Boulettes farcies au fromage

Combine beef, breadcrumbs, half the pesto and 1/4 tsp salt (dbl for 4ppl) in a large bowl. Season with pepper. Form beef mixture into 8 equal sized patties (dbl for 4 ppl). Add 1 tsp mozzarella in the middle of each patty, then shape and press patty firmly around the cheese, fully enclosing it to create a ball. Repeat until all meatballs are formed.

Add cavatappi to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/4 cup pasta water (dbl for 4ppl). Drain cavatappi and return to the same pot, off heat. Add spinach and remaining pesto to cooked cavatappi. Stir until spinach is wilted. Cover and set aside.

While cavatappi cooks, add meatballs to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 14-15 min.**

While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shallot and garlic. Cook, stirring often, until softened, 2-3 min. Add crushed tomatoes, reserved pasta water and broth concentrate. Season with salt and pepper. Cook, stirring often, until slightly thickened, 2-3 min.