Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

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 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 Parmesan (reserve remaining for garnish), 1 Tbsp. water, 1/4 tsp. salt, and 1/4 tsp. pepper.

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.

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