So I've been on a meatball kick since my freezer group has been on the same meatball kick. This one doesn't freeze well (except the meatball part). It comes from my friend Kristi Guiness, I know she got it on line from Linda Larson.
Ingredients:
1 (16 ounce) package or frozen precooked meatballs (or if you have a great recipe let me know)
1 (16 ounce) package of orzo pasta
1 (16 ounce) jar Alfredo sauce
1 (6 -7 ounces) basil pesto
1 1/2 cups frozen peas (could use other vegetables as well)
1/3 cup reduced fat sour cream
1/4 cup skim milk
1/4 cup grated Parmesan cheese
Preparation:
Step one: Preheat oven to 350 degrees.
Step two: Spray a large casserole dish with nonstick cooking spray
Step three: Cook orzo until almost al dente
Step four: place peas in colander and drain pasta over the peas - return past and peas to the pot
Step five: Add meatballs, Alfredo sauce, sour cream, and pesto and mix gently
Step six: pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir.
Step seven: pour into casserole dish and top with parmesan cheese
Step eight: bake for 25-35 minutes until it is bubbly and the top begins to brown.
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