Description
Hearty baked meatballs nestled in creamy parmesan spinach sauce promise comfort and flavor from Italian kitchens. Succulent meat combined with rich sauce and tender pasta creates a satisfying meal that welcomes diners to savor each delicious bite.
Ingredients
Scale
Meat and Protein Ingredients:
- 1 pound (454 grams) ground beef
- 1 large egg
- 4 minced garlic cloves
Seasoning and Binding Ingredients:
- ¼ cup seasoned bread crumbs
- 1 teaspoon fresh parsley, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Pasta, Sauce, and Cheese Ingredients:
- 12 ounces (340 grams) penne pasta
- 14 ounces (397 grams) chicken broth
- 2 cups frozen chopped spinach (thawed)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half-and-half
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a large baking sheet with aluminum foil, lightly greasing the surface to prevent sticking.
- In a spacious mixing bowl, thoroughly combine all meatball ingredients using a fork until the mixture is evenly blended and cohesive.
- Form the meat mixture into uniform meatballs, each approximately 1.25 inches (3.2 centimeters) in diameter, and arrange them carefully on the prepared baking sheet with slight spacing between each.
- Roast the meatballs in the preheated oven for 12-14 minutes, ensuring they are fully cooked through and have a golden-brown exterior.
- Meanwhile, bring a large pot of salted water to a rolling boil and cook the penne pasta until it reaches al dente texture, typically 8-10 minutes.
- Before draining the pasta, carefully reserve of the starchy cooking water, which will help create a silky sauce later.
- In a separate saucepan, melt unsalted butter over medium-low heat, then whisk in flour to create a smooth roux, stirring continuously for 2-3 minutes.
- Gradually incorporate chicken broth and half-and-half into the roux, whisking constantly to prevent lumps and create a creamy base.
- Allow the sauce to simmer gently for 3-4 minutes, stirring frequently until it thickens and becomes velvety.
- Add fresh spinach to the sauce, letting it wilt and soften completely before using an immersion blender to puree the mixture into a smooth, vibrant green sauce.
- Stir grated Parmesan cheese into the spinach sauce, seasoning with salt and freshly ground black pepper to taste.
- Generously butter the bottom and sides of a 9 x 13-inch (23 x 33 centimeters) casserole dish to prevent sticking.
- Combine the drained penne with the spinach Parmesan sauce, adding the reserved pasta water to achieve the desired consistency.
- Transfer the sauced pasta to the prepared casserole dish, spreading it evenly and creating a smooth surface.
- Arrange the baked meatballs on top of the pasta, gently pressing them into the sauce and spacing them approximately one inch apart.
- Sprinkle shredded mozzarella cheese over the meatballs and pasta to create a golden, melted topping.
- Return the casserole to the oven and bake for 18-22 minutes, or until the edges are bubbling and the cheese is melted and slightly golden.
- Remove from the oven and let the dish rest for 5-7 minutes to allow the sauce to set and flavors to meld.
- Serve hot, optionally garnishing with additional grated Parmesan cheese for extra flavor.
Notes
- Carefully arranged ingredients ensure a harmonious blend of flavors in this comforting meatball pasta dish.
- Meatballs baked to perfection create a healthier alternative to traditional frying methods.
- Parmesan spinach sauce transforms ordinary pasta into a creamy, vibrant culinary experience.
- Technique of wilting spinach directly in the sauce maximizes nutritional value and rich green color.
- Resting period after baking allows flavors to meld and sauce to set for perfect serving consistency.
- Versatile recipe welcomes personal touches like extra cheese or alternative herbs for customization.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking, Boiling, Simmering, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 675 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 130mg