Tuesday, October 5, 2010

Italian Wedding Pasta

Pretty simple and tasty...

Ingredients

~20 frozen meatballs
Olive oil
1-2 cloves garlic, minced
16oz bow-tie pasta
14oz chicken broth
1-1/2 cups milk
1 Tablespoon flour
15oz canned peas
Salt & pepper


Directions

Preheat oven to 400.

On low heat, cook meatballs (I prefer Rosina's Italian-style frozen meatballs) in covered large skillet with a little olive oil to prevent burning for about 20 minutes, stirring occasionally. Stir in garlic for last minute or two.

Meanwhile, cook pasta according to package directions, subtracting about 2 minutes from cook time. Drain, return to pot.

In small bowl, whisk together milk and flour until the clumps are gone. Stir chicken broth into pasta pot, followed by milk-flour mix, peas, salt, and pepper. Let simmer on medium-high heat to thicken for a couple minutes, stirring frequently so the milk does not burn. Remove from heat.

With slotted spoon, transfer meatballs & garlic to pasta pot and stir. Then, transfer all contents to a baking dish - a small casserole dish or 8x8" square dish should work fine. Bake 20 minutes or until golden brown. Top with parmesan if desired.

Makes 6 or so servings.


No comments:

Post a Comment