|Baked Pasta w. Meatballs and Spinach|
|By Womans Day Magazine|
|12 oz. short pasta, such as mezzi rigatoni
3 c baby spinach
1 large egg
salt and pepper
1/2 c fresh flat-leaf parsley, chopped
1/4 c fresh bread crumbs
1/4 c grated Parmesan (1oz.)
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 11/2 cups)
1/2 c part-skim ricotta
|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 T water and 1/2 t each salt and pepper. Stir in the garlic and parsley, then the bread crumbs and Parmesan. Let sit for two minutes. Add the beef, sausage and chopped spinach and mix to combine.
3. Form the meat mixture into 11/2-in. 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 c mozzarella, 1/4 c of pasta, then the remaining 2 c spinach and the meatballs. Sprinkle with the remaining mozzarella and dollop with the remaining ricotta. Broil until golden brown.
|Prep Time: 30 minutes
||Cook Time: 35 minutes|