Baked Pasta with Meatballs and Spinach

Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 12 oz. short pasta, such as mezzo rigatoni
• 3 cups baby spinach
• 1 large egg
• kosher salt and pepper
• 1 clove garlic, finely chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh bread crumbs
• 1/4 cup grated Parmesan (1 oz.)
• 8 oz. ground beef (85% lean)
• 8 oz. Italian sausage, casings removed
• 1 24 to 26 oz. jar marinara sauce
• 6 oz. part-skim mozzarella, coarsely grated (about 1 1/2 cups)
• 1/2 cup 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 Tbsp. water and 1/2 tsp. each 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 ricotta, then the remaining 2 cups spinach and 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.

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