Why do we roast the bell peppers first in the oven for the sauce?

By roasting the bell peppers in the oven, the natural sugars are released. This gives the bell pepper sauce a wonderfully deep, slightly sweet, and full flavor that perfectly complements the meat and creamy ricotta. Moreover, it makes the sauce deliciously rich without needing a lot of extra fat!

Can I prepare the penne and meatballs in advance?

Absolutely, this is the perfect 'make ahead' dish! You can fry the meatballs, roast the bell peppers, and mix the sauce. Combine everything with the cooked penne in the baking dish and top with mozzarella. Store covered in the refrigerator. When you're ready to eat, you just need to let the baking dish gratin.

How do I ensure that the penne doesn't become too soft or dry in the oven?

Cook the penne well below the recommended cooking time on the package (really very al dente). Since the pasta continues to cook in the oven and absorbs moisture from the sauce, it will remain delightfully firm in texture and your dish will never be dry.

Penne with meatballs and bell pepper in the oven

Favorites

1h30

•

Next Level

In the mood for a delicious, heartwarming casserole that gets the whole family to the table? Then this pasta with meatballs in the oven is really something for you! We combine juicy, homemade meatballs with a fantastic sauce of sweet bell peppers that we deliciously caramelize by roasting the peppers in the oven. Together with creamy ricotta, al dente pasta, and a generous layer of melted mozzarella, we bring forth a penne in the oven with a golden brown crust that makes you want to lick your fingers. This pasta meatballs casserole is pure comfort food with surprisingly much flavor. Put that casserole on the table and enjoy this addictively delicious penne meatballs!

Ingredients

What do you need?

Quantity: 4P

MEATBALLS
2 tablespoons canola oil
250 g mixed minced meat
250 g ground beef
1 egg
3 tablespoons breadcrumbs
pepper and salt
1 teaspoon curry powder

SAUCE
4 bell peppers
pepper and salt
700 ml passata
2 cloves of garlic, roughly chopped
1 onion, roughly chopped
250 g ricotta

PASTA
500 g penne, cooked al dente

FINISHING
2 balls of mozzarella, sliced

2 tablespoons canola oil
250 g mixed minced meat
250 g ground beef
1 egg
3 tablespoons breadcrumbs
pepper and salt
1 teaspoon curry powder

4 bell peppers
pepper and salt
700 ml passata
2 cloves of garlic, roughly chopped
1 onion, roughly chopped
250 g ricotta

500 g penne, cooked al dente

2 balls of mozzarella, sliced

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Knead everything for the meatballs well together and form balls (the size of a ping pong ball). Brown the balls in oil in a roasting pan that can also go in the oven. Remove the balls from the pan and set aside.

Preheat the oven to 200 °C.

Cut the bell peppers in half. Remove the stem and seeds and cut into fine strips.

Place the bell peppers in the roasting pan, drizzle with some oil, season with pepper and salt, and roast for 25 minutes in the preheated oven at 200 °C.

Combine the passata, half of the roasted bell peppers, garlic, and onion with the ricotta in a tall measuring cup. Blend everything finely with an immersion blender.

Mix the sauce with the al dente cooked penne in a large bowl, along with the meatballs and the other half of the roasted bell peppers. Mix everything well and top with the slices of mozzarella.

Gratin for about 30 minutes in an oven at 200 °C until you have a nicely colored crust.