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Turkey Meatballs and Ricotta Bake With Penne

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“This is like a mini meatball lasagna, I use my Kittencal's Marinara Pasta Sauce (Vegetarian) for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my Kittencal's Italian Melt-In-Your-Mouth Meatballs this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)”
1hr 35mins

Ingredients Nutrition


  1. For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
  2. Form into about 1-inch size balls.
  3. In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
  4. Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
  5. Set oven to 375 degrees.
  6. Grease a 4-quart baking dish.
  7. In a small bowl mix together shredded mozzarella and Parmesan cheese.
  8. Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
  9. Then spoon HALF of the pasta on top.
  10. Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
  11. Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
  12. Spread remaining pasta over the ricotta.
  13. Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
  14. Bake for about 35-40 minutes or until golden.
  15. Let stand for 15 minutes before serving.

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