12 ounces short pasta
3 cup(s) baby spinach
1 large egg
1 clove(s) garlic, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh bread crumbs
1/4 cup (1 ounce) grated Parmesan
8 ounce(s) (85-percent lean) ground beef
8 ounce(s) Italian sausage, casings removed
1 jar(s) (24- to 26-ounce) marinara sauce (we used low-sodium)
6 ounce(s) (about 1 1/2 cups) part-skim mozzarella, coarsely grated
1/2 cup(s) part-skim ricotta.
- Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the pasta according to package directions. Drain the pasta and return it to the pot.
- Meanwhile, chop 1 cup spinach. In a large bowl, whisk together the egg, 2 tablespoons of water, and 1/2 teaspoon each of salt and pepper. Stir in the garlic and parsley, then the bread crumbs and Parmesan. Let sit for 2 minutes. Add the beef, sausage, and chopped spinach and mix to combine.
- Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
- Toss the pasta with the marinara sauce. Fold in 1 cup mozzarella, 1/4 cup of ricotta, then the remaining 2 cups of spinach and the meatballs. Transfer to a 3-quart baking dish. Sprinkle with the remaining 1/2 cup mozzarella and dollop with the remaining 1/4 cup ricotta. Broil until golden brown, 2 to 3 minutes.
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