Creamy Meatball Alfredo Pasta Bake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy, cheesy, and loaded with tender meatballs, this Meatball Alfredo Pasta Bake is the ultimate comfort food! Perfect for busy weeknights or cozy family dinners. 

 Creamy Meatball Alfredo Pasta Bake 

 1 (16 oz) package frozen meatballs or make your own***

1 pound pasta (I use Rotini or Ziti)

2 cups heavy cream 

1 1/2 cups grated Parmesan cheese 

1 cup shredded mozzarella cheese 

1/4 cup butter 

2 cloves garlic, minced 

1 teaspoon Italian seasoning 

Fresh parsley, chopped (for garnish) 

Salt and pepper, to taste 

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Boil the pasta according to package instructions until al dente. Drain and set aside. 

 

 

 

 

 

 

 

 

 

 

 

Add oil and butter to a large skillet. Saute’ the frozen meatballs until they are browned and warmed through. Remove meatballs to a plate and set aside.

 

 

 

 

 

 

 

 

Use a wooden spoon to scrape the bits from the bottom of the same skillet. Add melt a little more butter and add minced garlic. Sauté for 1–2 minutes until fragrant. 

 

 

 Stir in heavy cream and bring to a gentle simmer. Add Italian seasoning, salt, and pepper.  Gradually whisk in grated Parmesan cheese until the sauce thickens and becomes creamy. Add in the cooked pasta and toss until evenly coated.  Pour a little sauce on the bottom of the baking dish. 

 

 

 

 

 

 

 

 

 

 

 

Add a layer of pasta and meatballs and top with a layer of Parmesan and mozzarella cheese. Repeat these layers until you fill the casserole dish and then top with a final layer of cheese. 

 

 

 

 

 

 

 

 

 

 

 

Then add another layer of meatballs and more cheese. Next, pour the creamy pasta mixture over the meatballs, spreading evenly. Sprinkle shredded mozzarella cheese on top. 

 

 

 

 

 

 

 

 

 

 Cover with foil (shiny side up) and bake for 20–25 minutes, or until the cheese is bubbly and golden. Garnish with parsley and serve hot

 

 Homemade Meatballs

 

In a large bowl, add a lb. of lean ground beef.  Add an egg, ½ cup Parmesan cheese, 1 cup of Italian bread crumbs, quarter cup of evaporated milk (or more if needed), Italian seasoning, salt and pepper.

With your hands, work the mixture until everything is mixed evenly. Do not pack, keep mixture loose.

 

 

 

 

 

 

 

 

 

 

 

 

Portion small tablespoon (or smaller) sized amounts and gently roll them with your hands into round balls.

Arrange the meatballs on a baking pan with a drip tray beneath.

Bake in a preheated oven at 350 degrees for about 18 minutes.

 NOTE:  If making your own meatballs there is no need to cook them again in the skillet.  Just add them to the baking dish.

 

Photography is the property of and copyrighted to Welcome Home.  

Pan Fried Gnocchi with Caramelized Onions

 Pan Fried Gnocchi with Caramelized Onions

Tired of the same old side dishes with dinner?  Ready to try new things that compliment that roast or steak or pork chops?  I mean there are only so many things you can do with potatoes, right?  So you see this bag of little white things in the supermarket.  Not sure even how to pronounce the name. There they are just sitting there in your pantry and you’re not sure what to do with them?  They are called potato gnocchi and they make the perfect side dish!  Soft fluffy pillows of warm potato nestled in a bed of caramel onion and sautéed in garlic butter sauce and topped with cheese.  The perfect side dish or eat it all by itself. Delicious! 

Pan Fried Gnocchi with Caramelized Onions

1 pound potato gnocchi

2 tablespoons olive oil

2 tablespoons butter

1 large onion, sliced

4 teaspoons minced garlic

2 cups white cheddar cheese, grated 

Boil the gnocchi in plenty of salted water. You'll know it's done when it floats to the surface.  

 

 

While gnocchi is boiling, heat butter and oil in large frying pan until melted. Add onions and garlic and cook over low heat, stirring frequently until onions are slightly caramelized. Reduce heat to low.

With a slotted spoon, move the gnocchi from the boiling water to the frying pan when it's done. Make sure you shake most of the water off each scoop before adding it to the hot skillet of onions.

Turn up the heat to medium-high heat and fry gnocchi, making sure it gets nicely browned on all sides.  Keep stirring gnocchi and onions until ready to serve.  Sprinkle on your choice of cheese…I like Parmesan or white cheddar for a deeper, cheesy flavor.

Photography is the property of and copyrighted to Welcome Home.

Homemade Gnocchi

 

 

 

 

 

 

 

 

  

 

Do I make my own Gnocci?  Yes!  Why?  Because it’s so easy to make and tastes so much better than store bought.  They are very simple to make using mashed potatoes, flour and egg.  But the real secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture.

 

 

 

 

 

 

 

 

 

 

 

How simple is it?  You add mashed potatoes, flour, and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 1/2-inch After baking the potatoes, peel, rice or mash them when they are just cool enough to handle. Then let them release steam and fully cool before preparing the gnocchi dough.  That simple.

 

 

 

 

 

 

 

 

 

 

 

 

 Homemade Gnocchi 

 2 pounds baking potatoes (about 4)

2 large egg yolks

Salt

1 cup all-purpose flour, plus more for dusting

6 tablespoons butter

black pepper

Freshly grated Parmigiano-Reggiano cheese

 

Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes. Carefully cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Using a paring knife, peel potatoes, and discard skins.

 

 

 

 

 

 

 

 

 

Thoroughly mash the potatoes in a bowl until they are smooth with no lumps.  Then dump them onto a clean work surface and  spread them into an even layer. Let cool until almost room temperature, about 8 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

  

Drizzle egg yolk evenly over potatoes. Sprinkle salt and 1/2 cup of the flour evenly over potatoes and egg yolk. Using a bench scraper or a rubber spatula, very gently fold mixture over onto itself several times, gradually folding in remaining 1/2 cup flour just until all flour is incorporated and dough comes together in a mass. Do not knead or overwork. 

 

 

 

 

 

 

 

 

 

 

Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 piece of dough into a 3/4-inch-thick rope, about 9 inches long. Cut rope crosswise into 3/4-inch-long gnocchi pieces. Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.   Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.

 

 

Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water, and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil.  

 

 

 

 

 

 

 

 

 

 

While gnocchi cooks, melt 3 tablespoons of the butter in a large skillet over medium-high. Using a slotted spoon, transfer cooked gnocchi to skillet; add 3 tablespoons gnocchi cooking liquid. Cook, stirring constantly, until a creamy and loose butter sauce forms and coats gnocchi, about 1 minute. Remove from heat, and season with salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.