Pesto Meatballs and Orzo16:15
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.
- 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.