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

onion, diced

4 cups

lightly packed baby spinach

1 L

1 cup

tomato sauce

125 mL

1/2 cup

light ricotta cheese

125 mL

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

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.
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).