Baked Meatball Alfredo

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


SERVES:  36 - 2 M/MA,1 BG CAL 317, SAT FAT 5.21G, SOD 517.85MG

3.5 lbs AdvancePierre™ Beef Meatballs, 0.5 oz. 
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 
  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.


Do You Have A Favorite Recipe?

Share it with us! We may pick yours to feature here on our site and on our social media pages. Submit recipes here:

Application Uses

K-12 Schools

Recipe Tags