@angelarenee1817: @Carly’s Cookbook 🤌🏼 🛒 You’ll need: 1 package mini meatballs, 16 oz (regular will work, too!) 1 tbsp olive oil 1 small yellow onion, diced 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 jar (24 oz) marinara or vodka sauce 4 cups chicken broth 1/4 cup heavy cream, optional 1 tbsp Italian seasoning Garlic powder 1 tsp red pepper flakes 2 cups uncooked pasta (she used Shellbows) 2 cups fresh spinach 1/4 cup grated Parmesan, plus more for serving Salt and black pepper, to taste 👩🏻‍🍳 How to: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, until softened. Add garlic and cook for 30 seconds. Stir in marinara, water, Italian seasoning, garlic powder, and red pepper flakes. Bring to a simmer. Add the mini meatballs and simmer for 8–10 minutes. Stir in the Shellbows and cook according to the package directions, until just tender. Add spinach and Parmesan and stir until the spinach wilts. Stir in heavy cream, if using. Taste and adjust salt and pepper. Serve topped with extra Parmesan. Tip: If you’re saving leftovers, cook the Shellbows separately and add them to each serving so they don’t soak up all the broth.

ANGIE 🗝

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Friday 21 August 2026 01:08:27 GMT