MEATBALL MARINARA BAKE

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 45 MINUTES

250 g mild Italian sausages

500 g lean ground veal

¼ cup dried bread crumbs

¼ cup chopped fresh parsley

3 tbsp chopped fresh oregano

3 tbsp chopped fresh basil

1 egg

2 cloves garlic, minced

Marinara Sauce

2 tbsp olive oil

1 small onion, finely chopped 3 garlic cloves, minced

1 bay leaf

2 tsp dried Italian herbs

1 796 ml can whole Italian tomatoes 2 cups baby spinach, coarsely chopped 1 tbsp balsamic vinegar salt and pepper

125 g fresh mozzarella cheese, sliced 1 cup shredded mozzarella cheese

2 tbsp grated Parmesan cheese

Preheat oven to 400°F. Line a baking sheet with parchment paper. Remove casing from sausages. Crumble sausage meat into large bowl; mix in veal, bread crumbs, parsley, oregano, basil, egg and garlic. With wet hands, shape mixture into 1-inch balls.

Transfer to prepared baking sheet; bake, turning once halfway through cooking time, until meatballs are lightly browned and no longer pink inside, 15 to 20 minutes.

Marinara Sauce Meanwhile, in large skillet, heat oil over medium-high heat; cook onion, stirring, until softened, about 5 minutes. Add garlic, bay leaf and Italian herbs. Mix in tomatoes, crushing with back of spoon. Bring to boil; reduce heat and simmer until sauce has thickened, about 10 minutes. Add spinach and vinegar; cook until spinach is wilted, about 2 minutes. Season with salt and pepper. Remove and discard bay leaf.

Transfer meatballs and sauce to greased 13- x 9-inch baking dish. Top with mozzarella and Parmesan. (Makeahead: Can be stored in airtight container and frozen for up to 3 months. Thaw in refrigerator overnight and increase cooking time by 10 minutes.)

Bake until bubbly and lightly browned on top, about 10 minutes. Broil until cheese is golden brown, about 2 minutes. Sprinkle with pepper.

PER EACH OF 6 SERVINGS about 450 cal, 33 g pro, 29 g total fat (11 g sat. fat), 14 g carb (5 g dietary fibre, 5 g sugar), 130 mg chol, 750 mg sodium, 3 mg iron.