2-3 C bowtie noodles 2-3 C fresh spinach 3 C homemade pasta sauce + 12oz of tomato puree 24-36 mini meatballs 6-8 fresh Thai basil leaves 2 C ricotta cheese with S&P to taste 2 C grated mozzarella and parmesan cheeses 2 C toasted breadcrumbs (optional)
Bowtime Ballsagna layering, from the bottom up: Thin coating of pasta sauce (no meatballs) Cooked bowtie pasta noodles Pasta sauce with meatballs Wilted spinach (in a thin covering) Ricotta cheese Cooked bowtie pasta noodles Pasta sauce with meatballs Wilted spinach (in a thin covering) Ricotta cheese Pasta sauce (no meatballs) Mix of grated parmesan and mozzarella cheeses Breadcrumbs (toasted, and optional)
Start by cooking your bowtie noodles in water that’s been generously salted. In a large non-stick pan, start wilting down the spinach with a small pinch of salt and a teaspoon of oil (your choice); set aside to cool when it’s all cooked down.