Recipes
Baked Meatball Parmesan with Pasta
4 servings
45 minutes total (Active 25 minutes)
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Ingredients
- ¼ bunch fresh Italian parsley
- 0.75 oz fresh basil, divided
- 1 tablespoon olive oil
- 1 lb ground chuck
- ½ cup whole milk ricotta cheese
- 6 tablespoons grated Parmesan cheese, divided (+ additional, optional for serving)
- 1 large egg (or ¼ cup egg substitute)
- ¼ cup Italian-style panko bread crumbs
- 2 tablespoons minced garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon crushed red pepper (optional)
- 8 oz spaghetti pasta
- 1 (24 oz) jar marinara pasta sauce
- 2 cups shredded mozzarella cheese
Steps
- Preheat oven to 450°F. Bring water to boil for pasta. Chop parsley (¼ cup) and basil (½ cup).
- Coat 13- x 9-inch baking dish with oil. Combine in large bowl: beef, ricotta, 4 tablespoons Parmesan, egg, bread crumbs, parsley, ¼ cup basil, garlic, salt, and red pepper, if using; mix until blended. Roll beef mixture into 2-inch meatballs (about 14); place into snug rows in baking dish (wash hands) and bake 10 minutes or until browned.
- Cook pasta following package instructions. Drain any fat from baking dish, then pour pasta sauce over meatballs; bake 10–12 more minutes until meatballs are firm and 160°F.
- Combine mozzarella and remaining 2 tablespoons Parmesan. Top meatballs with cheese mixture; bake 5–6 minutes until cheese has melted and sauce is bubbly. Serve meatballs and sauce over pasta. Top with remaining ¼ cup basil and additional Parmesan, if using.
Amount per ¼ recipe serving: Calories 910, Total Fat 49g, Sat Fat 18g, Trans Fat 0.5g, Chol 165mg, Sodium 1560mg, Total Carb 66g, Fiber 5g, Sugars 6g, Protein 52g, Calc 45%, Vitamin A 0%, Vitamin C 0%, Iron 35%