Oven-Baked 4-Ingredient Wedding Soup Pasta – All Recipes Healthy Food

Oven-Baked 4-Ingredient Wedding Soup Pasta

 

How to Make Oven-Baked Wedding Soup Pasta

Preheat your oven to 400°F (200°C) and lightly grease a deep 9×13-inch baking dish.

1
Combine pasta, spinach, and meatballs
3 minutes

In your prepared 9×13-inch baking dish, spread the dry, uncooked ditalini pasta evenly across the bottom. Scatter the thawed, squeezed-dry spinach and mini meatballs over the pasta, tossing gently to distribute.

2
Add hot broth & cover
2 minutes

Pour 3.5 cups of hot chicken broth evenly over the mixture, ensuring all the dry pasta is fully submerged in liquid. Season with a pinch of salt and black pepper. Cover the baking dish tightly with aluminum foil to lock in the steam.

3
Bake covered
25–30 minutes

Bake at 400°F covered for 25 to 30 minutes, or until the pasta is tender and has absorbed most of the broth.

4
Top with cheese and brown
8–10 minutes

Carefully remove the foil. Stir the pasta and meatballs gently. Blanket the top evenly with the shredded mozzarella or Italian cheese blend. Return to the oven uncovered for 8 to 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Pro Tip for Success: Make sure to squeeze as much moisture out of the thawed spinach as possible using a clean kitchen towel or paper towels before adding it to the dish. Removing excess water keeps the sauce rich and prevents the bake from becoming watery!

Easy Customization Ideas

  • Garlic & Herb Kick: Stir 1/2 teaspoon of garlic powder and 1 teaspoon of Italian seasoning into the chicken broth before pouring it over the pasta.

  • Grated Parmesan Topping: Sprinkle 1/4 cup of freshly grated Parmesan or Romano cheese over the mozzarella for an extra sharp, salty finish.

  • Swap the Greens: Swap the chopped spinach for fresh baby kale or chopped escarole if you prefer a classic Italian greens texture

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