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|Neapolitan Meatballs Carbonara & Farfalle Bake|
|Recipe courtesy North Dakota Wheat Commission|
|Makes 4 servings
(1 cup of pasta plus 2 meatballs)
1 1/4 pound ground chuck
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Romano cheese
10 ounces frozen chopped spinach, thawed and squeezed of excess moisture
2 (1-ounce) sticks mozzarella string cheese, each cut into 4 pieces
4 slices bacon, halved
8 ounces farfalle (bowtie) pasta
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
1 (8-ounce) can tomato sauce
1 cup shredded 6-cheese Italian blend
|Mix ground chuck, garlic powder, Italian seasoning, salt, pepper, grated cheese and chopped spinach. Shape into 8 meatballs, forming each around a piece of mozzarella string cheese. Wrap each meatball with a half-slice of bacon, fastening with a toothpick. Bake on shallow baking pan at 350-degrees for 30 to 35 minutes. Remove toothpicks.
Cook pasta according to package directions, about 10 minutes for al dente. Drain.
In medium bowl, mix together diced tomatoes and tomato sauce. Mix cooked pasta with tomato mixture; add meatballs. Place in 2-quart casserole. Sprinkle with cheese blend. Cover and bake 30 minutes or until heated through.
|Per Serving: 653 calories, 59 g protein, 60 g carbohydrates, 6 g fiber, 21 g fat, 9 g saturated fat, 105 mg cholesterol, 199 mcg folate, 8 mg iron, 1835 mg sodium.|