Creamy Tomato Penne & Beef Meatballs

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
  1 tsp
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• garlic
  2 clove
• ground beef
  20 oz
• olive oil
  1 tsp
• panko breadcrumbs
  ½ cup
• penne pasta
  12 oz
• salt
  1 tsp
• sun-dried tomato paste
  2 oz
• tomato
  2 unit

🍳 Cookware

• large pot
• large bowl
• strainer
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water ( salt ) to a boil. Wash and dry produce. Dice tomato into ¼-inch pieces. Peel and mince or grate garlic .

   salt: 1 tsp, tomato: 2 unit, garlic: 2 clove
2. 

   2

   In a large bowl , combine ground beef , panko breadcrumbs , Italian seasoning , and a big pinch of salt and pepper ( black pepper ). Form into 10-12 1½-inch meatballs (20-24 meatballs for 4 servings) and arrange on a lightly oiled cooking oil baking sheet. Roast on top rack until browned and cooked through, ⏱️ 14 minutes .

   ground beef: 20 oz, panko breadcrumbs: ½ cup, Italian seasoning: 2 tbsp, black pepper: 1 tsp, cooking oil: 1 tsp
3. 

   3

   Once water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes . Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain using a strainer .

   penne pasta: 12 oz
4. 

   4

   Meanwhile, toss tomato in a small bowl with a drizzle of olive oil , salt, and pepper. Set aside until ready to serve.

   olive oil: 1 tsp
5. 

   5

   Once pasta is done, heat a drizzle of oil in a large, preferably nonstick, large pan over medium-high heat. Add garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Add cream sauce base , sun-dried tomato paste , and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until smooth and combined, ⏱️ 1 minute . Add drained pasta; toss to coat. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream sauce base: 8 oz, sun-dried tomato paste: 2 oz
6. 

   6

   Divide pasta between shallow bowls. Top with meatballs, tomato, and Parmesan cheese . Serve.

   Parmesan cheese: 6 tbsp