Lunch: Baked Pasta with Meatballs and Spinach

Recipe by Woman's Day Kitchen For a real weeknight indulgence, dig in to this hearty, meatball-studded pasta bake, filled with gooey mozzarella and fresh green spinach.

This recipe includes superfoods such as:

Spinach

Health benefits of Baked Pasta with Meatballs and Spinach

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

12 oz. short pasta
3 c. baby spinach
1 large egg
kosher salt
Pepper
1 clove garlic
1/2 c. chopped fresh flat-leaf parsley
1/4 c. fresh bread crumbs
1/4 c. grated Parmesan
8 oz. ground beef
8 oz. Italian sausage
1 jar marinara sauce (we used low-sodium)
6 oz. part-skim mozzarella
1/2 c. part-skim ricotta

Instructions

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.