Oven-Baked Wedding Soup Pasta (Print Version)
Tender pasta and mini meatballs baked with spinach in a savory broth for a warm, comforting meal.
# Ingredients:
Pasta
01 -
12 oz small pasta (ditalini, small shells, or elbow macaroni)
Sauce
02 -
24 oz jar chicken broth-based pasta sauce
Protein
03 -
16 oz frozen fully cooked mini meatballs
Vegetables
04 -
4 packed cups fresh baby spinach, roughly chopped
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch oven-safe casserole dish.
02 -
Scatter the dry pasta evenly over the bottom of the casserole dish without pre-cooking.
03 -
Pour the chicken broth-style pasta sauce evenly over the dry pasta, using a spoon to push the liquid into corners, ensuring no pasta is dry.
04 -
Nestle the frozen mini meatballs evenly into the saucy pasta layer.
05 -
Sprinkle the chopped spinach generously over the meatballs and sauce.
06 -
Cover the dish tightly with foil to trap steam and bake on the middle rack for 35–40 minutes, until pasta is tender and meatballs are heated through.
07 -
Remove foil carefully, stir gently from edges to center, add a splash of water or broth if dry, then return uncovered to oven for 5–10 minutes until the top has golden spots and spinach is wilted.
08 -
Remove from oven and let rest at room temperature for 5–10 minutes to allow the pasta to settle before serving.
# Notes:
01 -
Covering the dish traps steam, allowing the pasta to soften properly without precooking.
02 -
Letting the dish rest after baking helps stabilize the texture for easier portioning.