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Cheesy Baked Pasta and Meatballs
Prepped in 10
Very High Fibre
Family Friendly
Quick
Cheesy Baked Pasta and Meatballs

with Spinach

5 min
Difficulty: 2/3

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic powder.

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

30-min-or-less
Very High Fibre
Family Friendly
Regional-specialty
Quick
Pasta-noodles
Ingredients
Ground Beef

Ground Beef

250 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Tomato Sauce Base

Tomato Sauce Base

2 tbsp

Baby Spinach

Baby Spinach

56 g

Cavatappi

Cavatappi

170 g

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Soy Sauce

Soy Sauce

0.5 tbsp

Garlic Powder

Garlic Powder

2 g

Butter

Butter

1 tbsp

Salt

Salt

0.375 tsp

Pepper

Pepper

0.125 tsp

Sugar

Sugar

0.5 tsp

Milk

Milk

2 tbsp

Preparation
1
Cook cavatappi

  • Before starting, preheat the oven to 450°F.
  • Bring a large pot of salted water to a boil over high (use same for 4 servings). 
  • Wash and dry all produce.
  • To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
  • Reserve 1/2 cup (1 cup) pasta water. Strain, then return cavatappi to the pot, off heat.

2
Roast meatballs

  • Meanwhile, to a large bowl, add beef, breadcrumbs, half the soy sauce, half the garlic powder, 2 tbsp (4 tbsp) milk, 3 tbsp (6 tbsp) Parmesan and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. 
  • Roll mixture into 8 (16) equal-sized meatballs. 
  • Transfer to an 8x8-inch (9x13-inch) baking dish.
  • Roast in the top of the oven for 10-12 min, until cooked through.**
  • When meatballs are done, switch the oven to broil.

3
Cook sauce

  • Meanwhile, heat a large non-stick pan over medium.
  • Add tomato sauce base, crushed tomatoes, remaining garlic powder, remaining soy sauce and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Bring to a gentle simmer, stirring occasionally.
  • Simmer for 2-3 min, stirring occasionally, until sauce thickens slightly.
  • Add 1 tbsp (2 tbsp) butter. Stir until melted.

4
Finish sauce

  • To the pan with sauce, add cavatappi and reserved pasta water. 
  • Increase heat to medium-high. Cook for 2-3 min, stirring occasionally, until sauce thickens and coats cavatappi.
  • Meanwhile, roughly chop spinach.
  • Add spinach to the sauce. Cook for 1 min, stirring constantly, until wilted. 
  • Season with salt and pepper.

5
Assemble and broil

  • To the pan with pasta, add meatballs, then gently toss to coat.
  • Transfer pasta and meatballs to the same baking dish (from step 2).
  • Sprinkle mozzarella and remaining Parmesan over top.
  • Broil pasta and meatballs in the middle of the oven for 4-6 min, until cheese is melted and the top is golden. (TIP: Keep your eye on it so it doesn't burn!)

6
Finish and serve

  • Divide cheesy baked pasta and meatballs between plates.

Nutrition per serving

950

kcal

Calories

41

g

Fat

20

g

Saturated Fat

93

g

Carbohydrate

16

g

Sugar

8

g

Dietary Fiber

56

g

Protein

140

mg

Cholesterol

1780

mg

Sodium

2

g

Trans Fat

1600

mg

Potassium

600

mg

Calcium

7

mg

Iron

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