Turkey Meatball Pasta Bake with Hidden Spinach

• 500 gturkey mince
• 2garlic cloves, finely grated
• 2 tspdried oregano, divided
• ½ tspfennel seeds, lightly crushed
• ½ tspdried chilli flakes (optional; skip for younger kids) (optional)
• 30 gParmesan, finely grated
• 2 tbspolive oil
• 320 grigatoni or penne
• 1large onion, finely diced
• 3garlic cloves, finely sliced
• 1 tbspolive oil
• 2 tbsptomato purée
• 2 x 400gtins chopped tomatoes
• 120 gbaby spinach, finely chopped
• 250 gmozzarella, torn
• 40 gParmesan, finely grated
• 15 mllemon juice
• Fine salt, to taste
• 1 tbspolive oil (optional)
• 30 gparmesan, finely grated (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C/200°C fan. Bring a large pan of salted water to the boil for the pasta.
2. 2Mix the turkey with the grated garlic, 1 tsp oregano, fennel seeds, 30 g Parmesan, lemon zest and optional chilli flakes. Season with salt and pepper, then roll into 20 walnut-sized meatballs.
3. 3Heat 2 tbsp olive oil in a large ovenproof frying pan or wide casserole over a high heat until it shimmers. Brown the meatballs in two batches, 5–6 minutes per batch, turning until deep golden on all sides. Crowd them in all at once and the pan cools, water comes out, and you've boiled them instead of browning them. Transfer to a plate.
4. 4Reduce the heat to medium and add 1 tbsp olive oil to the same pan. Fry the diced onion for 5 minutes, scraping up the fond as it softens, until translucent and just starting to catch at the edges.
5. 5Add the sliced garlic and tomato purée and cook for 60 seconds, stirring constantly, until the garlic is fragrant and pale gold and the purée has darkened a shade.
6. 6Pour in both tins of chopped tomatoes along with a splash of water swirled through the empty tins, then add the remaining 1 tsp oregano. Season well and simmer for 8 minutes, stirring now and again, until the sauce thickens enough to coat the back of a spoon.
7. 7Meanwhile, cook the pasta in the salted boiling water for 2 minutes less than the packet says; it'll finish cooking in the oven. Drain, keeping a mugful of the starchy water back.
8. 8Stir the finely chopped spinach into the sauce for 1–2 minutes until wilted. Add the measured 15 ml lemon juice and taste for seasoning. The small pieces blend into the sauce more easily than whole leaves.
9. 9Add the drained pasta to the sauce with a splash of pasta water and toss to coat every tube. Nestle the browned meatballs back into the pan, pushing them halfway down into the sauce.
10. 10Scatter the torn mozzarella and grated Parmesan evenly over the top. Bake for 12 to 15 minutes, until the cheese is bubbling and the centre of a meatball reaches 75°C for 30 seconds.
11. 11Rest for 5 minutes before serving. Add the optional tablespoon of olive oil and 30 g extra Parmesan at the table if using.

Per serving

kcal

907

protein

63.1g

fibre

7.6g

carbs

79.5g

fat

37.2g