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