- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 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)
Method
- Step 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.
- Step 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).
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 450
- Fat:
- 21 g
- Saturated Fat:
- 9 g
- Carbs:
- 42 g
- Fibre:
- 4 g
- Sugar:
- 5 g
- Cholesterol:
- 40 mg
- Protein:
- 23 g
- Sodium:
- 800 mg