Baked Pasta with Meatballs and Spinach

Per serving: Calories: 850, Fat: 35 g, Protein: 50 g, Carb: 90 g, Fiber: 7 g

Baked Pasta with Meatballs and Spinach

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    oz short pasta, such as mezzi rigatoni

  • 3

    cups baby spinach

  • 1

    large egg

  • salt and ground black pepper

  • 1

    garlic clove, finely chopped

  • ½

    cup fresh parsley, chopped

  • ¼

    cup fresh bread crumbs

  • ¼

    cup grated parmesan cheese (1 oz)

  • 8

    oz ground beef (85 % lean)

  • 8

    oz italian sausage, casings removed

  • 1

    24 - 26 oz jar marinara sauce

  • 6

    oz part skim mozzarella cheese, coarsely grated (about 1½ cups)

  • ½

    cup part skim ricotta cheese

Directions

1. Line a rimmed baking sheet with nonstick foil. Cook pasta according. Drain pasta and return it to the pot. 2. Chop 1 cup spinach. In a large bowl, whisk together the egg, 2 Tbsp water and 1/2 tsp each salt and ground black pepper. Stir in the garlic and parsley, then the bread crumbs and parmesan. Let sit for 2 mins. Add 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 mins. 4. Toss the pasta with the marinara sauce. Fold in 1 cup mozzarella, 1/4 cup ricotta, then the remaining 2 cups 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 - 3 mins.


Nutrition

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