If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.

In a mixing bowl, combine panko, 2 Tbsp. water, and a pinch of salt. Let sit, 1 minute.

After 1 minute, add ground pork, ricotta, chimichurri seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper.

Form mixture into 16 equally-sized meatballs and transfer to one provided tray.

Tear spinach leaves.

In second provided tray, combine pasta, cream base, butter, spinach, minced garlic and parsley, half the shredded cheese (reserve remaining for garnish), 1 Tbsp. water, 1/4 tsp. salt, and 1/4 tsp. pepper. (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1.) Butter will melt as meal bakes.

Cover tray with foil.

Bake both trays (meatballs uncovered, pasta covered) in hot oven until pasta is heated through and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove both trays from oven. Add a pinch of salt and pepper to pasta and stir to combine. If pasta is dry, add water, 1 Tbsp. at a time, until desired consistency is reached. If you received raw pasta, add to tray and stir to combine.

To serve, garnish pasta with remaining shredded cheese and top with meatballs. Bon appétit!