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Penne & Meatball Bake with Fennel

8/30/2015

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    This wonderful casserole has fantastic flavors all throughout - the fennel adds the perfect touch. ~Enjoy! Diane 

Penne & Meatball Bake with Fennel

Ingredients:
3/4 lbs (12-oz.) cooked Penne pasta
1 small sweet onion, thinly sliced
1 medium-size fennel bulb, thinly sliced
2 tablespoons olive oil or canola oil
3 garlic cloves, minced
1 teaspoon fennel seeds
1 (24-oz.) jar marinara sauce *I use Aiello's or *my own homemade sauce (click here) 
1/4 cup orange juice 
1 (12-oz.) packages frozen 1/2oz" Italian meatballs, thawed *or make mine (click here) 
1/2 teaspoon kosher salt
1 cup fresh basil, chopped
2 cups fresh shredded mozzarella  
 
Directions:
1. Preheat oven to 350°.  Prepare Penne pasta according to package directions. Once cooked & drained, add a bit of butter to prevent noodles from sticking. Transfer to a lightly greased/buttered 13- x 9-inch baking dish. (the baking dish I used was a 12 x 8 oval) If you are making my meatballs, make into 1/2 oz rounds for this recipe. If you are using frozen meatballs from the store, make sure to thaw and use the smaller 1/2 oz meatballs if possible or even the minis - if preferred.  Once thawed, place meatballs in and around pasta in baking dish. 

2. Sauté onion and fennel bulb in hot oil in a Dutch oven or large saucepan over medium heat 8 to 10 minutes or until tender. Add garlic and fennel seeds, and saute 1 minute. Stir in marinara sauce and the orange juice, bring to medium heat then lower and simmer covered: 10 minutes, stirring regularly. Remove from heat, and stir in basil, and salt to taste.  Transfer to  baking dish, stirring into cooked pasta & meatballs, top with cheese and bake uncovered. 

3. Bake at 350° for 25 minutes or until bubbly. Broil the final 3-4 minutes to brown the cheese on top if preferred. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email