Cheesy Baked Pasta and Meatballs
with Spinach
Tonight's plate of pasta is a baked riff on spaghetti and meatballs. Penne tossed in tomato sauce and spinach is topped with meatballs before being layered with a generous helping of cheese and going under the broiler for a crispy finish!
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic powder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
56 g
Baby Spinach
170 g
Cavatappi
(Contains Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tsp
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- Meanwhile, add beef, breadcrumbs, half the soy sauce, half the garlic powder, 2 tbsp (4 tbsp) milk, 3 tbsp (6 tbsp) Parmesan and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Transfer to an 8x8-inch baking dish (9x13-inch for 4 ppl).
- Roast in the top of the oven until cooked through, 10-12 min.**
- When meatballs are done, switch the oven to broil.
- Meanwhile, heat a large non-stick pan over medium heat.
- Add tomato sauce base, crushed tomatoes, remaining garlic powder, remaining soy sauce and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Bring to a gentle simmer, stirring occasionally.
- Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Add 1 tbsp (2 tbsp) butter, then stir until melted.
- Add cavatappi and reserved pasta water to the pan with sauce.
- Increase heat to medium-high. Cook, stirring occasionally, until sauce thickens and coats cavatappi, 2-3 min.
- Meanwhile, roughly chop spinach.
- Add spinach. Cook, stirring constantly, until wilted, 1 min.
- Season with salt and pepper, to taste.
- Add meatballs to the pan with pasta, then gently toss to coat meatballs in sauce.
- Transfer pasta and meatballs to the baking dish used for meatballs.
- Sprinkle mozzarella, then remaining Parmesan over top.
- Broil pasta and meatballs in the middle of the oven until cheese is melted and top is golden, 4-6 min. (TIP: Keep your eye on pasta and meatballs so they don't burn!)
- Divide cheesy baked pasta and meatballs between plates.
