Pork Meatball and Pasta Bake
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)

Pork Meatball and Pasta Bake

NUTRITION · PER SERVING105M COOK
CAL 27%·PRO 75%
CARBS 21G16% OF CAL
3G FIBER10G OTHER8G TOTAL SUGAR
FAT 34G56% OF CAL
15G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cheese-filled pork meatballs cooked in the oven alongside pasta in a tomato sauce. Everything cooks together in one dish for a simple, satisfying meal.

mainamericanpastacasserolepork
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 lb. ground pork
  • 1/2 cup dried Italian bread crumbs
  • 1/4 cup milk
  • 1/4 cup Parmesan cheese (grated)
  • 1/3 cup spinach (finely chopped (or parsley))
  • 1 Tablespoon fresh oregano (chopped (or 1 tsp dried oregano leaves))
  • 1 large egg yolk
  • 1 clove garlic (minced)
  • 4 oz Provolone cheese (preferably Valpadana, cut into 3/4-inch-ish squares (or mozzarella))
  • 28 oz. canned crushed (preferably Fire-Roasted (or diced tomatoes))
  • 1 clove garlic (finely chopped)
  • 1/4 cup spinach or parsley (finely chopped)
  • 1/2 cup tubetti or ditalini pasta (*see Note 1)
  • 1/3 cup water ((I like to swish it around in the empty tomato can before adding))
  • Salt and freshly ground pepper
  • 1 cup shredded Provolone (mozzarella or Parmesan cheese)
PREP
15M
SODIUM
913MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.