Oven-Baked Wedding Soup Pasta
This Italian wedding casserole transforms classic soup into a comforting cheesy meatball spinach pasta bake perfect for family dinners.
Equipment
- 9x13-inch baking dish
- Large pot
- Large skillet
Ingredients
- 1 pound small pasta shells or ditalini cooked al dente
- 1 pound Italian-style meatballs homemade or frozen
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 carrots peeled and diced small
- 3 celery stalks diced small
- 4 cloves garlic minced
- 6 cups chicken broth low-sodium preferred
- 1 can (14.5 oz) diced tomatoes undrained
- 4 cups fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- salt to taste
- 1/4 cup fresh basil chopped for garnish
Instructions
- Preheat oven to 375°F and cook pasta according to package directions until al dente, about 2 minutes less than recommended.
- Heat olive oil in large pot over medium heat. Add onion, carrots, and celery, cooking 5-7 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant. Pour in chicken broth and diced tomatoes, bring to gentle simmer.
- Stir in cooked pasta, meatballs, and Italian seasoning. Transfer mixture to 9x13 inch baking dish.
- Fold in chopped spinach ensuring even distribution. Top with mozzarella and Parmesan cheeses.
- Bake 25-30 minutes until cheese is melted and bubbly with golden edges. Rest 10 minutes before serving.
Notes
- Undercook pasta slightly to prevent mushiness during baking
- Use low-sodium broth to control salt levels
- Let casserole rest for cleaner serving portions
- Fresh spinach provides better texture than frozen
- Can be assembled 24 hours ahead and refrigerated