Turkey Meatball Penne

Turkey Meatball Penne

made with Pre-Cooked Turkey Meatballs

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We firmly believe pasta night is a holiday—one that should be celebrated at least once a week, if not more. But when a pasta and meatball craving strikes on a weeknight, who has the time to make those meatballs from scratch? Enter: our not-so-secret ingredient, pre-cooked turkey meatballs. We sear them for a gorgeous crust that forms in just minutes, then toss with al dente penne noodles in a creamy tomato sauce with Parmesan. Now, let the carb celebrations commence!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 clove


8 ounce

Pre-Cooked Turkey Meatballs

(ContainsEggs, Wheat)

6 ounce

Penne Pasta


4 ounce

Cream Sauce Base


1 tablespoon

Italian Seasoning

¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

3 ounce

Tomato Paste

Not included in your delivery



2 teaspoon

Olive Oil

1 teaspoon


2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories870 kcal
Fat39 g
Saturated Fat20 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber7 g
Protein41 g
Cholesterol180 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and mince shallot. Peel and mince garlic.


• Remove meatballs* from packaging. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned and warmed through, 3-5 minutes. • Transfer to a plate.


• Once water is boiling, stir penne into pot. Cook until al dente, 9-12 minutes. • Reserve ½ cup pasta cooking water, then drain.


• While pasta cooks, melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for meatballs over medium heat. Stir in shallot and garlic; cook, stirring, until softened, 2-3 minutes. • Add half the Italian Seasoning (all for 4) and a pinch of chili flakes if desired; cook for 30 seconds. • Stir in tomato paste; cook for 1 minute.


• Pour ¾ cup plain water (1½ cups for 4 servings) into pan; stir until smooth. • Cut top off carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan. Add half the Parmesan (save the rest for serving), 1 tsp sugar (2 tsp for 4), and ½ tsp salt (1 tsp for 4). • Bring to a simmer and cook until thickened, 2-3 minutes. Taste and season with salt and pepper if needed. Turn off heat.


• Stir meatballs and drained penne into pan with sauce until coated. If needed, stir in reserved pasta cooking water a splash at a time until everything is coated in sauce. • Divide pasta between bowls. Top with remaining Parmesan and more chili flakes if desired. Serve.