Cooking Directions

• Heat the oven to 425°F.  Line a rimmed baking sheet with parchment paper.
• Cook and drain the spaghetti according to package directions.  While the spaghetti is cooking, mix the spinach, 2 tablespoons sauce, egg, parsley, cheese, oil, salt and black pepper in a large bowl.  Stir in the bread crumbs.  Add the beef and stir with a fork until just combined.  Firmly shape the beef mixture into 16 (about 1 1/2-inch) meatballs.  Place the meatballs on the baking sheet.
• Bake for 15 minutes or until the meatballs are cooked through.  During the last 5 minutes of the baking time, heat the remaining sauce in a 3-quart saucepan over medium-high heat until hot.  Place the meatballs in the sauce and carefully stir to coat.  Serve the meatballs and sauce over the hot spaghetti.

Ingredients

• 8 ounces uncooked low FODMAP gluten free spaghetti (made with corn and rice flour) (228g)
• 2 cups firmly packed baby spinach, finely chopped (about 2 ounces) (58g)
• 1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
• 1 egg, beaten (51g)
• 1 tablespoon finely chopped fresh parsley (4g)
• 0.333 cup grated Parmesan cheese (40g)
• 1 tablespoon garlic-infused sunflower oil (15g)
• 0.25 teaspoon kosher salt (4g)
• 0.25 teaspoon ground black pepper (0.375g)
• 0.25 cup seasoned gluten free bread crumbs (22g)
• 1 pound lean ground beef (454g)