Make ahead: Bake can be made up to two days ahead. Place a piece of baking paper, then foil over the top. Refrigerate until ready to serve. Cook in a hot oven (200°C) for 35 minutes. Remove foil and baking paper. Cook for a further 10 minutes.
• 2 slices white bread, crusts removed
• ⅓ cup milk
• 300g beef mince
• 2 tsps reduced-salt all-purpose seasoning
• 250g penne pasta
• 1 tblsp olive oil
• 2 x 400g jars tomato pasta sauce
• 2 cups baby spinach leaves (80g)
• 1½ cups grated pizza cheese
Place bread in a medium bowl. Pour over milk. Stand for 5 minutes to soak. Mash with a fork to combine.
Place beef in a large bowl. Add bread mixture with seasoning. Mix well with your hands. Roll tablespoons of mixture into balls.
Cook pasta in a large saucepan of boiling, salted water for 5 minutes. Drain. Rinse under cold water. Drain well. Return to pan.
Heat oil in a large, deep frying pan over a medium to high heat. Add meatballs. Cook, turning, until browned all over. Stir in the sauce and ½ cup of water. Bring to boil.
Pour mixture over pasta in pan. Stir in spinach. Transfer to a large, shallow ovenproof dish (8-cup capacity). Sprinkle with cheese.
Cook in a hot oven (200°C) for about 15 minutes, or until cheese is golden. Stand for 10 minutes before serving.