Three-Cheese Meatball Penne

By taste of home
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Serving 26 Regular
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500 g  Penne pasta

2 large   Eggs, lightly beaten

230 g  Cream cheese

450 g  Beef mince

1 Tbsp  Brown sugar

1 Tbsp  Italian herbs

1 tsp  Garlic powder

1/4 tsp  Black pepper

1/2 tsp  Salt

2 Tbsp  Sunflower oil

1 medium   Onion, finely chopped

2 x 410 g  Canned chopped tomatoes

1/2 c  Parmesan cheese

3/4 c  Cheddar cheese

1 bunch   Parsley, chopped
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Step 1

Preheat oven to 180°C. Cook penne pasta according to package instructions, until al dente. Drain. Meanwhile, in a small bowl, whisk together eggs and cream cheese.

Penne pasta
Cream cheese
Eggs, lightly beaten
Step 2

To make the meatballs, place the beef mince in a large bowl, and add the sugarItalian herbsgarlic powderblack pepper and salt. Mix well with your hands, and form small meatballs, about the size of a ping pong ball. 

Beef mince
Brown sugar
Italian herbs
Black pepper
Garlic powder
Step 3

Heat the oil in a saucepan, then add the onion and meatballs and cook for about 6 to 8 minutes, turning the meatballs frequently. Add the tomatoes and season as desired. Cover and simmer for about 15 minutes. Add the cooked pasta and toss to combine.


Penne pasta
Onion, finely chopped
Canned chopped tomatoes
Sunflower oil
Step 4

Transfer half of the pasta and meatball mixture to a greased 20 x 30 cm baking dish. Add the cream cheese and egg mixture in a layer. Sprinkle over half the Cheddar cheese. Add the remaining pasta and meatball mixture, sprinkle with the remaining Cheddar and the Parmesan

Parmesan cheese
Cheddar cheese
Step 5

Bake, uncovered, for 30 to 40 minutes or until heated through. Remove from oven, sprinkle with parsley and serve.

Parsley, chopped

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