Easy Spinach & Meatball Pasta Bake

4
Easy
Dinner

Characteristics

High Fibre Without peanuts Without nuts

Nutritional Facts Per Serving

450
Calories
23 g
Protein
42 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 450
  • Lipides 21 g
    • Saturated fat  9 g
  • Cholesterol 40 mg
  • Sodium  800 mg
  • Carbs 42 g
    • fiber  4 g
    • Sugar  5 g
  • Protein 23 g

Ingredients

  • 2 cups (500 mL) penne, cooked according to package instructions, 1 cup pasta water reserved
  • 2 tsp (10 mL) olive oil
  • 1 onion, diced
  • 4 cups (1 L) lightly packed baby spinach
  • 1 cup (250 mL) tomato sauce
  • 1/2 cup (125 mL) light ricotta cheese
  • 16 Store-Made Italian meatballs
  • 1/2 cup (125 mL) shredded mozzarella cheese
  • 2 tbsp fresh basil (optional)

Method

  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.
  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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