Baked Pasta with Meatballs and Spinach
By á-3286
Per serving: Calories: 850, Fat: 35 g, Protein: 50 g, Carb: 90 g, Fiber: 7 g
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
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh bread crumbs
- 1/4 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 1 1/2 cups)
- 1/2 cup part skim ricotta cheese
Details
Cooking time 35mins
Preparation
Step 1
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.
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