Easy Spinach & Meatball Pasta Bake

Prep time: 15 min
Total time: 60 min
Serves: 4
2 cup
penne, cooked according to package instructions, 1 cup pasta water reserved
500 mL
2 tsp
olive oil
10 mL
1
onion, diced
4 cups
lightly packed baby spinach
1 L
1 cup
tomato sauce
125 mL
1/2 cup
light ricotta cheese
125 mL
16
ready-to-cook Italian meatballs
1/2 cup
shredded mozzarella cheese
125 mL
2 tbsp
fresh basil (optional)
Per serving (1/4 of the recipe):
calories
450
fat
21 g
saturated fat
9 g
carbs
42 g
sugar
5 g
protein
23 g
cholestrol
40 mg
fibre
4 g
sodium
800 mg

Directions

  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).