Ingredients
Ingredient Checklist
16 ounces whole-wheat fusilli pasta
1 (24 ounce) jar lower-sodium marinara sauce, divided
1 pound 90%-lean ground beef
½ cup panko breadcrumbs
¼ cup grated sweet onion
¼ cup chopped fresh basil, plus more for garnish
1 large egg
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon crushed red pepper
2 cups shredded low-moisture part-skim mozzarella cheese
Directions Instructions Checklist
Step 1
Preheat oven to 350°F. Bring a large pot of water to a boil and add pasta; cook until the center of the pasta is still somewhat firm, about 4 minutes less than package directions. Drain the pasta and transfer to a 9-by-13-inch baking dish. Add half of marinara sauce to the pasta and stir to coat.
Step 2
Combine ground beef, panko, onion, basil, egg, Italian seasoning, salt and crushed red pepper in a large bowl; gently mix with your hands (do not overmix). Form the mixture into 16 (about 1 1/2-inch) meatballs, nestling the meatballs into the pasta mixture as you work. Pour the remaining marinara sauce over the casserole and top with cheese.
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Step 3
Bake until a thermometer inserted into the meatballs registers at least 160°F and the cheese is lightly browned, 35 to 40 minutes. Garnish with basil, if desired How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs our first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. MG
