Pesto Meatballs and Orzo


Pesto Meatballs with Orzo - Linda Larsen
Pesto Meatballs with Orzo.  Linda Larsen
User Rating

Pesto Meatballs and Orzo is a combination of three of my favorite foods: pesto, meatballs, and orzo pasta. Serve it with some toasted garlic bread and a nice salad for a complete and easy meal. You can add other ingredients to it, like sauteed onions or bell peppers if you'd like.

See Also
Precooked Meatballs Recipes
Start With Pesto
Top 10 Baked Pasta Recipes
  • 1 (16-ounce) package frozen precooked meatballs, thawed, OR baked Easy Meatballs
  • 1 (16-ounce) package orzo pasta
  • 1-1/2 cups baby frozen peas
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (6 to 7-ounce) container basil pesto
  • 1/3 cup sour cream
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6-8

Preheat oven to 350°F. Spray a 2-1/2 quart casserole dish with nonstick cooking spray and set aside.

Bring a large pot of water to a boil. Add orzo and cook until almost al dente, about 1 minute less cooking time than the package suggests. Place peas in colander and drain pasta over peas; return all to pot.

Add meatballs, Alfredo sauce, sour cream, milk, and pesto and mix gently. Pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir.

(By doing this you can get more of the Alfredo sauce out of the jar.)

Pour the entire mixture into the prepared 2-1/2 quart casserole dish and top with Parmesan cheese. Bake for 25-35 minutes until casserole is bubbly and top begins to brown.

You Might Also Like

0 意見