Pesto Meatballs and Orzo is a combination of three of my favorite foods: pesto, meatballs, and orzo pasta. Serve it with some toasted garlic bread and a nice salad for a complete and easy meal. You can add other ingredients to it, like sauteed onions or bell peppers.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-8
Ingredients:
- 1 (16-ounce) package frozen precooked meatballs, thawed, OR baked Easy Meatballs
- 1 (16-ounce) package orzo pasta
- 1-1/2 cups baby frozen peas
- 1 (16-ounce) jar Alfredo sauce
- 1 (6 to 7-ounce) container basil pesto
- 1/3 cup sour cream
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Spray a 2-1/2 quart casserole dish with nonstick cooking spray and set aside.
Bring a large pot of water to a boil. Add orzo and cook until almost al dente, about 1 minute less cooking time than the package suggests. Place peas in colander and drain pasta over peas; return all to pot. Add meatballs, Alfredo sauce, sour cream, milk, and pesto and mix gently. Pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir. (By doing this you can get more of the Alfredo sauce out of the jar.)
Pour into 2-1/2 quart casserole dish and top with Parmesan cheese. Bake for 25-35 minutes until casserole is bubbly and top begins to brown.
