0 0
Sicilian Meatball Supper

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 pound package gemelli pasta
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 (16 ounce) box frozen fully cooked meatballs
1 (26 ounce) jar pasta sauce
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) package cream cheese, cut into cubes
2/3 cup light cream
1/2 cup sour cream
2 cups frozen corn
1/2 cup grated Parmesan cheese

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sicilian Meatball Supper

  • Serves 8
  • Easy

About This Recipe

Everyone has their favorite things. Mine happen to be books, cats, and frozen meatballs.

Now before you think that sounds like a strange combination, think how each enhances your life. I couldn’t live without books; I read hundreds a year. Cats are a comfort and necessity to me. And frozen meatballs can be used in hundreds of ways in the kitchen. I use them in soups, stews, casseroles, with pasta, and I crumble them up to use in place of ground beef in many recipes.

I will admit that I am paranoid about food safety. That is, after all, one of my jobs. But I also have a husband who is in a high risk group for food safety complications, so I am extra careful. I just don’t like having raw ground beef in the house, no matter how carefully I handle it. I don’t like having raw chicken either; rotisserie chickens are always on my grocery list.

With all that background, there is one recipe I have made many, many changes to over the years: Sicilian Supper. It was originally a Kraft recipe, I believe, but I changed it to accommodate my own tastes. I love the combination of cream cheese with beef, veggies, and a rich tomato sauce.

In fact, study the original recipe and look at mine for a good example of how to change a recipe. You’d never guess that mine came from the first if you saw them placed side by side.

This version is far from the original, but fabulous. I use meatballs in place of the ground beef, use lots more pasta and a different type, and – well, you’ll see the rest.

This recipe is pure comfort food. And it’s easy to make and it feeds a crowd. Make a list of your favorite things – and add this dish to it. While petting your cat and reading a book.

 

Steps

1
Done

Preheat the oven to 350°F, and spray a 13" x 9" glass baking dish with nonstick cooking spray; set aside.

2
Done

Bring a large pot of water to a boil.

3
Done

Meanwhile, combine the olive oil, onions, garlic, and red bell pepper in a large skillet over medium heat. Cook and stir until tender.

4
Done

Add the pasta to the boiling water and cook until al dente. Drain into a colander in the sink.

5
Done

Add the meatballs and pasta sauce to the vegetables in the skillet and simmer until the meatballs are hot; about 10 minutes.

6
Done

Combine the Alfredo sauce, cream cheese, and light cream in a saucepan and heat over low heat until the cream cheese melts. Stir with a wire whisk until smooth. Stir in 1/4 cup Parmesan cheese.

7
Done

Add the sour cream, drained pasta, and the corn to the Alfredo sauce mixture.

8
Done

Pour the pasta mixture into the prepared baking dish. Top with the meatball mixture. Sprinkle with the remaining 1/4 cup Parmesan cheese.

9
Done

Bake the casserole for 30 to 35 minutes or until it is bubbling. Serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Divinity Frozen Salad
previous
Divinity Frozen Salad