Baked pasta dishes are Italian comfort food at its finest. Even if you don't have a Nonna, you can still appreciate the home-cooked warmth that this dish brings!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Chicken Broth Concentrate
Salt and Pepper*
Preheat the oven to 450°F (to bake the meatballs). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, mince or grate the garlic. Roughly chop the parsley. Peel, then grate the shallot.
In a large bowl, combine beef, shallot, garlic, half the parsley, half the Italian seasoning and half the Parmesan. Roll mixture into 1 1/2-inch meatballs (you should have 16). On a foil-lined baking sheet, arrange meatballs. Bake in the middle of the oven until golden and cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, add the couscous to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Meanwhile, heat a large non-stick pan over medium heat. Add 2 tbsp butter and swirl until melted, 1-2 min. Add the panko and remaining Italian seasoning. Toast, stirring often, until the mixture is golden-brown, 2-4 min. Transfer to a small bowl. Set aside.
When the couscous is tender, reserve 1 cup water. Drain, then return to the same pot and add 2 tbsp oil. Heat the pot over medium, then add the spinach, mozzarella, remaining Parmesan, reserved water, sour cream and broth concentrates. Stir together until spinach wilts, 1-2 min.
When the meatballs are done, carefully add them to the couscous mixture. Pour over any remaining juices from the baking sheet. Gently stir to combine.
Divide the Italian wedding couscous between plates. Sprinkle over the panko and remaining parsley.