Cook meatballs as per packaging instructions. Set aside.

Heat oil in a pot over medium heat. Add onion, along with a couple large pinches of salt and pepper. Cook, stirring occasionally for about 6 to 8 minutes, till they start to brown and caramelize.

Add garlic, Italian seasoning, tomato paste, and a couple more large pinches of salt and pepper. Cook, stirring frequently, for 1 minute.

Add a few splashes of broth until you can easily clean the bottom of the pot, scraping all the bits off the bottom.

Stir in the remaining broth, crushed tomatoes, uncooked pasta and cooked meatballs, along with a couple more large pinches of salt and pepper.

Bring to a simmer over medium-high heat. Once simmered, reducd heat to low and allow to simmer some more, covered, for about 12 to 15 minutes or until pasta is cooked al dente.

Stir in spinach and cream until the spinach wilts and the sauce is warmed through. Season to taste with more salt and pepper, if needed.

Once warmed, turn the heat off. Serve immediately, top with parmesan cheese and garnish with parsley.