Mini Italian Meatloaves with Penne and Sautéed Zucchini

Weight Watchers Recipe


10PointsPlus Value Prep time: 25 minCook time: 50 min Serves: 6 It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food. RecipeRead All Reviews (58).Ingredients

2 spray(s) cooking spray,



MEATLOAVES

1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)

2 large egg(s)

1/4 cup(s) grated Parmesan cheese

1/4 cup(s) seasoned bread crumbs, Italian style

1/4 cup(s) parsley, finely chopped

3/4 tsp kosher salt

1/8 tsp black pepper, freshly ground, or to taste

1 1/2 cup(s) store-bought marinara sauce, divided



PASTA

1/4 tsp kosher salt

8 oz uncooked whole-wheat pasta, penne



ZUCCHINI

1 tsp olive oil, extra virgin

2 clove(s) (medium) garlic clove(s), thinly sliced

2 small uncooked zucchini, chopped (about 3 cups)

1/2 tsp kosher salt, or to taste



GARNISH

1 Tbsp grated Parmesan cheese



Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.





In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.





Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.





While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.





Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.





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