Meatballs in Cream Sauce recipe
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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 ¼ cups whole milk 1 (10.75 ounce) can low-sodium cream of mushroom soup 1 cup ricotta cheese 1 cup bite-sized pieces fresh asparagus 4 mushrooms, sliced, or more to taste 1 teaspoon red pepper flakes salt and ground black pepper to taste 2 tablespoons grated Parmesan cheese, or to taste 1 tablespoon chopped fresh parsley
Nutrition Info
- 480.4 caloriescarbohydrate: 61.2 gcholesterol: 64.3 mgfat: 15.1 gfiber: 3.9 gprotein: 25 gsaturatedFat: 5.7 gservingSize: -sodium: 781 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Meatballs in Cream Sauce
Directions
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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.
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.
Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side, remove with a slotted spoon to a bowl.
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.
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.