4. Combine Pasta, Spinach & Meatballs

1. In a large bowl or pot, mix the drained pasta with the spinach.
2. Pour the creamy marinara sauce over it.
3. Gently fold in the cooked meatballs so they stay intact.

The heat from the pasta will lightly wilt the spinach.

5. Assemble the Casserole

1. Grease a baking dish with a bit of olive oil.
2. Transfer the pasta mixture into the dish.
3. Sprinkle the top generously with mozzarella and Parmesan.

6. Bake

1. Preheat the oven to 190°C (375°F).
2. Cover the dish loosely with foil (to prevent over-browning).
3. Bake for 20 minutes.
4. Remove foil and bake an extra 10 minutes until the top is golden and bubbling.

7. Serve

Let the dish rest 5–10 minutes before serving—this helps firm it up and makes scooping easier.
Serve warm, optionally topped with fresh basil or more Parmesan.

Extra Tips & Variations

• Make it lighter: Use turkey or chicken meatballs and replace cream with milk.
• Add vegetables: Mushrooms, bell peppers, or roasted zucchini work wonderfully.
• Make it spicier: Add red pepper flakes to the sauce or mix chili into the meatballs.
• Gluten-free option: Simply use gluten-free pasta and breadcrumbs.
• Meal prep friendly: Refrigerates for 3 days or freezes beautifully in portions.

If you’d like, I can also provide:
✅ A printable recipe card
✅ A shopping list version
✅ A healthier or vegetarian alternative
Just let me know!