Maria knows how to make Sundays feel special. The secret isn’t anything elaborate, it’s just Maria’s Meatball Pasta! Although calling Maria’s Meatball Pasta “just” anything really undersells how amazing it tastes! Homemade juicy, savory meatballs baked with fresh wilted spinach and tender, sauce-scooping rigatoni, all in a pool of rich marinara… that will make the weekend feel truly complete. Plus, the mozzarella on top is fresh and creamy and oh-so melty. Mmmm, Maria’s Meatball Pasta really helps make the calm before the Monday storm feel so much more peaceful!
Ingredients
- 2 cups rigatoni or ziti
- 1 pound ground round
- 1/2 small onion, chopped
- 1/4 cup panko breadcrumbs
- 2 cloves garlic, chopped
- 1 large egg
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 1/4 cup dry red wine
- 1 (24-ounce) jar marinara
- 2 bunches flat-leaf spinach, stems discarded and leaves torn
- 3 tablespoons fresh flat-leaf parsley, chopped, plus more, to taste, for garnish
- 3 tablespoons fresh basil, chopped, plus more, to taste, for garnish
- 8 ounces bocconcini (small fresh mozzarella balls)
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 2-quart baking dish.
Step 3 –In a large pot of boiling salted water, cook the rigatoni to al dente, according to the package directions.
Step 4 –Gently combine the ground round, the onion, the breadcrumbs, the garlic, the egg, the salt, and the pepper in a bowl.
Step 5 –Shape the meat mixture into 16 meatballs.
Step 6 –In a large skillet over medium heat, heat the oil.
Step 7 –Add the meatballs to the hot oil and cook, while turning them occasionally, until they are brown on all sides, about 6-8 minutes.
Step 8 –Stir in the wine while gently scraping the bottom of the skillet to release the browned bits.
Step 9 –Stir in the marinara, the spinach, 3 tablespoons of the parsley, and 3 tablespoons of the basil and bring the mixture to a simmer.
Step 10 –Transfer the skillet from the heat.
Step 11 –Drain the pasta and fold it into the sauce.
Step 12 –Transfer the mixture to the prepared baking dish.
Step 13 –Top the casserole with the bocconcini.
Step 14 –Bake until the cheese is melted and the edges are bubbly, about 25-30 minutes.
Step 15 –Serve garnished with the extra parsley and the extra basil.
