About
This Impossible Pasta is impossibly delicious! Using vegetarian-imitation meat for the oven-roasted meatballs, Impossible Pasta makes a perfect pasta for everyone that doesn't skimp out on the savory, succulent goodness! Plenty of tender penne pasta and rich spaghetti sauce help make Impossible Pasta so unbelievably good!
Ingredients
- For the Impossible® meatballs:
- 1 (12-ounce) package Impossible ground beef
- 1/4 cup onion, diced
- 3 cloves garlic, minced
- 2 tablespoons parmesan cheese, optionally dairy-free
- 3 teaspoons Italian seasoning
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- red pepper flakes, optional, to taste
- For the pasta:
- 6 ounces penne pasta
- 6 ounces mini penne pasta
- 1 1/2 cups spaghetti sauce
- parmesan cheese, to taste, grated or shaved, optionally dairy-free, for serving
- microgreens, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -In a mixing bowl, add the Impossible ground beef, the onions, the garlic, 2 tablespoons of the parmesan cheese, the Italian seasoning, the breadcrumbs, the salt, and the red pepper flakes and mix until fully combined.
Step 3 -Roll the meat mixture into 3 large meatballs and 6 small meatballs.
Step 4 -Transfer the meat mixture to a baking sheet.
Step 5 -Bake the meatballs until the small meatballs reach an internal temperature of 165 degrees F, about 10 minutes.
Step 6 -Transfer the small meatballs to a plate.
Step 7 -Continue to bake the large meatballs until they reach an internal temperature of 165 degrees F, about 5 additional minutes.
Step 8 -In two pots of salted, boiling water, add the penne and the mini penne separately and cook to al dente, according to the package directions.
Step 9 -Drain the penne and the mini penne.
Step 10 -Add the penne, the mini penne, and the spaghetti sauce to one of the cooking pots and stir to combine.
Step 11 -Serve the pasta topped with the meatballs, the extra parmesan cheese, and the microgreens.