Baked Pasta with Meatballs and Spinach

Baked Pasta with Meatballs and Spinach

For a real weeknight indulgence, dig in to this hearty, meatball-studded pasta bake, filled with gooey mozzarella and fresh green spinach.



Total Time:
Prep:
Level: Moderate
Yield: 4 servings (cost per serving of $2.16)
Serves: 4

Ingredients

  • 12 oz. short pasta
  • 3 c. baby spinach
  • 1 large egg
  • kosher salt
  • Pepper
  • 1 clove garlic
  • ½ c. chopped fresh flat-leaf parsley
  • ¼ c. fresh bread crumbs
  • ¼ c. grated Parmesan
  • 8 oz. ground beef
  • 8 oz. Italian sausage
  • 1 jar marinara sauce (we used low-sodium)
  • 6 oz. part-skim mozzarella
  • ½ c. part-skim ricotta

Directions

  1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the pasta according to package directions. Drain the pasta and return it to the pot.
  2. Meanwhile, chop 1 cup spinach. In a large bowl, whisk together the egg, 2 tablespoons of water, and 1/2 teaspoon each of salt and pepper. Stir in the garlic and parsley, then the bread crumbs and Parmesan. Let sit for 2 minutes. Add the beef, sausage, and chopped spinach and mix to combine.
  3. Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
  4. Toss the pasta with the marinara sauce. Fold in 1 cup mozzarella, 1/4 cup of ricotta, then the remaining 2 cups of spinach and the meatballs. Transfer to a 3-quart baking dish. Sprinkle with the remaining 1/2 cup mozzarella and dollop with the remaining 1/4 cup ricotta. Broil until golden brown, 2 to 3 minutes.

Tips & Techniques

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From: Woman's Day
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