A big Sunday dinner is something I look forward to. I think it actually might be my favorite part of the weekend. Nothing like cooking with a glass of wine with family. Here is a pasta bake I make often and it’s so easy!
This recipe can be made with so many variations like meatless or using different types of pasta alternatives. I used Banza penne because this chickpea pasta holds up sauce really well. I added turkey meatballs too.
The key is making this in the cast iron skillet. I’ve tried other baking dishes, but the cheesy crust the skillet makes is like nothing else. Here’s the recipe and I hope you like it!
In a large skillet, add onion and olive oil over medium heat. Add garlic; cook 1 minute longer. Stir in marinara sauce, diced tomatoes, zucchini, cooked turkey meatballs and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. If you are using Banza pasta, it takes just a few minutes to cook! It is really easy to overcook it! Add turkey meatballs and gently stir in tomatoes.
Spray cast iron skillet with cooking spray and transfer meatballs and sauce. Sprinkle with cheeses. Bake 15-20 minutes or until bubbly and heated through.
If you want a nice, crunchy layer of cheese, add to the broil for the last 3-5 minutes.
Until next time,