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
- 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
Instructions
- Preparation: Preheat oven to 400°F (204°C) and line a baking sheet with greased aluminum foil.
- 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.
- Meatball Roasting: Bake meatballs for 12-14 minutes until golden brown and thoroughly cooked.
- Pasta Cooking: Boil salted water and cook penne until al dente, reserving some starchy cooking water before draining.
- 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.
- Sauce Development: Simmer sauce for 3-4 minutes until thickened, then incorporate wilted spinach and puree into a vibrant green mixture.
- Cheese Integration: Stir Parmesan into spinach sauce, seasoning with salt and pepper to enhance flavor profile.
- Casserole Assembly: Butter a 9×13-inch dish, mix pasta with spinach Parmesan sauce, and transfer to prepared casserole.
- Final Layering: Arrange baked meatballs atop pasta, sprinkle mozzarella cheese, and bake for 18-22 minutes until cheese melts and edges bubble.
- 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