Meatballs In Cream Sauce Recipe

Name: Meatballs In Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package penne pasta; 2 slices thick-cut bacon, cut into thin strips; 8 frozen cooked meatballs, or more to taste, thawed; 2 tablespoons all-purpose flour; 2 tablespoons dry ranch dressing mix; 1 1/4 cups whole milk; 1 (10.75 ounce) can low-sodium cream of mushroom soup; 1 cup ricotta cheese (optional); 1 cup bite-sized pieces fresh asparagus; 4 mushrooms, sliced, or more to taste; 1 teaspoon red pepper flakes (optional); salt and ground black pepper to taste; 2 tablespoons grated Parmesan cheese, or to taste; 1 tablespoon chopped fresh parsley

Servings: persons

1 (8 ounce) package penne pasta
2 slices thick-cut bacon, cut into thin strips
8 frozen cooked meatballs, or more to taste, thawed
2 tablespoons all-purpose flour
2 tablespoons dry ranch dressing mix
1 1/4 cups whole milk
1 (10.75 ounce) can low-sodium cream of mushroom soup
1 cup ricotta cheese (optional)
1 cup bite-sized pieces fresh asparagus
4 mushrooms, sliced, or more to taste
1 teaspoon red pepper flakes (optional)
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley

1
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2
Heat a large skillet over medium heat. Cook and stir bacon in skillet until crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain.
3
Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl.
4
Stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. Slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. Whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. Reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes.
5
Stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. Garnish sauce with Parmesan cheese and parsley; serve over cooked pasta.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) package penne pasta, 2 slices thick-cut bacon, cut into thin strips, 8 frozen cooked meatballs, or more to taste, thawed, 2 tablespoons all-purpose flour, and more.

Yes, Meatballs In Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatballs In Cream Sauce

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