Meatballs are meal prep GOLD. They’re easy to make in a large batch, freeze well, and reheat well. So feel free to make these at the beginning of the week for leftovers at lunch or dinner. If you need a little extra meal prep help check out my post: The Beginner’s Guide to Meal Planning!
I’m a HUGE fan of sheet pan style recipes. Why? Because you get the perks of a “dump it and leave it” kind of prep but more immediate gratification compared to a slow cooker. Don’t get me wrong, I love my slow cooker but sometimes I don’t have the time in the morning to get it started before I leave for work.
Today I’m sharing with you one of my favorite recipes. It’s a fabulous choice when you’re craving pasta but still want to eat your veggies. This recipe is packed mushrooms, spinach, and tomatoes for extra fiber to make it a filling meal.
I typically use whole grain penne, but you could easily swap it out for gluten free pasta or the variety of new chickpea or lentil pastas!
Make this recipe your own. It’s a great foundation to start experimenting with new vegetables and pastas.
Follow me on social media and never miss a new post! 
This post contains affiliate links, which means I receive a percentage of the sale if you use the link to make your purchase. This will not change the price of the product, but your support will help directly offsets the cost of web hosting and maintenance and is greatly appreciated!