Cheesy Spinach Sundried Tomato Pasta with Meatballs
Spinach Meatballs
2-3lbs ground beef
4 cloves garlic
½ large onion
3 cups spinach
½ cup seasoned breadcrumbs
½ cup Romano cheese
2 eggs
1 tablespoon parsley
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
¼ teaspoon sage
Salt & pepper
2 tablespoons olive oil
To the ground beef add minced/pressed garlic, finely chopped onion, finely chopped spinach, breadcrumbs, romano cheese, eggs, dried parsley, oregano, basil, thyme and sage. Salt and pepper.
Mix by hand to combine, do not over mix. Shape 1-2” balls and place on baking sheet.
Heat olive oil in a large pan, once hot pan fry meatballs on all sides on medium heat, do not overcrowd the pan. Place meatballs back on the baking sheet.
Preheat oven to 350. Place pan in oven and cook meatballs 10-15 minutes
Cheesy Spinach Sundried Tomato Pasta
1lb Rigatoni or Penne pasta
1 stick butter
2 tablespoons olive oil
2-3 cups spinach
2 cloves garlic
½ large onion
1 cup sundried tomatoes
½ cup cream
1 ½ cup milk
½ cup Romano cheese
½ cup mozzarella
Boil pasta 7-8 minutes in a large pot minutes until tender, drain and return to pot. Add ½ stick butter.
In a medium sized sauce pan. Heat oil on medium heat, sauté minced/pressed garlic, finely chopped onion, and finely chopped sundried tomatoes about 8-10 minutes. Add chopped spinach and continue cooking until wilted.
Lower heat, add heavy cream, milk, grated Romano and mozzarella cheese, bring to a simmer and turn off heat. Salt & pepper.
Pour sauce over pasta and serve.
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