ITALIAN WEDDING CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the casserole: Preheat the oven to 375 degrees F.
- Cook the pasta in a large pot of boiling water until less than al dente; set aside.
- Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
- For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
- Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.
ITALIAN WEDDING SOUP I
Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g
ITALIAN WEDDING CAKE
This is a bride's cake. It was served at a very dear friends wedding.
Provided by BOSQUE
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
- Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
- To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
Nutrition Facts : Calories 1043.7 calories, Carbohydrate 118 g, Cholesterol 164.2 mg, Fat 61.6 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 21.1 g, Sodium 684.3 mg, Sugar 94.3 g
ITALIAN WEDDING PASTA
I found this Good housekeeping recipe on MSN.com this morning, it seems like it would be a good dish so I am posting it here for safekeeping until I get to try it.
Provided by my3girlz
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
- In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan.
- Bake meatballs 20 minutes.
- Meanwhile, heat large covered saucepot of water to boiling over high heat.
- Add pasta and cook 2 minutes less than label directs.
- Drain pasta; return to saucepot.
- In 2-cup liquid measuring cup, whisk cornstarch into milk.
- Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine.
- Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.
Nutrition Facts : Calories 471.5, Fat 15.3, SaturatedFat 7.2, Cholesterol 104.4, Sodium 489.9, Carbohydrate 51.1, Fiber 2.8, Sugar 4, Protein 31.1
ITALIAN WEDDING PASTA
I love Italian wedding soup, so I couldn't wait to try this recipe. With very few adjustments, I was surprised how well it resembled the general flavor of the soup. Easy and delicious!! * I have one in the freezer and will post OAMC directions once I have them.
Provided by jackieblue
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
- In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
- Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
- Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
- Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
- Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.
Nutrition Facts : Calories 456.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 99.3, Sodium 723, Carbohydrate 50.9, Fiber 2.8, Sugar 4.1, Protein 33.5
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ITALIAN WEDDING PASTA SKILLET - EMILY BITES
From emilybites.com
Reviews 13Category Main CourseCuisine American, ItalianTotal Time 50 mins
- In a large bowl, combine the ground turkey, bread crumbs, grated Parmesan, Italian seasoning, garlic powder, egg and milk. Using your hands (or a spoon) mush all the ingredients together until well combined. Roll the meat mixture into 60 separate (3/4”-1”) mini meatballs and set aside.
- In a large pot, bring water to a boil and cook the pasta shells according to package directions. Drain the pasta when cooked.
- While the water boils for step 2, bring 2 teaspoons of the olive oil over medium heat in a large saute pan or walled skillet. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through (about 5-6 minutes). Remove chicken to a side plate.
- Add a tablespoon of the oil to the same skillet and keep over medium heat. Add the mini meatballs and cook for a few minutes, stirring when needed, until all sides are browned and the meatballs are cooked through. Transfer meatballs to the plate with the chicken.
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