Dairy-Free Baked Penne with Meatballs
Creamy, hearty, and made in one pan, this dairy-free baked penne with meatballs packs in the flavor with a creamy tomato sauce coating penne pasta and juicy meatballs.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- ½ cup Vegan Butter
- 28 ounces Fire Roasted Tomatoes
- 2 cups Unsweetened Oat Milk
- 3 cloves Garlic (minced or grated on a microplane)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Oregano
- 2 teaspoons Kosher Salt
- 8 ounces Penne Pasta
- 12–16 ounces Frozen Meatballs (16–20 frozen meatballs)
- 2 cups Spinach (fresh)
Instructions
- Preheat the oven to 400°F.
- Melt ½ cup vegan butter and pour into a 9×13-inch baking dish.
- Next add 28 ounces fire roasted tomatoes and 2 cups unsweetened oat milk to the dish. Stir together.
- Add the 3 cloves minced garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons oregano, and 2 teaspoons salt. Mix until evenly distributed.
- Next stir in 8 ounces uncooked penne pasta and 12-16 ounces frozen meatballs.
- Cover the pan with foil and bake 50 minutes.
- Remove from the oven and add 2 cups fresh spinach, stir until evenly distributed.
- Return to the oven and bake an additional 5 minutes or until the pasta is cooked through and the spinach wilts.
- Remove from oven and allow to cool a few minutes before serving.
Notes
Recipe from Pinch of Yum- No-Boil Baked Penne with Meatballs