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Makes
Serves: 4
Level
very easy
Prep Time
15
Total Time
60

Ingredients

2 cup
penne, cooked according to package instructions, 1 cup pasta water reserved
500 mL
2 tsp
olive oil
10 mL
1
onion, diced
4 cups
lightly packed baby spinach
1 L
1 cup
tomato sauce
125 mL
1/2 cup
light ricotta cheese
125 mL
16
ready-to-cook Italian meatballs
1/2 cup
shredded mozzarella cheese
125 mL
2 tbsp
fresh basil (optional)

Method

Step 1
Preheat oven to 375°F (190°C). In a large non-stick skillet, heat oil over medium-high heat. Cook onion until tender, about 5 min. Stir in the spinach, remove from heat and keep covered until the spinach is wilted, about 2 min. Uncover and let cool completely. Stir in cooked pasta, reserved pasta water, tomato sauce, and ricotta. Transfer to an 8 x 8-in. (20 x 20 cm) baking dish. Nestle meatballs evenly in the pasta mixture. Top with mozzarella.
Step 2
Bake covered with foil 20 min. Uncover and bake for an additional 10 min., or until cheese is melted and bubbling. To serve, garnish with fresh basil (if using).
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
450
Fat:
21 g
Saturated Fat:
9 g
Carbs:
42 g
Sugar:
5 g
Protein:
23 g
Cholesterol:
40 mg
Fiber:
4 g
Sodium:
800 mg