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Smoky Mozzarella Pasta and Meatball Bake

Sheela Fiorenzo
  • minutes
  • Serves 8 to 10

INGREDIENTS

5 oz

Baby spinach

2 cloves

Garlic

2 28 ounce cans

Tomatoes, fire-roasted

1 lb

Penne pasta

1/2 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1/4 tsp

Red pepper flakes

1 tbsp

Olive oil

1 cup

Fontina cheese

2 cups

Mozzarella cheese, part-skim

1

bag Meatballs, frozen