North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
Home





   

   

      

      

      

      

      

      

      

      

      

      

   

   

   



Consumers
Printer Friendly
Previous | Next 22 of 50

Print | 3X5 | 4X6 | Full Page |
 

Neapolitan Meatballs Carbonara & Farfalle Bake
Patricia Harmon, Baden, Pa.

Ingredients
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


Instructions
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.


Nutritional Information
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.