NEAPOLITAN MEATBALLS
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NEAPOLITAN MEATBALLS CARBONARA AND FARFALLE BAKE

1 1/4 lb. Ground Chuck
1/2 t. Garlic Powder
1/2 t. Italian Seasoning
1/2 t. Salt
1/8 t. Ground Black Pepper
1 10 oz. Pkg. Frozen Chopped Spinach, thawed and squeezed of excess
moisture
2 - 1 oz. Mozzarella String Cheese, cut into 4 pieces each
4 slices bacon, cut in halves
8 oz. San Giorgio Farfalle (bow-tie pasta)
1 - 14.5 oz. Can Del Monte Diced tomatoes with Basil, Garlic, and
Oregano
2 T. Grated Romano Cheese

Mix together ground chuck, garlic powder, Italian seasoning, salt,
pepper, and chopped spinach. Shape into 8 meatballs, forming each
around a piece of mozzarella string cheese. Wrap each meatball with a
half slice of bacon, fastening with a toothpick. Bake on shallow
baking
pan at 350 for 30-35 min. Remove toothpicks. Meanwhile, cook pasta as
directed on package. Mix cooked pasta with diced tomatoes and
meatballs. Place into a 2-quart casserole. Cover and bake in a 350
oven for an additional 30 min. or until heated through. Sprinkle with
grated Romano cheese. Serves 4.

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