Paula’s Pandemic Pantry Pasta Skillet
1 16 oz. pkg. Mama Lucia frozen bite size meatballs
1 jar Bertolli 24 oz. Vineyard Marinara
8 oz. Penne Pasta
1 Tbsp. Olive oil
1 small onion, chopped
1 clove minced garlic
1 5 oz. bag fresh baby spinach
1 cup ricotta
1/4 cup shredded Parmesan
1 tsp. Fresh ground pepper
1/2 cup shredded Parmesan
Preheat oven to 350 degrees.
Combine meatballs & marinara in a saucepan, Heat over medium low heat until mixture is at soft boil & meatballs thawed.
Cook penne pasta in salted boiling water until al dente. Reserve pasta water.
In 10-12 inch oven safe skillet, sauté onion in olive oil 3-4 minutes. Add garlic & spinach & cook 1-2 minutes until spinach is wilted. Remove to a mixing bowl & add ricotta, 1/4 cup Parmesan & black pepper. Stir to combine.
Return skillet to heat, add the meatball marinara mixture, the penne pasta & 1/2 cup pasta water. Stir to combine, heat until bubbly & spoon large dollops of Spinach Ricotta mixture around edge of pan. Top with 1/2 cup shredded Parmesan. Place in oven for 15-20 minutes. Broil last few minutes to lightly brown cheese.
Enjoy!
