Meatball and Veggie Casserole

This is the perfect make-ahead dish. Makes great leftovers!

Serves 8

Meatball Ingredients:

• 1 lb. ground beef

• 1/2 tube of ground sausage (this is my favorite kind)

• 1 egg

• 1/2 cup parmesan cheese

• 4 cups fresh spinach (sautéed for a few minutes to wilt down and then cooled)

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. dried basil (or 1 tbsp. chopped fresh basil)

Casserole Ingredients:

• 1 jar of no sugar added marinara sauce (I love this kind)

• 1 bag of shredded mozzarella (or a block of mozzarella, grated- about 2 cups worth)

• 2 zucchini/summer squash chopped into bite-size pieces (or any other veggies that sound good- like spaghetti squash (yum!), more spinach, peppers, chopped and steamed asparagus, etc.)

1. Combine all meatball ingredients and form into meatballs the size you prefer them to be.

2. Either bake the meatballs on a cookie sheet (350 for 20-25 minutes) or fry them in a pan with some olive oil. Let cool when done.

3. Layer the squash or whatever veggies you are using in the bottom of a casserole dish.

4. Place the meatballs evenly all over on top of veggies.

5. Pour the marinara on top and spread out so it covers everything.

6. Top with cheese

7. Cover with foil and store in fridge for up to 2 days before baking, if desired.

8. Bake at 350 for 30 minutes, uncovered. Sprinkle with basil, if desired.

9. Serve with a side salad or steamed broccoli to make it a complete meal!