Step 1

Preheat the broiler to 400˚F.

Step 2

Heat the oil in a large, deep oven-safe pan over medium-high heat and sauté the garlic, onion and thyme until the onions are translucent and smelling fragrant.

Step 3

Add the butternut squash cubes and cook approximately 3 minutes.

Step 4

Add the meatballs and cook until they are browned all over (they will not be completely cooked at this point), stirring from time to time to make sure they don’t stick.

Step 5

Add a splash of chicken stock and scrape the bottom of the pan clean.

Step 6

Add the tomatoes and their juices to the pan along with the rest of the stock.

Step 7

Bring to a boil then add the pasta, stirring to combine well. Make sure the pasta is covered in liquid (depending on the size of your pan, you might need a touch more stock).

Step 8

Place the lid on the pan cook 4 minutes less than the package directions for the pasta.

Step 9

Remove the lid, add the cherry tomatoes and beans, stirring to combine well.

Step 10

Add the spinach on top of the pan, cover and cook a further 4 minutes.

Step 11

Sprinkle the cheese on top and place the pan under the broiler for approximately 7 minutes until the cheese is browned and the sauce bubbling.

Step 12

Sprinkle with some freshly chopped parsley to serve.