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Ingredients for 6

¼ box Barilla® Penne

20 ea, 3-inch skewers

4 tablespoons extra virgin olive oil

1 clove garlic, chopped

2 slices soft white bread

1 cup water

¼ pound ground beef

¼ pound ground pork

1 tablespoon parsley, chopped

20 leaves fresh basil

1 cup grated Parmigiano cheese, divided

1 cup Marinara sauce (warm)

Salt and pepper to taste


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  • Pre-heat oven to 425°F.
  • Boil a large pot of water, then cook the pasta 1 minute less than required cooking time.

  • Toss with 1 Tbsp olive oil then place on a sheet tray and set aside.

  • Soak the bread in water - drain and squeeze out the excess.

  • In a medium bowl, combine garlic, beef, pork, bread, ½ cup Parmigiano cheese, 1 tablespoon parsley and season with salt/pepper.

  • Roll the meatballs into 1.5 inch rounds.

  • Place meatballs on sheet tray and BAKE until golden brown (about 10-15 minutes).

  • Thread 2-3 penne, 1 basil leaf and 1 meatball on each skewer.

  • Serve with warm Marinara sauce sprinkled with remaining Parmigiano cheese.

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