Quick and easy weeknight indulgence, this baked pasta is made with juicy meatballs in a bed of cheesy pasta with fresh spinach and creamy ricotta cheese.
Place the oven rack about 6 to 8 inches, underneath the broiler. Preheat the broiler and line a rimmed baking sheet with aluminum foil.
Cook pasta according to package directions, in salted water. Drain; return the pasta to the pot.
While the pasta is cooking, prepare the meatballs.
In a large bowl, whisk together the egg, 2 tablespoons of water, and season with salt and pepper to taste. Stir in the garlic, parsley, breadcrumbs, and Parmesan. Let this mixture sit for 2 minutes.
Chop 1 cup of the spinach. Add the chopped spinach, beef, sausage, to the breadcrumb mixture; mix to combine.
When the meat mixture is well combined, use about two tablespoons per meatball to form 1 ½-inch balls and place on the prepared baking sheet; about 20 meatballs. Broil the meatballs, until cooked through, about 8 to 10 minutes.
Pour the tomato sauce into the pot with the pasta and toss to combine.
Stir in 1 cup of the mozzarella and about ¼ cup of the ricotta cheese, until it starts to melt. Pour the mixture into a large casserole dish and gently toss with spinach and meatballs. Sprinkle with the remaining mozzarella cheese and dollop with the remaining ricotta cheese.
Broil until the cheese is golden brown; about 3 to 5 minutes.
Notes
I found it best to work the meatball mixture with your hands like you would a meatloaf. Use wet hands so the mixture won't stick, and do not overwork the meat, which leads to dry, dense meatballs.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!