Baked Meatball Alfredo

Recipe submitted by Misty Binstock from Clear Lake Elementary in Clear Lake School District, IA.

Baked Meatball Alfredo

Baked Meatball Alfredo

Ingredients

Serves
36 - 2 M/MA,1 BG Cal 317, Sat Fat 5.21g, Sod 517.85mg

Ingredients

2.25lbs

Rotini

13.5 cup

Plain Yogurt

1/2 bag

Alfredo Buds

3.25 qt

Water

1 Tbsp

Nutmeg

1 Tbsp

Onion Powder

1.5 lbs

Shred Mozzarella Cheese

1 tsp

Parsley

Show ingredients

Directions

Directions:

  1. Spray 4in deep full steamtable pan.
  2. Combine meatballs, dry pasta, yogurt, nutmeg, and onion powder in pan. Set aside.
  3. In gallon measuring cup combine water and alfredo sauce mix.
  4. Pour over the meatball /pasta pan and stir. Make sure that the pasta is completely covered by the sauce.
  5. Cover pan with foil and bake at 350° until meatballs at 165°or higher and the pasta is al dente (about 20-25 minutes).
  6. Remove foil from pan and top with mozz cheese and parsley flakes.
  7. Return to oven for 3-4 minutes until the cheese is melted.
  8. Store in warmer above 145° until time of service. Sauce will thicken as it sits.

 

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K-12 Schools