Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.Cook and drain the spaghetti according to package directions. While the spaghetti is cooking, mix the spinach, 2 tablespoons sauce, egg, parsley, cheese, oil, salt and black pepper in a large bowl. Stir in the bread crumbs. Add the beef and stir with a fork until just combined. Firmly shape the beef mixture into 16 (about 1 1/2-inch) meatballs. Place the meatballs on the baking sheet.Bake for 15 minutes or until the meatballs are cooked through. During the last 5 minutes of the baking time, heat the remaining sauce in a 3-quart saucepan over medium-high heat until hot. Place the meatballs in the sauce and carefully stir to coat. Serve the meatballs and sauce over the hot spaghetti.
8 ounces uncooked low FODMAP gluten free spaghetti (made with corn and rice flour) (228g)2 cups firmly packed baby spinach, finely chopped (about 2 ounces) (58g)1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)1 egg, beaten (51g)1 tablespoon finely chopped fresh parsley (4g)0.333 cup grated Parmesan cheese (40g)1 tablespoon garlic-infused sunflower oil (15g)0.25 teaspoon kosher salt (4g)0.25 teaspoon ground black pepper (0.375g)0.25 cup seasoned gluten free bread crumbs (22g)1 pound lean ground beef (454g)
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