Mini Meatball & Tomato Pasta Cups with Carrot-Infused Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tiny pasta cups filled with lean turkey meatballs and a sweet tomato sauce made with pureed carrots, making mealtime feel like a fun game for little ones. This italian-inspired pasta ready in about 40 minutes blends penne pasta, ground turkey, grated carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 365 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz penne pasta
• 6 oz ground turkey
• 1/2 cup, grated carrot
• 1 cup (low-sodium) tomato sauce
• 1 clove, minced garlic
• 1 tbsp olive oil
• 1/4 tsp dried oregano
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin with olive oil.
2. Step 2: Cook 8 oz penne in salted water until al dente (about 8 minutes), drain, and set aside.
3. Step 3: In a bowl, combine 6 oz ground turkey, 1/2 cup grated carrot, 1/8 tsp salt, and 1/8 tsp black pepper. Mix gently with your hands until evenly blended, then form into 12 small meatballs (about 1-inch diameter).
4. Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Add the meatballs and cook for 4 minutes per side until golden brown and cooked through.
5. Step 5: In a saucepan, heat 1 cup tomato sauce with 1 minced garlic clove and 1/4 tsp dried oregano for 3 minutes until fragrant and simmering.
6. Step 6: Add the cooked meatballs to the sauce and simmer for 5 minutes to let flavors meld. Remove from heat.
7. Step 7: Divide the cooked penne evenly among the greased muffin cups. Spoon the meatball-tomato sauce mixture over each cup, filling each 3/4 full. Bake for 10 minutes until bubbly and heated through. Let cool for 3 minutes before serving to avoid burns.