Step 1

Prepare the ingredients & make the garlic oil

Step 2

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add half the Italian seasoning and a drizzle of olive oil. Season with salt and pepper; stir to combine. Halve the baguette.

Step 3

Form & bake the meatballs

Step 4

In a large bowl, combine the beef, sausage, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. Transfer to a large baking dish. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.*An instant-read thermometer should register 160°F.

Step 5

Cook the gnocchi & make the sauce

Step 6

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the gnocchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the sliced shallot, spinach, and remaining Italian seasoning; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired.

Step 7

Assemble the casserole

Step 8

To the baking dish of baked meatballs, add the cooked gnocchi and sauce. Gently stir to combine. Evenly top with the mozzarella (tearing before adding).

Step 9

Bake the casserole & garlic bread

Step 10

Line a sheet pan with foil. Place the halved baguette on the foil, cut side up. Evenly spread or brush the garlic oil onto the cut sides of the baguette. Place the garlic bread on the lower oven rack and toast 7 to 9 minutes, or until lightly browned. Remove from the oven. Place the casserole on the upper oven rack and bake 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.

Step 11

Make the salad & serve your dish

Step 12

Meanwhile, halve the radish lengthwise, then thinly slice crosswise. Roughly chop the peppers. Quarter and deseed the lemon. In a large bowl, combine the sliced radish, chopped peppers, the juice of 2 lemon wedges (you will have extra), and a drizzle of olive oil. Just before serving, add the arugula; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked casserole with the salad and garlic bread on the side. Enjoy!

Step 13

Prepare the ingredients & make the garlic oil

Step 14

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add half the Italian seasoning and a drizzle of olive oil. Season with salt and pepper; stir to combine. Halve the baguette.

Step 15

Form & bake the meatballs

Step 16

In a large bowl, combine the beef, sausage, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. Transfer to a large baking dish. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.*An instant-read thermometer should register 160°F.

Step 17

Cook the gnocchi & make the sauce

Step 18

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the gnocchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the sliced shallot, spinach, and remaining Italian seasoning; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired.

Step 19

Assemble the casserole

Step 20

To the baking dish of baked meatballs, add the cooked gnocchi and sauce. Gently stir to combine. Evenly top with the mozzarella (tearing before adding).

Step 21

Bake the casserole & garlic bread

Step 22

Line a sheet pan with foil. Place the halved baguette on the foil, cut side up. Evenly spread or brush the garlic oil onto the cut sides of the baguette. Place the garlic bread on the lower oven rack and toast 7 to 9 minutes, or until lightly browned. Remove from the oven. Place the casserole on the upper oven rack and bake 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.

Step 23

Make the salad & serve your dish

Step 24

Meanwhile, halve the radish lengthwise, then thinly slice crosswise. Roughly chop the peppers. Quarter and deseed the lemon. In a large bowl, combine the sliced radish, chopped peppers, the juice of 2 lemon wedges (you will have extra), and a drizzle of olive oil. Just before serving, add the arugula; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked casserole with the salad and garlic bread on the side. Enjoy!