1/2cupEACH of shredded mozzarella and Parmesan cheeses
1cupfrozen chopped spinach
1cupfrozen peas, thawed
1/4teaspoonpaprika
1/4teaspoonred pepper flakes, optional
1/2teaspoonsalt, more or less to taste
1/4teaspoonground black pepper
1/4cupflat leaf parsley, chopped
For the Garnish
freshly grated Parmesan cheese
fresh parsley
fresh basil
lemon zest or a squeeze of fresh lemon
Instructions
Bring a large stockpot filled with generously salted water to a boil. Cook the pasta per the package directions or until it reaches your desired consistency. Once the pasta is cooked, drain and return it to the pot. Reserve one cup of pasta water to thin sauce, if needed.
Preheat oven to 350°F degrees and lightly oil or line a baking sheet with aluminum foil.While the pasta is cooking and the oven is pre-heating, start mixing the Parmesan Meatballs by adding all of the Meatball ingredients to a large bowl and mixing until evenly combined. Do this by just using your fingertips to evenly mix the ingredients but being careful not to over mix or compact the meat with your palms. This results in a dense meatball.
Next, form the meat mixture into about 1 tablespoon balls (a little larger than a walnut) and place on the baking sheet.Bake the meatballs for about 20-25 minutes or until cooked through and tender.
Now, while the meatballs are cooking in the oven, start on the cream sauce.
Whisk the cornstarch with the milk in a small bowl and set aside.
Melt butter over medium-low heat in a large saucepan. Add the minced onions and garlic and saute together for about 1-minute.
Sprinkle in flour and cook while stirring for 3 minutes then turn heat to low. Slowly whisk in chicken broth and then milk, stirring constantly until smooth.
Turn heat to medium-high and bring the sauce to a simmer while stirring constantly. Stir in ground mustard and the other dry spices and continue to simmer until almost thickened, stirring occasionally.
Add peas and continue to simmer until thickened and peas are cooked through.Reduce heat to low and stir in cheese blend until melted. Stir in spinach and fresh parsley.
Pour the sauce into the pasta pot, adding a tablespoon of reserved pasta water at a time to thin the sauce, if needed to reach your desired consistency. Add in the meatballs and after combining everything together with the sauce, taste and re-season with some additional salt, pepper and/or red pepper flakes, if necessary.
Garnish with freshly grated Parmesan Cheese, and fresh parsley/basil and lemon (optional).