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Clean recipe · countryliving.com

Meatball-and-Spinach Baked Ziti

Loaded with cheese, pasta, and tender meatballs, this bake guarantees that every plate will be wiped clean.

Original recipe: countryliving.com

Yield:
4 servings
Prep:
25 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. Cooking spray, for baking dish
  2. 2 c. ziti
  3. Kosher salt
  4. Freshly ground black pepper
  5. 1 lb. ground round
  6. 1/2 small onion, chopped
  7. 1/4 c. panko breadcrumbs
  8. 2 garlic cloves, chopped
  9. 1 large egg
  10. 1 tbsp. canola oil
  11. 1/4 c. dry red wine
  12. 1 (24 oz.) jar marinara
  13. 2 bunches flat-leaf spinach, stems discarded and leaves torn (about 4 c.)
  14. 3 tbsp. chopped fresh flat-leaf parsley, plus more for garnish
  15. 3 tbsp. chopped fresh basil, plus more for garnish
  16. 8 oz. bocconcini (small fresh mozzarella balls)

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
  2. Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 16 meatballs.
  3. Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently scraping up brown bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in pasta.
  4. Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.
  5. Let stand 10 minutes before serving. Garnish with parsley and basil.