Quick Italian Wedding Pasta Bake
70% authentic · Italian-American
A simplified version of the classic, using pre-made mini meatballs and a quicker sauce, perfect for a weeknight meal.
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Ingredients
- Pre-cooked mini meatballs1 lb
- Marinara sauce24 oz jar
- Spinach, fresh5 oz bag
- Orzo pasta8 oz
- Provolone cheese, shredded1.5 cups
- Parmesan cheese, grated1/4 cup
- Garlic powder1 tsp
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Cook orzo pasta according to package directions until al dente. Drain well.
- 3
In a large bowl, combine the cooked orzo, marinara sauce, pre-cooked mini meatballs, fresh spinach, garlic powder, and dried oregano. Stir until the spinach begins to wilt.
- 4
Stir in 1 cup of shredded provolone cheese and the grated Parmesan cheese.
- 5
Pour the mixture into a greased 8x8 inch baking dish. Top with the remaining 1/2 cup of provolone cheese.
- 6
Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
