This sheet pan baked macaroni is everything that you love about pasta al forno and more. All the edges are nice and crispy, because let’s face it, that’s the best part. The addition of mini meatballs takes this to the next level. Trust me, your family will love this.
For this recipe I used the penne from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available right here on my website.
Baked Macaroni with Mini Meatballs
(serves 6)
Tomato Sauce
3 oz. Olive Oil
5 Garlic Cloves
⅛ tsp Red Pepper
4 ½ cups Crushed Tomatoes, I take whole peeled tomatoes and crush them myself
10 Basil Leaves
1 Tsp. Salt
½ Tsp. Pepper
1 Pound of Penne
Meatballs
2 lbs. Cheese & Parsley Sausage, out of the casing
For the Baked Rigatoni
1 ½ Cups of Grated Pecorino Romano
2 1/2 Cups of Ricotta
1 ½ cups Shredded Mozzarella
2 tbsp. Fresh Chopped Parsley
Method
Preheat the oven to 425 degrees and begin to boil the pasta water. Make sure you salt the water.
Take the sausage and roll it into mini meatballs about 1 tsp. each.
Heat up a large frying pan with the olive oil. Add in the meatballs and fry until just golden brown. You want to gently move the meatballs around the oil to prevent from sticking to the pan.
Next add the garlic and red pepper flakes to the pan and cook on a low flame. Slowly sauté until the garlic begins to soften.
Add in the tomatoes and bring to a light simmer.
Season with salt, pepper and chopped basil. Simmer for 10 minutes on low.
Boil the pasta. Cook the pasta until al dente and drain
Now it is time to assemble the baked macaroni. Coat a sheet pan with a lot of olive oil to prevent the pasta from sticking. Make sure you do this on all sides of the sheet pan. I used a 15 x 11 inch pan. Spread it out evenly.
In a large bowl put 1 ¾ cups ricotta, 1 ¼ cups Pecorino, 1 ¼ cups mozzarella and parsley. Combine well and add in about 3/4 of the sauce.
Add the pasta to the ricotta mixture and combine well. Gently mix and add the pasta mixture to the greased baking pan.
Dollop the rest of the ricotta evenly on the top. Then sprinkle on the rest of the Pecorino and mozzarella.
Top with additional sauce.
Put in the oven for about 35 minutes, until the top gets crispy edges. Serve.