Creamy Tomato Penne & Beef Meatballs

• In a large bowl, combine beef*, panko, Italian Seasoning, and a big pinch of salt and pepper. • Form into 10-12 1 ½-inch meatballs (20-24 meatballs for 4 servings) and arrange on a lightly oiled baking sheet. • Roast on top rack until browned and cooked through, 14-16 minutes.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• Meanwhile, toss tomato in a small bowl with a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. Set aside until ready to serve.

• Once pasta is done, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add garlic; cook, stirring, until fragrant, 30-60 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, 1-2 minutes. • 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.