Cheesy Baked Meatballs with Pasta in Parmesan Spinach Sauce Recipe

Tender, juicy baked meatballs dance deliciously in a parmesan spinach sauce that turns an ordinary dinner into a culinary adventure.

These hearty morsels bring robust flavor to every single bite.

The sauce swirls with creamy parmesan and vibrant green spinach, creating a rich and comforting combination.

Each meatball is carefully crafted to ensure maximum succulence and depth of taste.

The protein-packed bites nestle perfectly alongside perfectly cooked pasta, creating a harmonious meal.

Herbs and seasonings blend seamlessly, promising a dinner that feels both elegant and satisfying.

Let’s find out this crowd-pleasing recipe that transforms simple ingredients into an extraordinary dining experience.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Calories: 610 kcal

Servings: 5

Baked Meatballs with Pasta in Parmesan Spinach Sauce Ingredients

• Ground Beef: Delivers rich, hearty flavor with just enough fat to keep meatballs tender and juicy, selecting 80/20 blend provides optimal moisture.
• Garlic Cloves: Introduces robust, aromatic punch that elevates the meat's natural taste, freshly minced ensures maximum flavor intensity.
• Egg: Acts as binding agent, helping ingredients stick together and creating smooth, cohesive meatball texture.
• Seasoned Bread Crumbs: Provides structural support and light, crispy texture while absorbing moisture to prevent dense, heavy meatballs.
• Fresh Parsley: Adds brightness and subtle herbaceous notes, enhancing overall complexity of meatball profile.
• Salt: Intensifies natural meat flavors and balances other ingredients.
• Black Pepper: Contributes mild heat and subtle spiciness, complementing beef's richness.

• Penne Pasta: Sturdy pasta shape that holds sauce beautifully, creating perfect vehicle for creamy spinach mixture.
• Chicken Broth: Develops deeper flavor foundation, adding subtle savory undertones to entire dish.
• Frozen Chopped Spinach, Fresh Baby Spinach: Introduces vibrant green color, nutritional boost, and earthy flavor to sauce.

• Butter: Creates luxurious, silky base for sauce, contributing rich, smooth mouthfeel.
• Flour: Essential thickening agent that helps sauce reach perfect consistency.
• Half-and-Half: Provides creamy, luscious texture with balanced richness.

Tools for Baked Meatballs with Pasta and Spinach Sauce

• Large mixing bowl: Essential for combining meatball ingredients thoroughly.
• Baking sheet or roasting pan: Lined with foil for easy meatball baking and cleanup.
• Fork: Perfect for mixing meatball ingredients evenly.
• Pot: For boiling pasta with salted water.
• Saucepan: Needed for creating creamy spinach Parmesan sauce.
• Whisk: Crucial for blending sauce ingredients smoothly.
• Immersion blender or traditional blender: Helps puree spinach into sauce.
• 9×13-inch casserole dish: Designed for baking final pasta and meatball dish.
• Measuring cups: Useful for accurate ingredient portions.
• Measuring spoons: Helps season sauce precisely.

How to Cook Meatballs with Parmesan Spinach Pasta

• Oven Preparation Kitchen Setup

Warm your oven to a toasty 400 degrees. Line a baking sheet with foil and lightly grease the surface to prevent sticking.

• Meatball Creation

Combine ground meat with herbs and seasonings in a large mixing bowl. Gently form small round morsels slightly bigger than a golf ball, placing them evenly across the prepared baking sheet.

• Initial Baking Stage

Slide the meatballs into the heated oven. Bake for approximately 12 minutes until they’re fully cooked and have a beautiful golden exterior.

• Pasta Cooking

Fill a pot with salted water and bring to a rolling boil. Cook penne pasta until it reaches perfect al dente texture. Set aside a small cup of pasta water before draining.

• Creamy Spinach Sauce

Melt butter in a saucepan over gentle heat. Whisk in flour to create a smooth base. Slowly incorporate broth and cream, stirring continuously until the mixture thickens and becomes silky.

• Sauce Transformation

Add fresh spinach leaves to the sauce, allowing them to wilt and blend seamlessly. Use an immersion blender to create a vibrant green, velvety sauce.

• Final Assembly

Stir Parmesan cheese into the sauce, seasoning with salt and pepper. Combine pasta with the luscious sauce in a buttered casserole dish. Nestle the golden meatballs atop the pasta.

• Final Baking

Return the dish to the oven, baking for 20 minutes until edges become bubbly and cheese turns golden. Allow the dish to rest for a few minutes before serving.

Tips to Flavor Baked Meatballs in Spinach Sauce

• Prepare meatballs and sauce ahead of time, storing separately in refrigerator for up to three days, which makes weeknight dinners super quick and easy.
• Replace ground beef with ground turkey, chicken, or plant-based meat alternatives for different flavor profiles and dietary preferences without changing cooking technique.
• Enhance the spinach sauce by adding roasted red peppers, sautéed mushrooms, or fresh herbs like basil and oregano to create deeper, more complex flavor layers.
• Add red pepper flakes directly into meatball mixture or sprinkle on top of finished dish for those who enjoy extra heat, allowing each person to customize their spice experience.
• Transform remaining meatball pasta into next-day lunch by adding fresh greens, reheating gently in microwave, and topping with additional Parmesan cheese for renewed deliciousness.

Serving Suggestions for Baked Meatballs with Pasta

• Cozy Family Dinner Night: Gather loved ones around the table and serve this hearty dish with warm garlic bread to soak up the delicious Parmesan spinach sauce. Everyone will appreciate the comforting, home-style meal that feels like a warm hug.
• Fresh Green Salad Companion: Pair the meatball pasta with a crisp side salad dressed in light vinaigrette. The fresh greens will balance the rich, creamy sauce and add a refreshing contrast to the warm, cheesy main course.
• Italian-Inspired Wine Pairing: Complement the robust flavors with a medium-bodied red wine like Chianti or Sangiovese. The wine's acidity will cut through the creamy sauce and enhance the savory meatball experience, creating a restaurant-quality dining moment at home.
• Herb Garnish Finishing Touch: Sprinkle fresh chopped basil or parsley on top just before serving. These vibrant herbs will add a pop of color and bring a bright, fresh note to the hearty meatball and pasta dish.

How to Store Parmesan Spinach Meatball Pasta

• Smart Batch Cooking: Prepare double the meatball and sauce quantities, then freeze individual portions in airtight containers for quick weeknight dinners. These meals stay delicious for up to 3 months when properly sealed.
• Refrigerator Revival Tactics: Store leftover pasta and meatballs in sealed containers for 3-4 days. Reheat gently in the microwave with a splash of extra broth to maintain sauce consistency and prevent drying out.
• Meal Prep Magic: Create meatballs and sauce on weekends, keeping components separate until ready to assemble. Raw meatball mixture can stay refrigerated for 24 hours before cooking, offering flexible preparation options.
• Freezer-Friendly Strategy: Unbaked meatballs can be frozen individually on a baking sheet, then transferred to freezer bags. Thaw overnight in the refrigerator before cooking, ensuring convenient make-ahead protein for future meals.

Creamy Baked Meatballs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

• Total Time: 50 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Delectable homemade Italian meatballs with pasta nestled in a creamy parmesan spinach sauce offer comfort and flavor. Hearty ingredients combine for a satisfying meal you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

• 1 lb (454 g) ground beef
• 1 large egg
• 4 garlic cloves, minced
• ¼ cup seasoned bread crumbs
• 1 tsp fresh parsley, chopped
• ¼ tsp salt
• ¼ tsp black pepper
• 12 oz (340 g) penne pasta
• 14 oz (397 g) chicken broth
• 2 cups frozen chopped spinach, thawed
• 2 tbsps butter
• 2 tbsps flour
• 1 cup half-and-half
• ¼ cup Parmesan cheese, grated
• ½ cup mozzarella cheese, shredded
• Salt to taste
• Black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat oven to 400°F (204°C) and line a baking sheet with greased aluminum foil.
2. Meatball Formation: Mix all meatball ingredients in a large bowl until well combined, then shape into uniform 1.25-inch spheres and place on prepared baking sheet.
3. Meatball Roasting: Bake meatballs for 12-14 minutes until golden brown and thoroughly cooked.
4. Pasta Cooking: Boil salted water and cook penne until al dente, reserving some starchy cooking water before draining.
5. Sauce Base: Create a smooth roux by melting butter and whisking in flour over medium-low heat, then gradually blend in chicken broth and half-and-half.
6. Sauce Development: Simmer sauce for 3-4 minutes until thickened, then incorporate wilted spinach and puree into a vibrant green mixture.
7. Cheese Integration: Stir Parmesan into spinach sauce, seasoning with salt and pepper to enhance flavor profile.
8. Casserole Assembly: Butter a 9×13-inch dish, mix pasta with spinach Parmesan sauce, and transfer to prepared casserole.
9. Final Layering: Arrange baked meatballs atop pasta, sprinkle mozzarella cheese, and bake for 18-22 minutes until cheese melts and edges bubble.
10. Serving: Allow casserole to rest 5-7 minutes, then serve hot with optional Parmesan cheese garnish.

Notes

• Meatball Mixing Tip: Use a fork to blend ingredients thoroughly, ensuring even distribution of flavors and preventing overworking the meat, which can make meatballs tough.
• Pasta Water Magic: Save some starchy pasta water before draining; it helps create a silky, smooth sauce by adding body and helping ingredients bind together.
• Roux Technique: Whisk flour and butter constantly to prevent burning and create a smooth base, which is crucial for developing a creamy, lump-free sauce.
• Cheese Melting Secret: Let the dish rest after baking to allow cheese to set and flavors to meld, creating a more harmonious and delicious final result.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking, Boiling, Simmering, Blending
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 610
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 4 g
• Protein: 33 g
• Cholesterol: 110 mg