Baked Meatball & Spinach Pasta

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook your pasta for 2 to 3 minutes less than the package instructions for al dente. Drain and return it to the pot.

In a large saucepan or skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to remove the raw flour taste. Slowly pour in the milk and broth, whisking constantly to prevent lumps. Simmer for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the Italian seasoning, red pepper flakes, and 1/2 cup of the Parmesan cheese until melted. Season with salt and pepper.

Pour the warm cream sauce directly into the pot with the cooked pasta. Toss in the fresh baby spinach and the cooked meatballs. Stir everything together gently over low heat for about 60 seconds. The spinach will begin to wilt down into the pasta, and the meatballs will warm through.

Transfer the mixture into your prepared baking dish. Top evenly with the shredded mozzarella and the remaining 1/2 cup of Parmesan cheese. Bake uncovered for 20 minutes, or until the cheese is melted and bubbling at the edges. Turn the broiler on high for the final 2 to 3 minutes to get those gorgeous, golden-brown toasted cheese spots.