Oven-Baked 4-Ingredient Wedding Soup Pasta
A cozy baked pasta inspired by Italian wedding soup, made with small pasta, brothy chicken-based sauce, mini meatballs, and fresh spinach. This easy casserole cooks right in the baking dish for a comforting family dinner with minimal prep.
Ingredients
- 12 oz small pasta such as ditalini or elbows
- 24 oz brothy chicken-based pasta sauce or soup base not marinara or thick sauce
- 16 oz frozen fully cooked mini meatballs
- 4 cups fresh baby spinach packed and roughly chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
- Pour the dry pasta evenly into the bottom of the prepared dish.
- Pour the brothy chicken-based sauce or soup base over the pasta.
- Use a spoon to spread the liquid into the corners, making sure the pasta is in contact with the sauce.
- Distribute the frozen mini meatballs evenly over the pasta.
- Pile the chopped baby spinach over the top.
- Cover the dish tightly with foil and bake for 35–40 minutes, without peeking, until the pasta has absorbed the liquid and softened.
- Carefully remove the foil and gently stir everything from the edges toward the center.
- If the pasta looks dry, add a splash of broth; if it looks saucy, leave it as is.
- Return the dish to the oven uncovered and bake for 5–10 minutes, until the edges are bubbling and the top is lightly golden in spots.
- Let the pasta rest for 10–15 minutes before serving.
Notes
Add a sprinkle of Parmesan before the final bake for extra flavor. Use extra broth if your sauce base is thicker than soup.
Nutrition
Calories: 430kcal
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