3/4-1lb.gluten-free penne pastaor pasta of your choice
2Tablespoonsextra virgin light olive oil
1-3teaspoonsminced garlic,depending on your tastes
1/4teaspoonred pepper flakes
2cans14-oz each diced fire-roasted tomatoes,not drained
Salt & pepper to taste
2 bags16-oz each frozen Angus beef meatballs,thawed
Preheat oven to 400 degrees. Coat a 9x13-inch baking dish with 1 tablespoon olive oil.
Cook pasta according to package directions to barely al dente. Drain & set aside.
In a large skillet, heat remaining 1 tablespoon olive oil. Saute garlic and red pepper flakes for 1 minutes. Add both cans of tomatoes with juice, Italian seasoning, salt and pepper and stir well. Simmer for 5 minutes.
Stir in spinach and cook for 3 minutes or until wilted.
Remove skillet from heat and stir in meatballs and pasta.
In a large bowl, toss cheeses together.
Pour half of the pasta-meatball mixture into prepared baking dish. Sprinkle with half the cheese. Top with remaining pasta-meatball mixture and finish with remaining cheese.
Bake for 25-35 minutes or until heated through and cheese is bubbling.
You can also freeze the casserole before baking. To cook, thaw in refrigerator and bake for 35-45 minutes.