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