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Italian Wedding Pasta Bake

Lakshman Rao Sarnala
Italian Wedding Pasta Bake is a rich, cheesy, and hearty dish featuring pasta, meatballs, spinach, and a delicious baked topping.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine Italian
Servings 2

Ingredients
  

For the Meatballs:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh parsley

For the Pasta Bake:

  • 12 oz pasta (penne, rigatoni, or shells)
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cup fresh spinach, chopped
  • 1 (24 oz) jar of marinara sauce
  • 1 cup heavy cream
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Prepare the Meatballs: In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, pepper, and parsley. Mix well and roll into small meatballs.
  • Cook the Meatballs: Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for about 5-7 minutes until browned on all sides. Remove from heat and set aside.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  • Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until soft. Stir in chopped spinach and cook until wilted.
  • Combine the Sauce & Pasta: Pour in the marinara sauce and heavy cream, stirring to combine. Add red pepper flakes (if using) and Italian seasoning. Let simmer for 3-5 minutes.
  • Assemble the Bake: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked pasta with the sauce. Gently mix in the cooked meatballs.
  • Add Cheese: Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
  • Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Serve: Let the pasta bake rest for 5 minutes before serving. Garnish with extra Parmesan and fresh parsley if desired.

Notes

  • To save time, you can use store-bought frozen meatballs instead of making them from scratch.
  • For extra flavor, use a mix of mozzarella, provolone, and Parmesan cheese.
Keyword baked pasta, Italian Wedding Pasta Bake, meatball pasta