ITALIAN WEDDING CASSEROLE adapted from Ree Drummond
CASSEROLE
2 cups (dry) bowtie pasta
2 tablespoons butter
2 tablespoons avocado oil
1 cup diced celery
2 tablespoons chopped FRESH oregano
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian Parsley
1 teaspoon FRESH chopped rosemary
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
3 tablespoons all-purpose flour
4 cups chicken broth
Kosher salt and freshly ground black pepper
1 1/2 pounds of homemade meatballs OR a 26-ounce bag frozen Italian meatballs
2-3 cups chopped baby spinach *SEE NOTES
1/2 cup grated Parmesan or Asiago cheese
- Preheat the oven to 375°.
- Cook the pasta in a large pot of boiling water until less than al dente; set aside.
- Melt butter and avocado oil in a large skillet over medium heat.
- Add celery, carrots and onion, cooking until the onions are translucent, about 5 minutes.
- Add oregano and garlic, sautéing until fragrant.
- Sprinkle with the flour, stirring and cooking for an additional minute.
- While whisking constantly, slowly add chicken broth. Bring to a simmer and allow the sauce to thicken, about 2 minutes.
- Adjust seasoning with salt and pepper.
- Add the meatballs, spinach, Parmesan, stirring to combine.
- Fold in pasta.
- Transfer to 9×13-inch baking dish.
TOPPING
1 cup PANKO breadcrumbs
1/4 cup FRESH grated Parmesan cheese
3 tablespoons salted butter, melted
2 tablespoons chopped FRESH parsley
2 tablespoons chopped FRESH oregano
- Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined.
- Sprinkle the breadcrumb topping over the casserole.
- Bake until golden and bubbly, about 20 minutes.
- Allow the casserole to rest for 10 minutes before serving.
NOTES: Baby spinach can be easily replaced with broccoli or green beans, but both of those need to be added during the saute’ process.
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