Cavatelli with Meatballs and Spinach in Fresh Tomato Sauce
This pasta recipe for is worth the effort because it makes a fabulous meal!
Servings: 4 servings
Ingredients
- ½ pound cavatelli (or shells)
MEATBALLS:
- ¼ cup chopped fresh parsley
- 3 tablespoons seasoned breadcrumbs
- 2 tablespoons grated Romano cheese
- 2 tablespoons milk
- 1 large egg, beaten
- 1 tablespoon grated onion
- 1 medium garlic clove, minced
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ pound ground turkey
SAUCE:
- 1 tablespoon extra virgin olive oil
- 1 bunch fresh spinach (cleaned, trimmed and chopped)
- 1 medium garlic clove, minced
- ½ teaspoon salt
- 6 medium plum tomatoes, diced
Instructions
- Preheat the oven to 450°F. Spray a rimmed sheet pan with nonstick spray (or line with parchment paper).
- Cook the pasta according to package directions. Reserve ¼ cup liquid of the pasta cooking liquid.
MAKE THE MEATBALLS:
- While the pasta is cooking, in a large bowl combine the parsley, crumbs, cheese, milk, egg, onion, garlic, salt and pepper.
- Gently mix in the turkey and then form into 20 balls. Place meatballs onto prepared pan and bake 9 to 10 minutes, until cooked through.
MAKE THE SAUCE:
- Heat oil in a large skillet. Add spinach, garlic, and salt. Cook for 2 minutes or until the spinach is wilted.
- Add the tomatoes and cook for 1 minute. Add the pasta, meatballs and pasta cooking liquid, cook for 1 minute or until everything is warmed through.
- Serve topped with grated cheese.
Notes
- Cavatelli is short, narrow, ripple-edged shell pasta. If you are unable to find cavatelli, look for another small shaped pasta to use in its place.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 56g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 839mg | Potassium: 1070mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9180IU | Vitamin C: 43mg | Calcium: 173mg | Iron: 5mg