One-Pan Roasted Vegetable and Meatball Penne Step-by-step instructions

Before you start

Before you start, have all your ingredients prepped and ready. Cook the penne pasta according to package directions until al dente, then drain and set aside. Make sure the meatballs are at room temperature (but not out of the fridge for more than 30 minutes).

Have your skillet and lid ready, along with tongs and a wooden spoon. This dish comes together quickly, so having everything in place makes the process smooth.

Instructions

Searing and Roasting

1. 1Sear the vegetables and meatballs
   Heat the olive oil in a large skillet over medium-high heat. Add the whole tomatoes, zucchini cylinders, garlic cloves, and seasoned beef meatballs. Cover the skillet and let everything steam and roast for 12 minutes, turning the meatballs once halfway through.
   Look for The tomatoes will soften and release their juices, the zucchini will become tender, and the meatballs will brown on the outside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not crowd the skillet; if needed, use a larger pan or cook in batches.
2. 2Season the ragù
   After 12 minutes, season the mixture with sea salt, black pepper, dried oregano, and chili flakes. Stir gently to combine, then let it simmer uncovered for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
   Look for The sauce will look rich and fragrant, with the tomatoes breaking down into a chunky ragù.
   Tip Taste and adjust seasoning if needed, but remember the meatballs may already be seasoned.

After this phase, the tomatoes will have softened and released their juices, the zucchini will be tender but still hold their shape, and the meatballs will be browned on the outside.

The kitchen will smell wonderfully savory. Check that the meatballs are not sticking to the pan and that the vegetables are not burning.

Seasoning and Simmering

3. 3Add the penne and cheese
   Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Sprinkle the shredded cheese over the top and stir until melted and creamy.
   Look for The cheese will melt into the sauce, creating a glossy, creamy coating on the pasta.
   Tip If the sauce seems too thick, add a splash of pasta water to loosen it.

The sauce should be thick and fragrant, with the tomatoes broken down into a chunky ragù. The oregano and chili flakes will have infused the sauce with their aroma. Taste and adjust seasoning if needed. The mixture should be simmering gently, not boiling vigorously.

Finishing and Serving

4. 4Finish and serve
   Remove the skillet from the heat. Garnish with fresh chopped parsley and serve immediately, twirling a forkful of the saucy penne with meatball and vegetables.
   Look for The pasta will be glossy with sauce, with visible pieces of roasted tomato, zucchini, and meatballs.
   Tip Serve straight from the skillet for a rustic presentation.

The pasta will be glossy with sauce, and the cheese will be melted and creamy. The dish should look cohesive, with everything evenly coated. Garnish with parsley and serve immediately, while the cheese is still molten and the pasta is hot.

Common mistakes

A common mistake is overcooking the vegetables, which can make them mushy. Stick to the timing and check them at the 12-minute mark. Another pitfall is not covering the skillet, which can cause the tomatoes to dry out before they release their juices.

Also, be careful not to add too much salt—the meatballs and cheese are already salty. Finally, don't skip the simmering step; it helps the sauce thicken and meld the flavors.

How to tell it’s done

The dish is done when the meatballs are cooked through and reach an internal temperature of 160°F (71°C). The tomatoes should be soft and broken down, the zucchini tender but not mushy, and the pasta well coated with a glossy sauce.

The cheese should be fully melted and creamy. If you're unsure, taste a piece of meatball and a piece of zucchini—they should be tender and flavorful.

• Ground meat: 160°F (71°C) in the thickest part