped
  • fresh basil leaves, garnish


Easy to make a day ahead of time and bake when needed. Adapted from southernliving.com


Step 1. 

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

Step 2. 

Sauté onion and fennel bulb in hot olive oil in a Dutch oven over medium heat for 8 to 10 minutes or until tender. Add garlic and fennel seeds, and sauté 1 minute. Stir in marinara sauce, tomatoes, meatballs, orange juice, chicken broth, orange zest, red bell pepper and salt.  Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; cover and simmer for 10 minutes. Remove from heat, and stir in basil, cooked pasta, and salt to taste. 

Step 3. 

Transfer to a lightly greased 13- x 9-inch baking dish. Place the dish on an aluminum foil-lined baking sheet. Top with cheese. Bake at 350° for 25 minutes or until bubbly.

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