baked penne with tiger meatballs

Recipe by
raymond spencer
st bernard, LA

I created a fifth recipe with tiger sauce. Meatballs, baked penne pasta, and cheese are all combined with tiger sauce for one delicious meal.

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For baked penne with tiger meatballs

  • 1 lb
    dry penne pasta
  • 1 lb
    lean ground beef
  • 1 c
    creamy French dressing
  • 3/4 c
    grated Parmesan cheese
  • 3 tsp
    steak seasoning
  • 4 Tbsp
    tiger sauce, divided
  • 3/4 c
    panko bread crumbs
  • 1 Tbsp
    olive oil
  • 1 lg
    red onion, sliced
  • 3
    banana peppers, chopped
  • 2
    garlic cloves, minced
  • 1 jar
    three cheeses alfredo sauce
  • 2 tsp
    Italian seasoning
  • 8 oz
    monterey jack cheese, shredded

How To Make baked penne with tiger meatballs

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • 3
    In a large bowl, combine ground beef, creamy French dressing, Parmesan cheese, steak seasoning, 2 tablespoons tiger sauce and bread crumbs; mix together until blended.
  • 4
    Roll it into about 16 balls and place on a nonstick baking sheet.Bake for 30 minutes or until browned.
  • 5
    Heat olive oil in a large saucepan over medium heat. Add sliced red onion, chopped banana peppers and minced garlic, saute for 5 minutes until are tender.
  • 6
    Stir in alfredo sauce, Italian seasoning and remaining tiger sauce. Let it simmer over low heat for 8 minutes.
  • 7
    Remove from heat. Add cooked penne and prepared meatballs and stir together until combined.
  • 8
    Pour into a 9x13-inch baking dish and sprinkle with shredded monterey jack cheese. Bake for 30 minutes or until the cheese is bubbly.
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