- 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).
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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
